Effect of acidification on the activity of probiotics in yoghurt during cold storage |
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| Affiliation: | 1. School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne City Mail Centre, Vic 8001, Australia;2. DSM Food Specialties Australia Pty. Ltd., Sydney, NSW, Australia;1. College of Food and Bioengineering, He''nan University of Science and Technology, Luoyang, He''nan 471003, China;2. Department of Life Science, Luoyang Normal University, Luolong Road 71, Luoyang 471022, PR China;3. College of Light Industry and Food Engineering, Guangxi University, Nanning 530 004, PR China;1. Department of Food Science and Postharvest Technology (FSPT), Haramaya University, P.O.Box 138, Dire Dawa, Ethiopia;2. Department of Animal Sciences, Haramaya University, P.O.Box 138, Dire Dawa, Ethiopia;3. Department of Food Science and Technology, Botswana College of Agriculture, Private Bag 0027, Gaborone, Botswana;4. Department of Consumer Sciences, University of Swaziland, Swaziland;1. Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6;2. STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Québec City QC, Canada, G1V 0A6;3. Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada, J2S 8E3;1. Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece;2. Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece;3. Delta Foods S.A., Research and Development Department, 23rd Km National Road Athens to Lamia, Agios Stefanos 14565, Greece |
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| Abstract: | The viability of Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and L. paracasei LAFTI® L26 and their proteolytic activities were assessed in yoghurt at different termination pH of 4.45, 4.50, 4.55, and 4.60 in the presence of L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342 during 28 days of storage at 4 °C. All strains achieved the recommended level of 6.00 log cfu g?1 of the product with L. acidophilus LAFTI® L10 and L. paracasei LAFTI® L26 exceeding the number to 8.00 and 7.00 log cfu g?1, respectively. Lactobacilli strains showed a good cellular stability maintaining constant concentration throughout storage period regardless of termination pH. On the other hand, the cell counts of B. lactis LAFTI® B94 decreased by one log cycle at the end of storage. The presence of probiotic organisms enhanced proteolysis significantly in comparison with the control batch containing L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St1342 only. The proteolytic activity varied due to termination pH, but also appeared to be strain related. The increased proteolysis improved survival of L. delbrueckii ssp. bulgaricus Lb1466 during storage resulting in lowering of pH and production of higher levels of organic acids, which might have caused the low cell counts for B. lactis LAFTI® B94. |
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