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Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
Lett Appl Microbiol. 2006 Jun; 42(6):595-9.LA

Abstract

AIMS

This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage.

METHODS AND RESULTS

Goat milk was inoculated with Lact. acidophilus and Bif. animalis mixed starter, fermented in a glass bioreactor with controlled temperature (37 degrees C) and anaerobiosis, and monitored for growth and acidification. The fermented milk was then stored for 10 days under refrigeration, and monitored daily for starter microflora survival and pH changes. Lact. acidophilus viable counts reached a maximum of 7.1 x 10(8) colony-forming units (CFU) ml(-1), and Bif. animalis a maximum of 6.3 x 10(7) CFU ml(-1) by 20 h of fermentation. During refrigerated storage, both strains exhibited a good survival, with viable numbers remaining essentially constant throughout the experiment, whereas the pH of the fermented milk dropped slightly.

CONCLUSIONS

Mixed cultures of Bif. animalis and Lact. acidophilus may be used to produce fermented goat milk with high counts of both probiotic strains.

SIGNIFICANCE AND IMPACT OF THE STUDY

Goat milk fermented with Bif. animalis and Lact. acidophilus can be manufactured as an alternative probiotic dairy product.

Authors+Show Affiliations

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16706898

Citation

Kongo, J M., et al. "Manufacturing of Fermented Goat Milk With a Mixed Starter Culture of Bifidobacterium Animalis and Lactobacillus Acidophilus in a Controlled Bioreactor." Letters in Applied Microbiology, vol. 42, no. 6, 2006, pp. 595-9.
Kongo JM, Gomes AM, Malcata FX. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor. Lett Appl Microbiol. 2006;42(6):595-9.
Kongo, J. M., Gomes, A. M., & Malcata, F. X. (2006). Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor. Letters in Applied Microbiology, 42(6), 595-9.
Kongo JM, Gomes AM, Malcata FX. Manufacturing of Fermented Goat Milk With a Mixed Starter Culture of Bifidobacterium Animalis and Lactobacillus Acidophilus in a Controlled Bioreactor. Lett Appl Microbiol. 2006;42(6):595-9. PubMed PMID: 16706898.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor. AU - Kongo,J M, AU - Gomes,A M, AU - Malcata,F X, PY - 2006/5/19/pubmed PY - 2006/7/20/medline PY - 2006/5/19/entrez SP - 595 EP - 9 JF - Letters in applied microbiology JO - Lett Appl Microbiol VL - 42 IS - 6 N2 - AIMS: This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. METHODS AND RESULTS: Goat milk was inoculated with Lact. acidophilus and Bif. animalis mixed starter, fermented in a glass bioreactor with controlled temperature (37 degrees C) and anaerobiosis, and monitored for growth and acidification. The fermented milk was then stored for 10 days under refrigeration, and monitored daily for starter microflora survival and pH changes. Lact. acidophilus viable counts reached a maximum of 7.1 x 10(8) colony-forming units (CFU) ml(-1), and Bif. animalis a maximum of 6.3 x 10(7) CFU ml(-1) by 20 h of fermentation. During refrigerated storage, both strains exhibited a good survival, with viable numbers remaining essentially constant throughout the experiment, whereas the pH of the fermented milk dropped slightly. CONCLUSIONS: Mixed cultures of Bif. animalis and Lact. acidophilus may be used to produce fermented goat milk with high counts of both probiotic strains. SIGNIFICANCE AND IMPACT OF THE STUDY: Goat milk fermented with Bif. animalis and Lact. acidophilus can be manufactured as an alternative probiotic dairy product. SN - 0266-8254 UR - https://www.unboundmedicine.com/medline/citation/16706898/Manufacturing_of_fermented_goat_milk_with_a_mixed_starter_culture_of_Bifidobacterium_animalis_and_Lactobacillus_acidophilus_in_a_controlled_bioreactor_ L2 - https://doi.org/10.1111/j.1472-765X.2006.01882.x DB - PRIME DP - Unbound Medicine ER -