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Article: Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria

TitleInfluence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria
Authors
KeywordsExopolysaccharide
Probiotic bacteria
Yoghurt bacteria
Issue Date2002
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2002, v. 12 n. 9, p. 765-772 How to Cite?
AbstractThe effects of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on the texture of yoghurt, exopolysaccharide production and survival of starter bacteria were studied. The firmness of set yoghurts was measured with a cone-penetrometer and the apparent viscosity with a Brookfield viscometer. Exopolysaccharides (EPS) was extracted by precipitation with ethanol. Supplementation of a proteolytic strain of L. delbrueckii subsp. bulgaricus 2501 or 2515 to ABT-1 or ABT-4 starter culture reduced the fermentation time in making yoghurt. Yoghurts made with ABT-1 and ABT-4 with added L. delbrueckii subsp. bulgaricus 2501 fermented in the shortest time of 5 h and 33 min and 5 h and 8 min, respectively. Quantities of EPS extracted from the different yoghurt batches did not show any significant differences (P < 0.222). In general, the firmness improved with the addition of the proteolytic strains of L. delbrueckii subsp. bulgaricus. Addition of L. delbrueckii subsp. bulgaricus to ABT-1 and ABT-4 did not produce significant (P < 0.001) improvement in firmness of yoghurt compared with the mix starter batches. Significant differences (P < 0.001) were observed in the viscosity of yoghurts supplemented with different combinations of starter cultures. However, the amounts of EPS isolated from yoghurt cultures did not correlate with the viscosities of the yoghurts. Viability of probiotic bacteria improved in the yoghurt product made with mix starter culture with the added L. delbrueckii subsp. bulgaricus proteolytic strains. © 2002 Elsevier Science Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144468
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShihata, Aen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:14Z-
dc.date.available2012-01-20T09:02:14Z-
dc.date.issued2002en_HK
dc.identifier.citationInternational Dairy Journal, 2002, v. 12 n. 9, p. 765-772en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144468-
dc.description.abstractThe effects of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on the texture of yoghurt, exopolysaccharide production and survival of starter bacteria were studied. The firmness of set yoghurts was measured with a cone-penetrometer and the apparent viscosity with a Brookfield viscometer. Exopolysaccharides (EPS) was extracted by precipitation with ethanol. Supplementation of a proteolytic strain of L. delbrueckii subsp. bulgaricus 2501 or 2515 to ABT-1 or ABT-4 starter culture reduced the fermentation time in making yoghurt. Yoghurts made with ABT-1 and ABT-4 with added L. delbrueckii subsp. bulgaricus 2501 fermented in the shortest time of 5 h and 33 min and 5 h and 8 min, respectively. Quantities of EPS extracted from the different yoghurt batches did not show any significant differences (P < 0.222). In general, the firmness improved with the addition of the proteolytic strains of L. delbrueckii subsp. bulgaricus. Addition of L. delbrueckii subsp. bulgaricus to ABT-1 and ABT-4 did not produce significant (P < 0.001) improvement in firmness of yoghurt compared with the mix starter batches. Significant differences (P < 0.001) were observed in the viscosity of yoghurts supplemented with different combinations of starter cultures. However, the amounts of EPS isolated from yoghurt cultures did not correlate with the viscosities of the yoghurts. Viability of probiotic bacteria improved in the yoghurt product made with mix starter culture with the added L. delbrueckii subsp. bulgaricus proteolytic strains. © 2002 Elsevier Science Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectExopolysaccharideen_HK
dc.subjectProbiotic bacteriaen_HK
dc.subjectYoghurt bacteriaen_HK
dc.titleInfluence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteriaen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/S0958-6946(02)00071-7en_HK
dc.identifier.scopuseid_2-s2.0-0036384874en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036384874&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume12en_HK
dc.identifier.issue9en_HK
dc.identifier.spage765en_HK
dc.identifier.epage772en_HK
dc.identifier.isiWOS:000178529900007-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridShihata, A=6602968352en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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