Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F14%3A%23NE32" target="_blank" >RIV/26722861:_____/14:#NE32 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/133167.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/133167.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks
Original language description
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, theratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivatio
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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