Application of probiotic bacteria in production of yoghurt preserved under high pressure†

Jankowska, Agnieszka; Wiśniewska, Krystyna; Reps, A.

doi:10.1080/08957950500062023

Cited by 10 publications

(7 citation statements)

References 3 publications

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“…De Ancos et al [7] did not observe any significant decrease in the count of yoghurt bacteria following pressurisation at 100 and 200 MPa/15 min. Similar results were obtained in a study of yoghurt preservation conducted by Jankowska et al [8].…”

Section: Resultssupporting

confidence: 89%

“…bulgaricus count in the control yoghurts remained at the same order of magnitude of 10 8 Walker et al [9] preserved fruit yoghurt by pressurising it at 550 MPa/4 • C/10 min. No live bacteria were found in the pressurised yoghurt on day 40 of storage at 4.4 • C and 25 • C. Moreover, pressurisation at those parameters effectively inhibited growth of yeast and moulds during the period of storage at 25 • C.…”

Section: Resultsmentioning

confidence: 86%

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Examining the possibilities of applying high pressure to preserve yoghurt supplemented with probiotic bacteria

Jankowska

Grześkiewicz

Wiśniewska

et al. 2012

High Pressure Research

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Natural yoghurt was subject to pressures of 200 and 250 MPa/4 and 18 • C/15 min, after which milkactivated inocula of Lactobacillus acidophilus and Bifidobacterium sp. were added. The yoghurts were stored for 4 weeks at refrigeration temperature. After preparation and each week of storage, the count of bacteria, acidity, antibacterial property and an organoleptic assessment was determined. The highest survival rate was demonstrated by the bacteria of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Bifidobacterium sp. in the yoghurt pressurised 200 MPa/15 min at 4 • C. Acidity increases in the control yoghurts were higher than in the pressurised ones. Pressurised yoghurts demonstrated weaker antibacterial effect in comparison to control yoghurts. Slight changes in the smell and taste were observed after pressurisation. Yoghurts pressurised at 18 • C were characterised by more favourable organoleptic properties. Better conciseness of the curd and lower whey seep out were observed in pressurised yoghurt.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 86%

Examining the possibilities of applying high pressure to preserve yoghurt supplemented with probiotic bacteria

Jankowska

Grześkiewicz

Wiśniewska

et al. 2012

High Pressure Research

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“…The established high sensitivity of Lactobacillus delbrueckii ssp. bulgaricus to pressures over 400 MPa corresponds with the results of research conducted by de Ancos et al [1].It was found that the addition of stabilizer, as opposed to fruit additives [4], does not have a protective effect on the bacilli of Lactobacillus delbrueckii ssp. bulgaricus during the pressurization and the storage.…”

Section: Viability Of Yoghurt Bacteriamentioning

confidence: 55%

“…The application of pressures of 300-400 MPa significantly reduced the number of living cells of Lactobacillus delbrueckii ssp. bulgaricus, whereas the number of Streptococcus thermophilus was only slightly lowered [1].Pressurization of yoghurt in the pressure range of 400-600 MPa has a negative effect on its consistency; increased whey leak was observed. The objective of the study was to determine the impact of the addition of stabilizing agents used in the industrial production of yoghurts on the quality of pressurized yoghurt.…”

Section: Introductionmentioning

confidence: 93%

“…Yoghurt preserved by means of high pressure can be also a good carrier of probiotic bacteria [1].One of problems that the producers of yoghurt must face, particularly in the case of low-fat yoghurt, is to obtain its proper texture. It has been found that the application of high pressure in the pre-treatment of cow milk intended for yoghurt improves the firmness of yoghurt curd and reduces its syneresis.…”

Section: Introductionmentioning

confidence: 99%

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The effect of high pressures on the yoghurt from milk with the stabilizer

Reps¹,

Jankowska²,

Wiśniewska³

2008

J. Phys.: Conf. Ser.

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Abstract. The effect of high pressures on the microbiological and physio-chemical properties of yoghurt was investigated. The best results were obtained when the yoghurt was manufactured from milk with the addition of MYO 752 stabilizer (starch, gelatin, pectin) selected from 10 stabilizers. Yoghurt manufactured with the addition of 0, 6% MYO 752 stabilizer was processed at the pressure of 400-600 MPa/15 min. in the range of 50 MPa. Pressurization caused a total reduction of number of Lactobacillus delbrueckii ssp. bulgaricus and reduced the number of Streptococcus thermophilus by 1-2 orders of magnitude. Pressurized and non-pressurized yoghurts characterized of a homogenous consistency and typical plain yoghurt taste. The decrease of the number of living bacteria was observed in yoghurts during the storage. The acidity of pressurized yoghurts remained on the some level at the temperature of 4 o C and 20 o C. The more intensive antibacterial activity of microflora was observed in yoghurts storaged at 20 o C in comparison with yoghurts storaged at 4 o C. Disadvantageous changes of the pressurized yoghurts consistency were not found. The taste and aroma of yoghurts remained without any changes.

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