Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

Mota, Maria J.; Lopes, Rita P.; Delgadillo, Ivonne; Saraiva, Jorge A.

doi:10.1016/j.procbio.2015.03.016

Cited by 34 publications

(23 citation statements)

References 29 publications

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“…Regarding pH values, a gradual decrease over time was seen, reaching a final pH value of 4.35 ± 0.04 after 24 h of fermentation at 0.1 MPa, which corresponds to the typical pH range of kefir (4.2-4.6) [3]. With pressure increase there was a slower decrease of pH, i.e., a lower fermentation rate, according to the results obtained when producing probiotic yoghurt under pressure [13]. Furthermore, at 7 and 15 MPa, it was possible to produce kefir with pH values of 4.53 ± 0.02 and 4.57 ± 0.03, respectively, after the same fermentation time as for fermentation at 0.1 MPa (24 h).…”

Section: Fermentation At Control Temperaturementioning

confidence: 72%

“…High pressure (HP) is a non-thermal technology mostly used in food preservation as a non-thermal pasteurization process [9]. Recently, new applications for HP have been studied, such as the use of sub-lethal pressures (5-100 MPa) in the microbial fermentation processes [10][11][12][13][14][15][16]. Although only few studies have been published about fermentation under HP, it was reported that when microorganisms are under these levels of pressure they can develop specific stress response mechanisms, such as metabolic modulation [12] and/or modulation of gene expression [17,18].…”

Section: Introductionmentioning

confidence: 99%

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The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Ribeiro

Lemos

Lopes

et al. 2020

Foods

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Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased while citric acid decreased. The positive activation volumes (Va) obtained indicate that pressure decreased the fermentation rate, while the temperature rise led to the attenuation of the pressure effect (lower Va). On the other hand, higher activation energies (Ea) were observed with pressure increase, indicating that fermentation became more sensitive to temperature. The condition that resulted in a faster fermentation, higher titratable acidity, and higher concentration of lactic acid was 15 MPa/32 °C. As the authors are aware, this is the second work in the literature to study the combined effect of pressure and temperature on a fermentative process.

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Section: Fermentation At Control Temperaturementioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Ribeiro

Lemos

Lopes

et al. 2020

Foods

Self Cite

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“…Доведено, що органолептичні характери-стики ферментованих напоїв на молочній сировині мають високу сенсорну оцінку при низьких концен-траціях ацетальдегіду, а за типовий їх аромат відпові-дають наступні карбонільні сполуки -ацетон, ацетоін або диацетил [30]. Присутність ацетальдегіду надає природньому молочнокислому аромату солодових то-нів, а вміст інших карбонільних сполук -фруктові, квіткові та рослинні тони, що утворюють букет арома-ту готового продукту.…”

Section: таблицяunclassified

Impact of malt extracts on lactobacillus and bifidobacterium in probiotic fermented beverages

Chepel

Koshova

2015

EEJET

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“…In addition, strains of Bifidobacterium animalis subsp. lactis promote various health-related effects including resistance to pathogenic microorganisms (MOTA et al, 2015). Strains of Streptococcus thermophilus which are starter cultures in the production of yogurts have been reported as having probiotic potential.…”

Section: Introductionmentioning

confidence: 99%

Fermented milk beverage: formulation and process

et al. 2019

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Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide acceptance with consumers, and are potential matrices for inoculation of probiotic microorganisms. The present study aimed to develop a fermented milk beverage with fruits and a probiotic culture included, to evaluate the acceptance of this product among consumers to define the ideal formulation, and to perform Lactobacillus acidophilus counting in order to characterize the product as a probiotic food. For the formulation of the beverage, milk, whey, sugar, and pasteurized orange and papaya pulps were used as main ingredients. The beverage formulation consisted of mixing the fruit pulps with a dairy substrate of milk and whey which was previously fermented using a mixed commercial probiotic ABT-5 culture. Six formulations were tested. The milk substrate was maintained at 70%. These formulations consisted of 50% of mineral water and 50% of skimmed milk with a concentration of probiotics of 0.5g/L. Sugar concentration varied between 40g, 70g, or 100g. As for flavoring, the juice was composed of 180mL of papaya and 120mL of orange, or 150mL of papaya and 150mL of orange. Beverages were prepared and then stored at 5±1°C. These products were evaluated after 24 hours of preparation/storage by 90 tasters (consumers) for acceptance and sensory characterization. Data were analyzed by ANOVA. The differences between samples were evaluated using the Tukey test at a significance level of 5%. Acceptance of the beverage samples among tasters varied from 5.1 to 6.9 and ranged between the hedonistic terms I neither liked nor disliked it and somewhat enjoyed it in a 9-point hedonic scale. The enumeration of Lactobacillus acidophilus LA-5 ranged from 7.83 to 8.09log CFU/mL in the first week of refrigerated storage. Our results suggested that the beverages analyzed were suitable for inoculation of probiotics and met the legislation requirements. Therefore, these beverages should be classified as probiotic products. Samples with 10% sugar were the least preferred by the study participants whereas beverages containing 40g, 70g and 180mL of papaya juice and 120mL of orange juice and the sample with 70g of sugar, 150mL of papaya juice, and 150mL of orange juice did not differ significantly from each other in terms of acceptance and were; therefore, the 3 formulations that received the highest means of acceptance by consumers.

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Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

Cited by 34 publications

References 29 publications

The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Impact of malt extracts on lactobacillus and bifidobacterium in probiotic fermented beverages

Fermented milk beverage: formulation and process

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