Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Cruz, Adriano G.; Walter, Eduardo Henrique Miranda; Cadena, Rafael Silva; Faria, J.A.F.; Bolini, Helena María André; Pinheiro, Hidelte P.; Sant’Ana, Anderson S.

doi:10.1016/j.foodres.2010.04.028

Cited by 61 publications

(60 citation statements)

References 46 publications

(46 reference statements)

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“…According to the guidelines, these products should have commercial storage time of 30 days (Ibarra et al 2012). Cruz et al (2010) implemented a new methodology for determining the shelf-life of yogurt supplemented with probiotic bacteria. The key factor was the overall sensory acceptability of the product by consumers.…”

Section: Plantarum Pcs26 Viability During Cold Storagementioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

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Section: Plantarum Pcs26 Viability During Cold Storagementioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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“…For the probiotic yogurt, the sensory properties of the products are essential, once they should display similar sensorial acceptance and sensory attributes (texture, aroma, and flavor) of traditional yogurts [51]. Changes in color values (L* (lightness), a* (red-green axis), and b* (yellow/blueness) of probiotic yogurt samples were shown in Table II.…”

Section: International Journal Of Chemicalmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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Abstract-In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated. The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts. In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

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“…The pH values suffered several variations during the storage period. According to Lourens-Hattingh and Viljoen (2001) even after the complete fermentation, it continues slowly during cooling, which has been observed by other authors during the storage of fermented dairy beverages and fermented milk using Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus (Kailasapathy et al, 2008;Casarotti et al, 2014) and in commercial strawberry flavored yogurt containing B. lactis (Cruz et al, 2010). Ranadheera et al (2012) observed a decrease in pH up to the 7th day and an increase after this period, demonstrating unusual behavior as in the present study and unlike what has been shown in other studies.…”

Section: Statistical Analysis Of Datamentioning

confidence: 52%

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

Schlabitz¹,

Gennari²,

Arau³

et al. 2015

American J. of Food Technology

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The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy wastewate. For this, fermented milk beverages were produced by a full factorial design with 2 independent variables in two equidistant levels, three replicates at the center point and 4 axial points. Ricotta cheese whey concentrations and powder milk were the two variables evaluated in 5 concentrations. The 11 formulations developed were submitted to analysis of pH, acidity, protein, fat, ash and enumeration of specific groups of lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus). The results obtained in the study show that is possible a preparation of a prebiotic and probiotic fermented dairy beverage prebiotic and probiotic containing till 70% ricotta cheese whey. Thus, the dairy beverage proved to be a viable way to use ricotta cheese whey, reducing the effluent generated at dairy industries, consequently, reducing the costs of treatment and environmental impact generated by inappropriate disposal.

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Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Cited by 61 publications

References 46 publications

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

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