6533b838fe1ef96bd12a47f5
RESEARCH PRODUCT
Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk
Rémy CachonF. MartinL.d.t. LePatrick GervaisBruno Ebelsubject
Streptococcus thermophilusCultured Milk ProductsFood HandlingNitrogenved/biology.organism_classification_rank.specieslaw.inventionProbioticfluids and secretionslawFood PreservationLactobacillusGeneticsAnimalsStreptococcus thermophilusFood microbiologyFood scienceLactobacillus delbrueckiiBifidobacterium bifidumbiologyved/biologyFood preservationfood and beveragesActinomycetaceaeHydrogen-Ion Concentrationbiology.organism_classificationFermentationFood MicrobiologyAnimal Science and ZoologyFermentationBifidobacteriumOxidation-ReductionHydrogenFood Sciencedescription
The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N(2)), and -300 mV [milk gassed with N(2) plus 4% (vol/vol) H(2) (N(2)-H(2))]. Acidification profiles, growth during milk fermentation and survival during storage at 4 °C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N(2) and, more particularly, those made from milk gassed with N(2)H(2) were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-05-01 | Journal of Dairy Science |