VOLATILE PROFILE OF NON-FERMENTED MILK AND MILK FERMENTED BY BIFIDOBACTERIUM ANIMALIS SUBSP LACTIS

被引：38

作者：

Zareba, Dorota ^{[1
]}

Ziarno, Malgorzata ^{[1
]}

Obiedzinski, Mieczyslaw ^{[1
]}

机构：

[1] Warsaw Univ Life Sci SGGW WULS SGGW, Dept Biotechnol Microbiol & Food Evaluat, Fac Food Sci, Warsaw, Poland

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2012年 / 15卷 / 05期

关键词：

Milk shelf-life; Probiotic supplementation; Fermentation volatile product; SPME; Bifidobacterium animalis subsp lactis; Bb-12; SOLID-PHASE MICROEXTRACTION; ACID BACTERIA; STARTER CULTURES; PROBIOTIC BACTERIA; FLAVOR COMPOUNDS; LACTOBACILLUS-ACIDOPHILUS; YOGURT; GROWTH; PRODUCTS; STORAGE;

D O I：

10.1080/10942912.2010.513024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to determine low-molecular volatile compounds in milk supplemented with the strain Bifidobacterium animalis subsp. lactis Bb-12 with or without fermentation process, stored at 6 degrees C for 4 weeks. The chromatographic analysis of probiotic-supplemented non-fermented milk and milk fermented by strain Bb-12 revealed the presence of volatile compounds, such as ketones, organic acid, and alcohols. The changes in the volatile profile were influenced by fermentation process and/or prolonged cold storage. The fermentative activity of strain Bb-12 and its intensification between the 2nd and 4th weeks were observed in the cold storage condition of milk.

引用

页码：1010 / 1021

页数：12

共 40 条

[1] Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage [J].