Viscometric Properties of Fermented Milk Produced by Ropy Lactobacillus delbrueckii subsp. bulgaricus Strain

We analyzed the change in the active acidity of whole pasteurized milk during its fermentation by the bacteria Lactobacillus delbrueckii subsp. lactis at different temperatures. We have studied the effect of technological adjuvant ingredients (sucrose, carob gum) used for the production of fermented milk drinks on the acid-forming activity of Lactobacillus delbrueckii subsp. lactis, when added them in various concentrations to pasteurized whole milk.

Download Full-text

INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK. EFFECT OF A ROPY STRAIN OF LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND AN ENRICHED SUBSTRATE

Journal of Texture Studies ◽

10.1111/j.1745-4603.2001.tb01044.x ◽

2001 ◽

Vol 32 (3) ◽

pp. 205-217 ◽

Cited By ~ 7

Author(s):

J. DOMÍNGUEZ-SOBERANES ◽

M. GARCÍA-GARIBAY ◽

N. B. CASAS-ALENCÁSTER ◽

L. P. MARTÍNEZ-PADILLA

Keyword(s):

Fermented Milk ◽

Lactobacillus Delbrueckii ◽

Instrumental Texture ◽

Lactobacillus Delbrueckii Subsp

Download Full-text

Survival of Constitutive Microflora in Commercially Fermented Milk Containing Bifidobacteria During Refrigerated Storage

Journal of Food Protection ◽

10.4315/0362-028x-57.8.731 ◽

1994 ◽

Vol 57 (8) ◽

pp. 731-733 ◽

Cited By ~ 41

Author(s):

L.M. MEDINA ◽

R. JORDANO

Keyword(s):

Shelf Life ◽

Fermented Milk ◽

Lactobacillus Delbrueckii ◽

Refrigerated Storage ◽

Streptococcus Salivarius ◽

Ph Values ◽

Lactobacillus Delbrueckii Subsp

The survival of constitutive microflora was studied in one batch (n = 50) of fermented milk containing bifidobacteria produced in Spain during storage at 7°C. Levels of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium spp. and the pH of the product were determined on the day of collection and after 10, 17, 24, 28, 31, 36, 42, 51, and 84 d of storage. Initial populations of streptococci, lactobacilli, and bifidobacteria were 2.6 × 108, 5.1 × 107, and 7.4 × 106 CFU/g, respectively. The S. salivarius subsp. thermophilus population increased slightly after 10 d and then decreased during further refrigerated storage. Numbers of Bifidobacterium and L. delbrueckii subsp. bulgaricus decreased faster during storage. After 24 d (the reported shelf life of the product), levels of streptococci decreased only 10.7% as compared to decreases of 85.4 and 92.6% for lactobacilli and bifidobacteria, respectively. The pH values were between 4.57 and 3.81.

Download Full-text

Enzymatic activity in fermented milk products containing bifidobacteria

Czech Journal of Food Sciences ◽

10.17221/3395-cjfs ◽

2011 ◽

Vol 23 (No. 6) ◽

pp. 224-229

Author(s):

I. Trojanová ◽

V. Rada

Keyword(s):

Enzymatic Activity ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Substantial Effect ◽

Lactobacillus Delbrueckii ◽

Galactosidase Activity ◽

Milk Products ◽

Bifidobacterium Animalis ◽

Lactobacillus Delbrueckii Subsp ◽

Fermented Milk Products

Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.  

Download Full-text