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Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains.
J Dairy Res. 2002 Feb; 69(1):125-37.JD

Abstract

The influence of carbonation on the evolution of lactose, galactose and glucose in fermented milks with added probiotic bacteria (Lactobacillus casei, Lactobacillus acidophilus and/or Bifidobacterium bifidum) was evaluated and related to beta-galactosidase activity of starter strains. During incubation and first days of refrigeration, lactose hydrolysis resulting in the liberation of galactose and glucose occurred in CT (Streptococcus thermophilus/Lb. casei), AT (Str. thermophilus/Lb. acidophilus) and ABT fermented milks (Str. thermophilus/Lb. acidophilus/Bifid. bifidum). Levels of galactose were higher than those of glucose and could be related to the preferential consumption of glucose by actively growing bacteria. Through the incubation, lactose and monosaccharide levels were not affected by milk carbonation. However, during refrigerated storage the presence of this gas was associated with slightly lower content of lactose and higher levels of galactose and glucose in AT and ABT products but not in CT fermented milks. Through the refrigeration galactose was moderately utilised by Lb. acidophilus in AT products whereas the presence of Bifid. bifidum seems to prevent the consumption of this sugar in ABT fermented milks. Glucose remained constant, with minor variations in CT products but a continuous increase of this sugar occurred in carbonated AT and ABT fermented milks during storage. Beta-galactosidase activity displayed by Str. thermophilus strains was similar at pH 6.5 (initial pH of non-carbonated samples) and pH 6.3 (initial pH of carbonated samples) whereas Lb. acidophilus LaA3 showed greater beta-galactosidase activity at pH 6.3 than at higher pH values. Thus, the enhanced metabolic activity of Lb. acidophilus caused by the low initial pH of carbonated milk also promoted higher cellular beta-galactosidase activity that could have released greater amounts of galactose and glucose from lactose in AT and ABT fermented milks through the refrigerated period. In CT fermented milks, similar beta-galactosidase activity levels of Str. thermophilus at pH 6.5 and 6.3 together with the absence of beta-galactosidase activity in Lb. casei could explain the lack of differences on glucose and galactose content between carbonated and non-carbonated samples.

Authors+Show Affiliations

Instituto de Productos Lácteos de Asturias (CSIC), Villaviciosa, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12047103

Citation

Guetmonde, Miguel, et al. "Evolution of Carbohydrate Fraction in Carbonated Fermented Milks as Affected By Beta-galactosidase Activity of Starter Strains." The Journal of Dairy Research, vol. 69, no. 1, 2002, pp. 125-37.
Guetmonde M, Nieves C, Vinderola G, et al. Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains. J Dairy Res. 2002;69(1):125-37.
Guetmonde, M., Nieves, C., Vinderola, G., Reinheimer, J., & de los Reyes-Gavilan, C. G. (2002). Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains. The Journal of Dairy Research, 69(1), 125-37.
Guetmonde M, et al. Evolution of Carbohydrate Fraction in Carbonated Fermented Milks as Affected By Beta-galactosidase Activity of Starter Strains. J Dairy Res. 2002;69(1):125-37. PubMed PMID: 12047103.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains. AU - Guetmonde,Miguel, AU - Nieves,Corzo, AU - Vinderola,Gabriel, AU - Reinheimer,Jorge, AU - de los Reyes-Gavilan,Clara G, PY - 2002/6/6/pubmed PY - 2003/1/10/medline PY - 2002/6/6/entrez SP - 125 EP - 37 JF - The Journal of dairy research JO - J Dairy Res VL - 69 IS - 1 N2 - The influence of carbonation on the evolution of lactose, galactose and glucose in fermented milks with added probiotic bacteria (Lactobacillus casei, Lactobacillus acidophilus and/or Bifidobacterium bifidum) was evaluated and related to beta-galactosidase activity of starter strains. During incubation and first days of refrigeration, lactose hydrolysis resulting in the liberation of galactose and glucose occurred in CT (Streptococcus thermophilus/Lb. casei), AT (Str. thermophilus/Lb. acidophilus) and ABT fermented milks (Str. thermophilus/Lb. acidophilus/Bifid. bifidum). Levels of galactose were higher than those of glucose and could be related to the preferential consumption of glucose by actively growing bacteria. Through the incubation, lactose and monosaccharide levels were not affected by milk carbonation. However, during refrigerated storage the presence of this gas was associated with slightly lower content of lactose and higher levels of galactose and glucose in AT and ABT products but not in CT fermented milks. Through the refrigeration galactose was moderately utilised by Lb. acidophilus in AT products whereas the presence of Bifid. bifidum seems to prevent the consumption of this sugar in ABT fermented milks. Glucose remained constant, with minor variations in CT products but a continuous increase of this sugar occurred in carbonated AT and ABT fermented milks during storage. Beta-galactosidase activity displayed by Str. thermophilus strains was similar at pH 6.5 (initial pH of non-carbonated samples) and pH 6.3 (initial pH of carbonated samples) whereas Lb. acidophilus LaA3 showed greater beta-galactosidase activity at pH 6.3 than at higher pH values. Thus, the enhanced metabolic activity of Lb. acidophilus caused by the low initial pH of carbonated milk also promoted higher cellular beta-galactosidase activity that could have released greater amounts of galactose and glucose from lactose in AT and ABT fermented milks through the refrigerated period. In CT fermented milks, similar beta-galactosidase activity levels of Str. thermophilus at pH 6.5 and 6.3 together with the absence of beta-galactosidase activity in Lb. casei could explain the lack of differences on glucose and galactose content between carbonated and non-carbonated samples. SN - 0022-0299 UR - https://www.unboundmedicine.com/medline/citation/12047103/Evolution_of_carbohydrate_fraction_in_carbonated_fermented_milks_as_affected_by_beta_galactosidase_activity_of_starter_strains_ L2 - https://medlineplus.gov/carbohydrates.html DB - PRIME DP - Unbound Medicine ER -