Détermination des sucres par chromatographie en phase gazeuse. Applications à la mesure de l'activité de la bêta galactosidase dans les ultra-filtrats de lactosérum et à l'étude de l'évolution du lactose dans les yaourts nature

Mouillet, L.; Luquet, F. M.; Boudier, Jean-François; Degros, A.

doi:10.1051/lait:1977561-5623

Cited by 9 publications

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“…bulgaricus leads to accumulation of similar amount of lactic acid and galactose. Mouillet et al (1977) reported lactose in yogurt was reduced from 6.23 to 3.88 % after fermentation for 3 h. Similarly, Goodenough and Kleyn (1976) reported that after fermentation lactose in yogurt was reduced from 8.56 to 5.56 %. In skimmed and whole milk samples, glycolytic activity of Streptococcus thermophilus and L. delbrueckii subsp.…”

Section: Discussionmentioning

confidence: 90%

Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

et al. 2014

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Streptococcus thermophilus is an important lactic starter used in the production of yogurt. Most strains of S. thermophilus are galactose negative (Gal − ) and are able to metabolize only glucose portion of lactose and expel galactose into the medium. This metabolic defect leads to the accumulation of free galactose in yogurt, resulting in galactosemia among consumers. Hence there is an absolute need to develop low galactose yogurt. Therefore, in this study, three galactose positive (Gal + ) S. thermophilus strains from National Collection of Dairy Cultures (NCDC) viz. NCDC 659 (AJM), NCDC 660 (JM1), NCDC 661 (KM3) and a reference galactose negative (Gal − ) S. thermophilus NCDC 218 were used for preparation of low galactose yogurt. In milk fermented using S. thermophilus isolates alone, NCDC 659 released less galactose (0.27 %) followed by NCDC 661 (0.3 %) and NCDC 660 (0.45 %) after 10 h at 42°C. Milk was fermented in combination with Gal − L. delbrueckii subsp.bulgaricus NCDC 04, in which NCDC 659 released least galactose upto 0.49 % followed by NCDC 661 (0.51 %) and NCDC 660 (0.60 %) than reference Gal − NCDC 218(0.79 %).

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Section: Discussionmentioning

confidence: 90%