Determination of Sugars in Yogurt and Microbiological Media by High Performance Liquid Chromatography During Processing and Subsequent Storage

Richmond, Michael L.; Harte, Bruce; Gray, J. I.; Stine, C. M.

doi:10.3168/jds.s0022-0302(87)80124-8

Cited by 13 publications

(7 citation statements)

References 6 publications

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“…As a result of hydrolytic activity by β-galactosidase, 1.66-2.10% of galactose was detected, but glucose was not detected. This result was consistent with Richmond et al (1987) reporting that lactose content and galactose content were 3.70, and 1.04%, respectively, and glucose remained at trace levels.…”

Section: Enzyme Activitiessupporting

confidence: 93%

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Cho¹,

Hong²,

Kim³

2013

Korean Journal for Food Science of Animal Resources

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This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest β-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to 1.0×109 CFU/mL. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at 10 o C showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

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Section: Enzyme Activitiessupporting

confidence: 93%

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Cho¹,

Hong²,

Kim³

2013

Korean Journal for Food Science of Animal Resources

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“…Lactose content was determined by HPLC (Richmond et al, 1987). Nitrogen fractions (total and non-casein nitrogen (NCN)) were determined by Kjeldahl procedures (FIL-IDF, 1993).…”

Section: Samplesmentioning

confidence: 99%

Partition of Main and Trace Minerals in Milk: Effect of Ultracentrifugation, Rennet Coagulation, and Dialysis on Soluble Phase Separation

Fuente

Fontecha

Juárez

1996

J. Agric. Food Chem.

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A study was carried out on the effect of soluble-phase separation on mineral distribution in milk. Fractioning was carried out by rennet coagulation (RC), ultracentrifugation (UC), and dialysis (D) against a large volume of water (1:10). Reconstituted skim milk powder was used and calcium, magnesium, sodium, potassium, phosphorus, manganese, zinc, citrate, lactose, and nitrogen were determined in the soluble fraction. The results of the first two procedures were comparable, except for Zn, which was lower in RC; greater precision was achieved with UC, especially for manganese. On fractioning by dialysis, Ca and Zn levels in the diffusate were higher than in the soluble fractions obtained by UC and RC as a result of long dialysis times (24 h) and low operating temperature (5 °C). With dialysis, Na and K levels in the diffusate were lower than with the other procedures. Of the three procedures assayed, UC appeared to be the best suited for work in series. Keywords: Dialysis; rennet coagulation; ultracentrifugation; mineral balance; milk salts

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“…Lactose content in fermented milk after ND06 and its mutant strain ND06-2 were incubated at 42°C. and Watanabe 1982; Richmod et al 1987) and commercial yoghurt (Goodenough and Klevn 1975). In this study, it took longer for the milk fermented by ND06-2 to achieve the pH value required compared with milk fermented by ND06 (data not shown).…”

Section: Figurementioning

confidence: 60%

“…Similar results have also been observed in other studies where only trace amounts of glucose were found in fermented milk (Tobe and Watanabe ; Richmod et al . ) and commercial yoghurt (Goodenough and Klevn ).…”

Section: Resultsmentioning

confidence: 99%

Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H⁺‐ATPase activity

Tong

Chen

et al. 2015

Int J of Dairy Tech

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Lactobacillus delbrueckii subsp. bulgaricus is an acid-tolerant species used in yoghurt production and considered important in postacidification reductions in palatability of yoghurt during storage. In this study, a variant (ND06-2) of L. delbrueckii subsp. bulgaricus ND06 was selected using neomycin sulphate. ND06-2 exhibited sensitivity to acids and lower H + -ATPase activity compared with ND06. High-pressure liquid chromatography (HPLC) was used to demonstrate that the capacity of ND06-2 to produce lactic acid was significantly lower than for ND06 during fermentation or storage. These results suggest that the L. delbrueckii subsp. bulgaricus variant could be used in yoghurt starters and have a lower tendency to cause postacidification.

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Determination of Sugars in Yogurt and Microbiological Media by High Performance Liquid Chromatography During Processing and Subsequent Storage

Cited by 13 publications

References 6 publications

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Partition of Main and Trace Minerals in Milk: Effect of Ultracentrifugation, Rennet Coagulation, and Dialysis on Soluble Phase Separation

Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H⁺‐ATPase activity

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Determination of Sugars in Yogurt and Microbiological Media by High Performance Liquid Chromatography During Processing and Subsequent Storage

Cited by 13 publications

References 6 publications

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Partition of Main and Trace Minerals in Milk: Effect of Ultracentrifugation, Rennet Coagulation, and Dialysis on Soluble Phase Separation

Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H+‐ATPase activity

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Product

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Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H⁺‐ATPase activity