EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT
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Publication Date: | 2013 |
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Format: | Article |
Language: | por |
Source: | Revista do Instituto de Laticínios Cândido Tostes |
Download full: | https://www.revistadoilct.com.br/rilct/article/view/153 |
Summary: | The culture conditions influence the kinetics of growth and acidification of lactic acid bacteria. This study assessed the effect of adding different concentrations of sucrose and non fat milk solids in the production of lactic acid and pH variation in yogurt by thermophilic lactic acid bacteria. Yogurts were prepared from milk powder with concentrations of 6, 8, 10 and 12% solids non fat, 4, 6, 8 and 12% sucrose, was added to mixed lactic acid culture of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus. Samples were collected from yogurt in pre-determined for analysis of acidity and pH. The factors time, solids non fat and sucrose content were significant (p 0.05), except the concentration of sucrose in relation to variable pH. Therefore, pH and acidity behaved independently as a function of the factors studied. We observed a decrease in acidity as a function of sucrose concentration in milk. A signi? cant interaction between pH and concentrations of sucrose used in this study. So, although there may be differences in texture and viscosity of the clot, no differences were observed in relation to acid production and pH decrease. |
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EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURTEFEITO DO TEOR DE SÓLIDOS NÃO GORDUROSOS E DA CONCENTRAÇÃO DE SACAROSE NA ACIDIFICAÇÃO DE IOGURTE POR BACTÉRIAS LÁTICASgrowth kinetics, starter culture, fermented milk pH.cultura starter; leite fermentado; pHThe culture conditions influence the kinetics of growth and acidification of lactic acid bacteria. This study assessed the effect of adding different concentrations of sucrose and non fat milk solids in the production of lactic acid and pH variation in yogurt by thermophilic lactic acid bacteria. Yogurts were prepared from milk powder with concentrations of 6, 8, 10 and 12% solids non fat, 4, 6, 8 and 12% sucrose, was added to mixed lactic acid culture of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus. Samples were collected from yogurt in pre-determined for analysis of acidity and pH. The factors time, solids non fat and sucrose content were significant (p 0.05), except the concentration of sucrose in relation to variable pH. Therefore, pH and acidity behaved independently as a function of the factors studied. We observed a decrease in acidity as a function of sucrose concentration in milk. A signi? cant interaction between pH and concentrations of sucrose used in this study. So, although there may be differences in texture and viscosity of the clot, no differences were observed in relation to acid production and pH decrease.As condições da cultura influenciam na cinética de crescimento e de acidi? cação das bactérias láticas em iogurtes. A pós-acidi? cação é uma das principais características de qualidade de um leite fermentado e por esse fato deve ser controlada rigorosamente para que na indústria a produção seja padronizada. Objetivou-se verificar a influência da adição de diferentes concentrações de sacarose e sólidos não gordurosos do leite na produção de ácido lático e variação do pH em iogurte por bactérias láticas termofílicas. Preparou-se iogurtes a partir de leite em pó com concentrações de 6, 8, 10 e 12 % de sólidos não gordurosos e 4, 6, 8 e 12 % de sacarose, adicionou-se cultura lática mista de Lactobacillus delbrueckii ssp bulgaricus e Streptococcus termophilus. Coletou-se amostras de iogurte em tempos pré-determinado para a análise de acidez e pH. Os fatores tempo, sólidos não gordurosos e teor de sacarose foram significativos (p0,05), exceto a concentração de sacarose em relação à variável pH. Portanto, as variáveis pH e acidez comportaram-se de maneira independente em função dos fatores estudados. Observou-se o decréscimo da acidez titulável em função da concentração de sacarose no leite. Houve interação significativa entre os valores de pH e as concentrações de sacarose utilizadas neste estudo. Logo, ainda que possa haver diferenças na textura e viscosidade do coágulo, não se observou diferenças em relação à produção de ácido e decréscimo do pH.ILCTReis, Sislene de MatosPinto, Maximiliano SoaresBrandi, Igor Viana2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/153Journal of Candido Tostes Dairy Institute; v. 66, n. 378 (2011); 34-39Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 34-392238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/153/161Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T16:47:12Zoai:oai.rilct.emnuvens.com.br:article/153Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T16:47:12Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT EFEITO DO TEOR DE SÓLIDOS NÃO GORDUROSOS E DA CONCENTRAÇÃO DE SACAROSE NA ACIDIFICAÇÃO DE IOGURTE POR BACTÉRIAS LÁTICAS |
title |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT |
spellingShingle |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT Reis, Sislene de Matos growth kinetics, starter culture, fermented milk pH. cultura starter; leite fermentado; pH |
title_short |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT |
title_full |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT |
title_fullStr |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT |
title_full_unstemmed |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT |
title_sort |
EFFECT OF SOLIDS NON FAT AND SUCROSE CONCENTRATION ON ACIDIFICATION BY LACTIC ACID BACTERIA IN YOGURT |
author |
Reis, Sislene de Matos |
author_facet |
Reis, Sislene de Matos Pinto, Maximiliano Soares Brandi, Igor Viana |
author_role |
author |
author2 |
Pinto, Maximiliano Soares Brandi, Igor Viana |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Reis, Sislene de Matos Pinto, Maximiliano Soares Brandi, Igor Viana |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
growth kinetics, starter culture, fermented milk pH. cultura starter; leite fermentado; pH |
topic |
growth kinetics, starter culture, fermented milk pH. cultura starter; leite fermentado; pH |
description |
The culture conditions influence the kinetics of growth and acidification of lactic acid bacteria. This study assessed the effect of adding different concentrations of sucrose and non fat milk solids in the production of lactic acid and pH variation in yogurt by thermophilic lactic acid bacteria. Yogurts were prepared from milk powder with concentrations of 6, 8, 10 and 12% solids non fat, 4, 6, 8 and 12% sucrose, was added to mixed lactic acid culture of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus. Samples were collected from yogurt in pre-determined for analysis of acidity and pH. The factors time, solids non fat and sucrose content were significant (p 0.05), except the concentration of sucrose in relation to variable pH. Therefore, pH and acidity behaved independently as a function of the factors studied. We observed a decrease in acidity as a function of sucrose concentration in milk. A signi? cant interaction between pH and concentrations of sucrose used in this study. So, although there may be differences in texture and viscosity of the clot, no differences were observed in relation to acid production and pH decrease. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/153 |
url |
https://www.revistadoilct.com.br/rilct/article/view/153 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/153/161 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 66, n. 378 (2011); 34-39 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 34-39 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738129930715136 |