The technology of probiotics

Saxelin, Maija; Grenov, Benedikte; Svensson, Ulla; Fondén, Rangne; Reniero, R.; Mattila‐Sandholm, Tiina

doi:10.1016/s0924-2244(00)00027-3

Cited by 125 publications

(94 citation statements)

References 5 publications

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“…Fermentation time (t pH4.5 ) obtained using the yogurt starter culture (STLB) was 5.5h, which was lower than those obtained with probiotic bacteria: 8.4h using co-culture STLA and 8.0h using STBL (Table 1). These results are similar to those reported by many researchers who confirmed that probiotic bacteria have a lower acidification performance in milk when compared with a yogurt starter culture (Klaver et al, 1993;Marshall and Tamime, 1997;Saxelin et al, 1999;Oliveira et al, 2001;Sodini et al, 2002;Damin, 2003). V m : maximum acidification rate; t Vmax : time to achieve the maximum acidification rate; t pH5.0 : time to achieve pH5.0; t pH4.5: time necessary to reach pH 4.5.…”

Section: Chemical Changes During Fermentationsupporting

confidence: 91%

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Oliveira

Damin

Minowa

et al. 2006

13th World Congress of Food Science &Amp; Technology

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The objective of the present work was to study probiotic fermented milks during fermentation process and cold storage. Two strains of probiotic bacteria were used: Lactobacillus acidophilus (LA) and Bifidobacterium animalis subsp. lactis (BL). The yogurt culture Lactobacillus bulgaricus (LB) was used as control. All strains were employed in coculture with the starter Streptococcus thermophilus (ST). Commercial skimmed milk powder was diluted in distilled water (12.4g 100g -1 ) and heat treated. All inoculated milks were incubated for fermentation at 42°C in a water bath until pH 4.50 was reached. Chemical changes during fermentation were followed by measuring: V m (maximum acidification rate that measures the decrease of pH units per minute and the values are expressed as mUpH/min), t Vmax (time to achieve the maximum acidification rate, in h), t pH5,0 (time to achieve pH5.0, in h) and t pH4.5 (time necessary to reach pH 4.5, in h). Rheological behavior was determined at d1 and firmness, pH and viability were followed until 28 days of storage at 4ºC. Fermentation time for probiotic cultures was longer than for yogurt culture. pH decreased and firmness increased during storage. The main change occurred in the first week. Probiotic bacteria grow during fermentation. ST dominated over the other strains and remained stable during all storage period. B. lactis and L. bulgaricus attain the final storage period stable. L. acidophilus, however, decreased before 14 days of storage and at d 28 doesn't fit the minimum requirements to achieve beneficial properties to health.

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Section: Chemical Changes During Fermentationsupporting

confidence: 91%

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Oliveira

Damin

Minowa

et al. 2006

13th World Congress of Food Science &Amp; Technology

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“…The common practice is storage at refrigerated temperatures to prolong their shelf life (Saxelin et al, 1999). Nevertheless, most of them still have a short shelf-life (Lee & Salminen, 1995).…”

Section: Methods For Improving Probiotic Viabilitymentioning

confidence: 99%

“…Probiotics do not have a long shelf life in their active form. Refrigeration is required in most cases to maintain shelf life as high temperatures can destroy probiotic cultures (Saxelin et al, 1999). However, most probiotics still have a short shelf-life even under low temperature storage (Lee & Salminen, 1995).…”

Section: Probiotic Challengesmentioning

confidence: 99%

Probiotics - What They Are, Their Benefits and Challenges

Thantsha¹,

Mamvura²,

Booyens³

2012

New Advances in the Basic and Clinical Gastroenterology

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“…Optimization of the production process and the cryoprotective agents are the most important factors. However, a better way of using the strain is as a support culture consisting of non probiotic strain or a yoghurt culture (10). In conclusion, the culture showed some promising probiotic properties and further tests and in-vivo study must be carried out to confirm its probiotic attributes.…”

Section: Salmonella Sp Mtcc 3219 -mentioning

confidence: 98%

Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products

Selwal

Selwal²,

Gandhi³

2011

Braz. J. Microbiol.

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The present investigation represents the effect of freeze drying on some properties as acid and bile tolerance of Streptococcus thermophilus MTCC 1938 culture isolated from dairy products. The cell paste obtained from milk based medium was freeze dried with a pressure of 50-100 mtorr for 24h at -40 o C. Acid and bile tolerance test exhibited 3.8-4.9 and 3.2-3.8 log counts reduction after freeze drying respectively.

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The technology of probiotics

Cited by 125 publications

References 5 publications

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Probiotics - What They Are, Their Benefits and Challenges

Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products

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