INVESTIGADORES
ABRAHAM Analia Graciela
artículos
Título:
Technological properties of thermophilic lactobacillus and streptococcus at suboptimal temperatures
Autor/es:
MOREIRA, M R; ABRAHAM, ANALIA G; DEANTONI, GRACIELA L
Revista:
JOURNAL OF DAIRY SCIENCE
Referencias:
Año: 2000 vol. 83 p. 395 - 400
ISSN:
0022-0302
Resumen:
In the present work the synergistic relationship between
different strains of Lactobacillus delbrueckiiLactobacillus delbrueckii
subsp. bulgaricus and Streptococcus thermophilus was
studied at optimal (44°C) and suboptimal temperatures
(30°C). Acidification, viscosity, whey syneresis, and bacterial
concentration of the final product were evaluated
on single-strain and mixed cultures after 24 h at 30°C
and 6 h at 44°C.
Three pairs of strains (LBB+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)bulgaricus and Streptococcus thermophilus was
studied at optimal (44°C) and suboptimal temperatures
(30°C). Acidification, viscosity, whey syneresis, and bacterial
concentration of the final product were evaluated
on single-strain and mixed cultures after 24 h at 30°C
and 6 h at 44°C.
Three pairs of strains (LBB+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)°C) and suboptimal temperatures
(30°C). Acidification, viscosity, whey syneresis, and bacterial
concentration of the final product were evaluated
on single-strain and mixed cultures after 24 h at 30°C
and 6 h at 44°C.
Three pairs of strains (LBB+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)°C). Acidification, viscosity, whey syneresis, and bacterial
concentration of the final product were evaluated
on single-strain and mixed cultures after 24 h at 30°C
and 6 h at 44°C.
Three pairs of strains (LBB+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)°C
and 6 h at 44°C.
Three pairs of strains (LBB+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)°C.
Three pairs of strains (LBB+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)+CP2, LBP+CP2, and
LBR+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)+CP2) showed synergistic effect, which was reflected
by the viscosity and syneresis of the coagulum.
These results were more significant when cultures were
incubated at 30°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)°C, reaching apparent viscosity values
of 19 to 28 mPa × s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)× s. On the other hand, lactobacilli
cultures enhanced the growth of two streptococci
strains (CP2 and CP4). These results were confirmed
by cultures of streptococci supplemented with supernatants
of culture of lactobacilli. Those supernatants stimulate
the viscosity produced by CP2 and CP4 strains
and reduce the syneresis of all cultures of streptococci.
Neither the increase of viscosity nor reduction of syneresis
could be attributed to a decrease of pH.
(Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)Key words: technological properties, thermophilic
lactic acid bacteria, suboptimal temperature)
