Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt

被引：86

作者：

Mortazavian, A. M.

Rehsani, M.

Mousavi, S. M.

Rezaei, K.

Sohrabvandi, S.

Reinheimer, J. A.

机构：

[1] Univ Tehran, Dept Food Sci & Technol, Fac Agr, Karaj, Iran

[2] Univ Nacl Litoral, Programa Lactol Ind, Fac Ingn Quim, RA-3000 Santa Fe, Argentina

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2007年 / 60卷 / 02期

关键词：

bifidobacterium lactis; L.acidophilus; probiotic; refrigeration temperature; viability; yogurt;

D O I：

10.1111/j.1471-0307.2007.00306.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of refrigerated storage temperature was studied at 2, 5 and 8 degrees C on the viability of probiotics in ABY (Lactobacillus acidophilus, Bifidobacterium lactis BB-12 and yogurt bacteria. Bulgaricus, i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus) probiotic yogurt. The study was carried out during a 20-day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro-organisms was analysed at 5-day intervals throughout the refrigerated storage period. After 20 days, storage at 2 degrees C resulted in the highest viability of L. acidophilus, whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8 degrees C.

引用

页码：123 / 127

页数：5

共 21 条

[1]

Bolin Zhang, 1998, Polish Journal of Food and Nutrition Sciences, V7, P465

[2]

Centeno de Lara R., 1987, Dissertation Abstracts International. B, Sciences and Engineering, V48, P13

[3] Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures [J].