Characteristics of carbonated fermented milk and survival of probiotic bacteria

VINDEROLA, C.G.; GUEIMONDE, M.; DELGADO, T.; REINHEIMER, J.A.; DE LOS REYES-GAVILÁN, C.

INTERNATIONAL DAIRY JOURNAL

ELSEVIER SCI LTD

Año: 2000 vol. 10 p. 213 - 220

0958-6946

The carbonation of pasteurised milk was evaluated as a method for improving bacterial viability in fermented milk added with probiotic bacteria (Lactobacillus acidophilus and/or Bixdobacterium bixdum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bixdum) products, the fermentation times to decrease the pH to 5 were signi"cantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidi"ed samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.Lactobacillus acidophilus and/or Bixdobacterium bixdum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bixdum) products, the fermentation times to decrease the pH to 5 were signi"cantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidi"ed samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bixdum) products, the fermentation times to decrease the pH to 5 were signi"cantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidi"ed samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.) and ABT (S. thermophilus/L. acidophilus/B. bixdum) products, the fermentation times to decrease the pH to 5 were signi"cantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidi"ed samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk."cantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidi"ed samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk."ed samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.S. thermophilus, L. acidophilus and B. bixdum gradually decreased through the cold storage of carbonated and non-acidi"ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk."ed fermented milks, although the counts were always higher than 106 viable cells g~1. The CO2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.2 did not exert any in#uence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 43C but the presence of B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.B. bixdum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidi"ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk."ed milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.L. acidophilus in the former. The use of milk acidi"ed with CO2 had no detrimental e!ects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.