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Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.
J Dairy Res. 2017 Feb; 84(1):102-108.JD

Abstract

Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.

Authors+Show Affiliations

Departamento de Ingeniería Molecular de Materiales,Centro de Física Aplicada y Tecnología Avanzada,Universidad Nacional Autónoma de México,Boulevard Juriquilla 3001,Santiago de Querétaro,Querétaro, 76230,México.Universidad Central de Querétaro,Avenida 5 de Febrero No 1602,Col San Pablo,Santiago de Querétaro,Querétaro, 76320,México.Departamento de Química de Radiaciones y Radioquímica,Instituto de Ciencias Nucleares,Universidad Nacional Autónoma de México,Ciudad de México, 04510,México.Departamento de Química de Radiaciones y Radioquímica,Instituto de Ciencias Nucleares,Universidad Nacional Autónoma de México,Ciudad de México, 04510,México.Departamento de Ingeniería Molecular de Materiales,Centro de Física Aplicada y Tecnología Avanzada,Universidad Nacional Autónoma de México,Boulevard Juriquilla 3001,Santiago de Querétaro,Querétaro, 76230,México.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

27821208

Citation

Muñoz, Susana Vargas, et al. "Transformation Kinetics of Fermented Milk Using Lactobacillus Casei (Lc1) and Streptococcus Thermophilus: Comparison of Results With Other Inocula." The Journal of Dairy Research, vol. 84, no. 1, 2017, pp. 102-108.
Muñoz SV, Guerrero FQ, Torres MG, et al. Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula. J Dairy Res. 2017;84(1):102-108.
Muñoz, S. V., Guerrero, F. Q., Torres, M. G., Castro, M. D., & Talavera, R. R. (2017). Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula. The Journal of Dairy Research, 84(1), 102-108. https://doi.org/10.1017/S0022029916000613
Muñoz SV, et al. Transformation Kinetics of Fermented Milk Using Lactobacillus Casei (Lc1) and Streptococcus Thermophilus: Comparison of Results With Other Inocula. J Dairy Res. 2017;84(1):102-108. PubMed PMID: 27821208.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula. AU - Muñoz,Susana Vargas, AU - Guerrero,Francisco Quintanilla, AU - Torres,Maykel González, AU - Castro,Ma Del Pilar Carreón, AU - Talavera,Rogelio Rodríguez, Y1 - 2016/11/08/ PY - 2016/11/9/pubmed PY - 2017/3/17/medline PY - 2016/11/9/entrez KW - Lc1 probiotic KW - Yogurt KW - aggregation kinetics KW - lactic acid bacteria SP - 102 EP - 108 JF - The Journal of dairy research JO - J Dairy Res VL - 84 IS - 1 N2 - Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St. SN - 1469-7629 UR - https://www.unboundmedicine.com/medline/citation/27821208/Transformation_kinetics_of_fermented_milk_using_Lactobacillus_casei__Lc1__and_Streptococcus_thermophilus:_comparison_of_results_with_other_Inocula_ DB - PRIME DP - Unbound Medicine ER -