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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI101B090" target="_blank" >QI101B090: Nové postupy produkce funkčních cereálních a mléčných potravin a funkčních nápojů s obsahem bioaktivních složek z vybraných rostlinných a živočišných zemědělských surovin s využitím probiotických mikroorganismů a postupy posuzování jejich kvality</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

32

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

422-429

Kód UT WoS článku

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EID výsledku v databázi Scopus

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