Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

Abstract

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4 degrees C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0.05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

ISOLATION AND IDENTIFICATION OF GOAT MILK-DERIVED Lactobacillus paracasei M104 AND Pediococcus pentosaceus M103 AND THEIR POTENTIAL USE AS STARTER CULTURE FOR FERMENTATION

“…The total numbers of viable P. pentosaceus M103 and L. paracasei M104 after fermentation were 9.637 ± 0.510 and 9.238 ± 0.330 log10 CFU/ml respectively; the minimum value required for functional activity in fermented milk products is 10 6 CFU/ml (Shah, 2000). We did not evaluate the probiotic capability of P. pentosaceus M103 or L. paracasei M104; however several other studies have classified both species as probiotic (Kristo et al, 2003;Osmanagaoglu et al, 2013;Patrignani et al, 2009).…”

“…L. paracasei has previously been isolated from goat milk (Badis et al, 2004). This species has been used as starter culture for probiotic fermented milk (Kristo et al, 2003;Patrignani et al, 2009). It inhibits the activity of yeasts on the surface of dairy products such as yoghurt or cheese at refrigerator temperatures (6°C) without an influencing their quality (Schwenninger and Meile, 2004).…”

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

“…The pre-treatment at different pressure was able to induce relevant changes in term of fermentation dynamics and metabolism with respect to the untreated cells [11]. The same approach was applied on L. acidophilus and L. paracasei to improve the technological performances of probiotic strains [21,22,74]. The sub-lethal treatment with HPH enhanced the capacity of some in vitro probiotic features (i.e.…”

“…These Authors suggested the presence of de novo protein synthesis as a consequence of HHP stress [73]. As concerning HPH several interesting studies on the responses on Lactobacillus spp., at the level of proteolytic and metabolic activities point of view have been conducted [11,21,22,74]. HPH treatment positively affects the proteolytic activity of some of Lactobacillus strains, but the activation and the quantitative and qualitative changes of the metabolic activity appear to be the most promising results.…”

“…HPH treatment at 50 MPa can favour the maintenance of cell viability during a refrigerated storage in buttermilk, a suitable medium to maintain the cell viability during refrigeration [76]. The increased viability can be attributed to the increased precocious availability of low molecular weight peptides and free fatty acids such as oleic acid [21,22].…”