Population Dynamics of Constitutive Microbiota in BAT Type Fermented Milk Products

1995 â—½  
Vol 58 (1) â—½  
pp. 70-75 â—½  
Author(s):  
L. M. MEDINA â—½  
R. JORDANO
Keyword(s):  
Storage Time â—½  
Statistical Significance â—½  
Fermented Milk â—½  
Refrigerated Storage â—½  
Streptococcus Salivarius â—½  
Milk Products â—½  
Ecological Aspects â—½  
Lack Of Control â—½  
Initial Ph â—½  
De Man

Seventy samples from two batches of commercially produced fermented milk were analyzed for constitutive microbiota. Five samples were tested on the day of collection and the others analyzed after 10, 17, 24, 28, 31 and 36 days of storage at 7°C. M17 agar was used to enumerate Streptococcus salivarius subsp. thermophilus. MRS (de Man, Rogosa, Sharpe) agar was used to enumerate Lactobacillus acidophilus. For the enumeration of Bifidobacterium spp. MRS agar to which antibiotic substances were added was used. In the case of Batch A, streptococci, lactobacilli and bifidobacteria were initially present at levels of 231.2 × 106, 0.677× 106 and 1.558 × 106, respectively. The initial pH of 4.48 decreased to 4.12 after 24 days. For Batch B, streptococci, lactobacilli and bifidobacteria were initially present at levels of 858 × 106, 190.7 × 106 and 1.644 × 106, respectively. The initial pH of 4.23 decreased to 4.07 and 3.84 after 24 and 36 days, respectively. The fall in the counts throughout refrigerated storage time showed some irregularities which, in our opinion, indicate a lack of control over the ecological aspects which affect the interrelation between the microorganisms involved. The statistical significance of the differences between the different trials was established throughout the time.

scholarly journals Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

2014 â—½  
Vol 66 (3) â—½  
pp. 959-964 â—½  
Author(s):  
E.H.P. Andrade â—½  
M.R. Souza â—½  
L.M. Fonseca â—½  
C.F.A.M. Penna â—½  
M.M.O.P. Cerqueira â—½  
...  
Keyword(s):  
High Performance Liquid Chromatography â—½  
Liquid Chromatography â—½  
High Performance â—½  
Storage Time â—½  
Cheese Whey â—½  
Starter Culture â—½  
Gel Filtration â—½  
Fermented Milk â—½  
Refrigerated Storage â—½  
Four Levels

Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

scholarly journals Viability of Lactobacillus acidophilus and Lactobacillus casei in Fermented Milk Products During Refrigerated Storage

1996 â—½  
Vol 79 (2) â—½  
pp. 212-219 â—½  
Author(s):  
B.D. Nighswonger â—½  
M.M. Brashears â—½  
S.E. Gilliland
Keyword(s):  
Lactobacillus Acidophilus â—½  
Lactobacillus Casei â—½  
Fermented Milk â—½  
Refrigerated Storage â—½  
Milk Products â—½  
Fermented Milk Products

scholarly journals Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics

2020 â—½  
Vol 9 (8) â—½  
pp. e990986753
Author(s):  
Flávia Roberta Monteiro de Souza â—½  
Natália Gabriela Silva Santos â—½  
Deborah de Melo Magalhães Padilha â—½  
Danielle Soares Bezerra â—½  
Maria Beatriz Mesquita Cansação Felipe â—½  
...  
Keyword(s):  
Storage Period â—½  
Fermented Milk â—½  
Sensory Characteristics â—½  
Refrigerated Storage â—½  
Milk Products â—½  
Fermented Beverages â—½  
Ph Values â—½  
Brazilian Legislation â—½  
Microbiological Stability â—½  
Fermented Milk Products

The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time

2009 â—½  
Vol 19 (3) â—½  
pp. 155-165 â—½  
Author(s):  
Mette S. Nielsen â—½  
Torben Martinussen â—½  
Bénédicte Flambard â—½  
Kim I. Sørensen â—½  
Jeanette Otte
Keyword(s):  
Inhibitory Activity â—½  
Storage Time â—½  
Fermented Milk â—½  
Converting Enzyme â—½  
Angiotensin I â—½  
Milk Products â—½  
Angiotensin I Converting Enzyme â—½  
Peptide Profiles â—½  
And Storage â—½  
Fermented Milk Products

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

1994 â—½  
Vol 57 (8) â—½  
pp. 731-733 â—½  
Author(s):  
L.M. MEDINA â—½  
R. JORDANO
Keyword(s):  
Shelf Life â—½  
Fermented Milk â—½  
Lactobacillus Delbrueckii â—½  
Refrigerated Storage â—½  
Streptococcus Salivarius â—½  
Ph Values â—½  
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.

Low-lactose fermented milk products

2020 â—½  
pp. 10-12
Author(s):  
N.A. Tikhomirova â—½  
â—½  
B.T. Nguyen â—½  
â—½  
Keyword(s):  
Fermented Milk â—½  
Milk Products â—½  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 â—½  
pp. 20-23
Author(s):  
G.A. Donskaya â—½  
â—½  
V.M. Drozhzhin â—½  
â—½  
â—½  
...  
Keyword(s):  
Fermented Milk â—½  
Biologically Active â—½  
Active Ingredients â—½  
Milk Products â—½  
Fermented Milk Products

Selection of the sources of biologically active substances for functional fermented milk products

Dairy Industry â—½  
2018 â—½  
pp. 59-62
Author(s):  
Z.S. Zobkova â—½  
â—½  
T.P. Fursova â—½  
D.V. Zenina â—½  
A.D. Gavrilina â—½  
...  
Keyword(s):  
Fermented Milk â—½  
Biologically Active Substances â—½  
Biologically Active â—½  
Milk Products â—½  
Active Substances â—½  
Selection Of â—½  
Fermented Milk Products

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 â—½  
Vol 15 (1) â—½  
pp. 40-47
Author(s):  
Elaheh Ahmadi â—½  
Reza Mohammadi â—½  
Sara Hasanvand â—½  
Milad Rouhi â—½  
Amir Mohammad Mortazavian â—½  
...  
Keyword(s):  
Incubation Temperature â—½  
Storage Temperature â—½  
Starter Culture â—½  
Fermented Milk â—½  
Biochemical Properties â—½  
Viable Count â—½  
Sensory Characteristics â—½  
Refrigerated Storage â—½  
Increase Rate â—½  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules â—½  
2021 â—½  
Vol 26 (11) â—½  
pp. 3445
Author(s):  
Olaf K. Horbańczuk â—½  
Artur Jóźwik â—½  
Jarosław Wyrwisz â—½  
Joanna Marchewka â—½  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time â—½  
Modified Atmosphere Packaging â—½  
Physical Characteristics â—½  
Modified Atmosphere â—½  
Packaging System â—½  
Initial Ph â—½  
Viable Bacteria â—½  
L Value â—½  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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