Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk |
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Authors: | Ebel B Martin F Le L D T Gervais P Cachon R |
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Affiliation: | * Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, AgroSup Dijon, Université de Bourgogne, site INRA, 17 Rue Sully, 21065 Dijon, France † Senoble Holding, 30 rue des Jacquins, 89150 Jouy, France |
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Abstract: | The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N2), and −300 mV milk gassed with N2 plus 4% (vol/vol) H2 (N2-H2)]. Acidification profiles, growth during milk fermentation and survival during storage at 4°C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N2 and, more particularly, those made from milk gassed with N2H2 were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus. |
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Keywords: | bifidobacteria redox potential survival fermented milk |
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