Przezywalnosc mikroflory technicznej w smietanie jogurtowej przechowywanej w warunkach chlodniczych

• Autorzy: Ziarno M , Makowska M.

Warianty tytułu

EN

Viability of technical microflora in yoghurt cream during refrigerated storage

• Języki publikacji: PL

Abstrakty

EN

The objective of the study was the qualification of the viability of the microflora of 16 chosen starter cultures in yogurt cream (the content 12% fat) during cold storage. The samples of yogurt cream have been microbiologically analyzed immediately after fermentation process and every week during 21 days of storage in 6.0°C ± 0.5°C. Total Lactococcus and Leuconostoc count, Streptococcus count, total Lactobacillus and Bifidobacterium count were determined. The study confirmed that the production of yogurt cream containing the proper number of thermophilic yogurt bacteria, including probiotic strains or potentially probiotic strains, is possible. During 21d cold storage in 6°C, of the yogurt cream samples fermented by monocultures the population of Lb. acidophilus decreased faster in comparison to other investigated monocultures (Bifidobacterium sp., S. salivarius subsp. thermophilus, traditional mesophilic dairy starter cultures). In case of the yogurt cream samples produced using classical yogurt cultures (S. salivarius subsp. thermophilus and Lb. delbrueckii subsp. bulgaricus), the viability of bacteria was strain and species dependent. The microflora of the 16 chosen starter cultures in the yogurt cream (yogurt and probiotic starter cultures) showed good viability and after 21 days of the cold storage; their population were still over 10⁶ cfu/g.

Słowa kluczowe

PL

przetwory mleczne; przechowywanie; przezywalnosc; warunki chlodnicze; zywnosc; smietana jogurtowa; bakterie probiotyczne; kultury starterowe; bakterie kwasu mlekowego; mikroflora

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2008
• Tom: 64
• Numer: 04A
• Opis fizyczny: s.461-464,rys.,tab.,bibliogr.

Twórcy

autor

Ziarno M

• Szkola Glowna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159 C, 02-787 Warszawa

autor

Makowska M.

Bibliografia

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