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

被引：83
|
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
收藏
页码：123 / 127
页数：5
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