Effect of using propionic acid bacteria as an adjunct culture in yogurt production

被引:45
作者
Ekinci, F. Y. [1 ]
Gurel, M. [1 ]
机构
[1] Suleyman Demirel Univ, Fac Architecture & Engn, Dept Food Engn, TR-32200 Isparta, Turkey
关键词
set-type yogurt; propionic acid bacterium; adjunct starter culture;
D O I
10.3168/jds.2007-0244
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Propionibacteria are able to produce a wide variety of food components beneficial to human health. In this study, yogurt was produced by using the adjunct starter cultures Propionibacterium jensenii B1264 and Propionibacterium thoenii (jensenii) P126. Although the total solids and protein contents of the yogurts did not show any significant differences, titratable acidity of the control sample (YC-380) remained lower than that of Propionibacterium spp.-supplemented yogurts during 15 d of storage. The yogurts produced by YC-380 + P126 cultures had the firmest structure (0.26 N). The highest acetaldehyde (29.35 mg/kg) content was obtained with yogurt made with YC-380 + P126 + B1264 on d 1. The addition of propionibacteria to yogurt did not have any negative effect on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in yogurt. During the first week of storage, propionibacteria counts remained high, suggesting that yogurt provided a good environment for these organisms. This new product would provide not only beneficial health effects, but also a new alternative product to plain set-type yogurt.
引用
收藏
页码:892 / 899
页数:8
相关论文
共 39 条
[1]  
Antunes A. E. C., 2004, Milchwissenschaft, V59, P161
[2]  
AOAC, 2016, OFFICIAL METHODS ANA
[3]  
BESHKOVA D, 1988, J MICROBIOL BIOTECHN, V20, P180
[4]   SWISS CHEESE FLAVOR .2. ORGANOLEPTIC ANALYSIS [J].
BIEDE, SL ;
HAMMOND, EG .
JOURNAL OF DAIRY SCIENCE, 1979, 62 (02) :238-248
[5]  
*BRIT STAND I, 1955, 696 BRIT STAND I
[6]   Fed-batch enhancement of jenseniin G, a bacteriocin produced by Propionibacterium thoenii (jensenii) P126 [J].
Ekinci, FY ;
Barefoot, SF .
FOOD MICROBIOLOGY, 2006, 23 (04) :325-330
[7]   EFFECT OF SUGAR ESTERS ON THE TEXTURAL PROPERTIES OF NONFAT LOW CALORIE YOGURT [J].
FAROOQ, K ;
HAQUE, ZU .
JOURNAL OF DAIRY SCIENCE, 1992, 75 (10) :2676-2680
[8]   Acid milk gel formation as affected by total solids content [J].
Gastaldi, E ;
Lagaude, A ;
Marchesseau, S ;
DelaFuente, BT .
JOURNAL OF FOOD SCIENCE, 1997, 62 (04) :671-+
[9]  
GEORGALA AIK, 1995, LAIT, V75, P271, DOI 10.1051/lait:1995319
[10]  
Glatz B. A., 1992, ASM News (Washington), V58, P197