Sodium citrate reduces residual levels of carbohydrates and increases bacterial counts in a fermented mixed vegetables medium

Savard, Tony; Champagne, Claude P.

doi:10.1016/j.fbio.2017.04.001

Cited by 9 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The difference between the population of Streptococcus thermophilus in RFY (log 11.30 cfu/mL) on day 1 and WFY (log 6.04 cfu/mL) on the same day of storage could be ascribed to the buffering capacity of sodium citrate present in the RFY which protected the ST from acid‐induced damage. Similarly, the internal pH control mechanism presented by sodium citrate resulted in a higher sugar assimilation, concomitantly leading to a higher population of ST. Savard and Champagne () reported a higher level of sugar assimilation when the drop in pH was controlled with sodium citrate. WFY showed loss of viability for Streptococcus thermophilus (Table ).…”

Section: Resultsmentioning

confidence: 99%

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Chetachukwu

Thongraung

Yupanqui

2019

Int J of Dairy Tech

View full text Add to dashboard Cite

A reduced-fat coconut yoghurt (RFY) was developed. The proximate composition of whole-fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G 0 , waterholding capacity (WHC), yield stress (s o ) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 AE 1.38) to WFY (5.38 AE 1.68). Hence, RFY can be considered as a natural food alternative for vegans.

show abstract

Section: Resultsmentioning

confidence: 99%

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Chetachukwu

Thongraung

Yupanqui

2019

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…Plant essential oils, which have widespread use as a natural food additive [ 23 ], could also be added to mask off-flavors and increase the sensorial complexity of probiotic dairy products. Furthermore, both these additives exhibit antimicrobial activity against several contaminants and pathogen bacteria [ 24 , 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate

Garcia

Pereira²,

Freitas

et al. 2022

Foods

View full text Add to dashboard Cite

Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.

show abstract

“…Cheigh et al (1994) found that changes in pH are related to the fermentation characteristics and ripening period of fermented vegetables. Additionally, when the pH is reduced to less than 4.0 during lactic acid-based fermentation of vegetables, the growth of pathogens is limited (Savard and Champagne, 2017). This implies that the pH of fermented vegetables may be an important factor in the survival of pathogens.…”

Section: Phmentioning

confidence: 99%

Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures

Kim

Bae

Lee

2021

Food Sci Biotechnol

View full text Add to dashboard Cite

This study was conducted to investigate the effect of lactic acid fermentation and salt on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi containing various salt concentrations during storage at 4 and 15 °C. The survivals of pathogens during fermentation differed depending on salt concentrations and storage temperature. The survival of pathogens in kimchi containing 3% salt was higher than that in kimchi containing 1 and 2% salt, which may be related to the fact that lactic acid bacteria remained constant throughout the initial stage of fermentation. Thus, there was a lower reduction in the pH of kimchi containing 3% salt regardless of storage temperature. These protective effects may result from a gradual reduction in pH; however, the mechanisms are not clearly understood. Therefore, further investigations are needed to explain the mechanism by which lactic acid fermentation and salt in kimchi affect the growth of foodborne pathogens.

show abstract

Sodium citrate reduces residual levels of carbohydrates and increases bacterial counts in a fermented mixed vegetables medium

Cited by 9 publications

References 10 publications

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate

Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures

Contact Info

Product

Resources

About