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Colloidal aggregation induced by the reduction in pH and the synthesis of new molecular structures during the milk fermentation process |
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| Authors: | Susana Vargas Rogelio Rodríguez Francisco Quintanilla Maykel González–Torres |
| Affiliation: | 1. Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Santiago de Querétaro, Querétaro, México;2. Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro, México;3. Departamento de Química de Radiaciones y Radioquímica, Instituto de Ciencias Nucleares, Universidad Nacional Autónoma de México, Ciudad de México, México |
| Abstract: | The use of different inocula in the milk‐to‐yoghurt transformation influences the kinetics of the fermentation process. The aim of this work was to study the kinetics induced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lb–St). The milk‐to‐yoghurt transformation showed no delay in the production of lactic acid for yoghurt produced using Lactobacillus johnsonii with S. thermophilus (La1–St) or Lactobacillus casei with S. thermophilus (Lc1–St); the delays were 20–70 min and 40–80 min, respectively. The absence of delay was 1.0/min (Lb–St) as compared with 0.015/min (La1–St) and 0.7/min (Lc1–St). The kinetics was fitted using second‐order reaction. |
| Keywords: | Aggregation kinetics Exopolysaccharides Organic phosphate Lactic acid bacteria Yoghurt Probiotic |