Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations

The use of Bifidobacterium spp. in fermented milks in order to improve the microbial balance in the human gut has become very popular in recent years. The present study was carried out to investigate the effect of culture composition and storage time on microbial growth, acidification properties...

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Main Author:	Sadr, Maryam Molavi
Format:	Thesis
Language:	English English
Published:	2009
Subjects:	Fermented milk Fermentation - Congresses Milk
Online Access:	http://psasir.upm.edu.my/id/eprint/12005/1/FSTM_2009_28_A.pdf
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id	my-upm-ir.12005
record_format	uketd_dc
spelling	my-upm-ir.120052013-05-27T07:50:45Z Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations 2009-10 Sadr, Maryam Molavi The use of Bifidobacterium spp. in fermented milks in order to improve the microbial balance in the human gut has become very popular in recent years. The present study was carried out to investigate the effect of culture composition and storage time on microbial growth, acidification properties and formation of metabolites in fermented milks containing Bifidobacterium pseudocatenulatum G4, Streptococcus thermophilus TH4 and L. delbrueckii subsp. bulgaricus LB12, after fermentation and during 4 weeks of storage at 4 ˚C. All strains used for inoculation were in pure and mixed cultures, including all the possible combinations between them. Fermentation and lag times ranged from 266 to 743 min and 5 to 35 min in single and mixed starter cultures, respectively. The titratable acidity and pH showed similar increasing or decreasing pattern after preparation and storage of fermented milks. The least pH and highest titratable acidity during the storage period was observed with single strain of L. delbrueckii subsp. bulgaricus LB12. The highest counts of L. delbrueckii subsp. bulgaricus LB12, S. thermophilus TH4 and B. pseudocatenulatum G4 was 8.54, 8.89, and 8.52 log10 cfu/mL, respectively. In single and all mixed cultures containing B. pseudocatenulatum G4, the viable probiotic cell count remained above 7 log10 cfu/mL over 4 weeks of storage. Fermented milk Fermentation - Congresses Milk 2009-10 Thesis http://psasir.upm.edu.my/id/eprint/12005/ http://psasir.upm.edu.my/id/eprint/12005/1/FSTM_2009_28_A.pdf application/pdf en public masters Universiti Putra Malaysia Fermented milk Fermentation - Congresses Milk Faculty of Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Fermented milk Fermentation - Congresses Milk
spellingShingle	Fermented milk Fermentation - Congresses Milk Sadr, Maryam Molavi Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
description	The use of Bifidobacterium spp. in fermented milks in order to improve the microbial balance in the human gut has become very popular in recent years. The present study was carried out to investigate the effect of culture composition and storage time on microbial growth, acidification properties and formation of metabolites in fermented milks containing Bifidobacterium pseudocatenulatum G4, Streptococcus thermophilus TH4 and L. delbrueckii subsp. bulgaricus LB12, after fermentation and during 4 weeks of storage at 4 ˚C. All strains used for inoculation were in pure and mixed cultures, including all the possible combinations between them. Fermentation and lag times ranged from 266 to 743 min and 5 to 35 min in single and mixed starter cultures, respectively. The titratable acidity and pH showed similar increasing or decreasing pattern after preparation and storage of fermented milks. The least pH and highest titratable acidity during the storage period was observed with single strain of L. delbrueckii subsp. bulgaricus LB12. The highest counts of L. delbrueckii subsp. bulgaricus LB12, S. thermophilus TH4 and B. pseudocatenulatum G4 was 8.54, 8.89, and 8.52 log10 cfu/mL, respectively. In single and all mixed cultures containing B. pseudocatenulatum G4, the viable probiotic cell count remained above 7 log10 cfu/mL over 4 weeks of storage.
format	Thesis
qualification_level	Master's degree
author	Sadr, Maryam Molavi
author_facet	Sadr, Maryam Molavi
author_sort	Sadr, Maryam Molavi
title	Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
title_short	Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
title_full	Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
title_fullStr	Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
title_full_unstemmed	Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
title_sort	effects of single- and mixed-culture fermentation of reconstituted skim milk and subsequent cold storage on microbial survival, post-acidification and selected metabolite concentrations
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Food Science and Technology
publishDate	2009
url	http://psasir.upm.edu.my/id/eprint/12005/1/FSTM_2009_28_A.pdf
_version_	1747811291500642304

Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations

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