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  • 1
    Electronic Resource
    Electronic Resource
    Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Lactic beverages (LB) are products prepared with yogurt, whey, and other ingredients; they are popular among consumers in Brazil. LB containing probiotics were manufactured to study bacteria viability and to evaluate product characteristics during shelf life. Although counts decreased, 5.3 × 106 CFU/mL of probiotics in average after 28 d were found. LB behaved as pseudoplastic fluids with thixotropy, and flow curves were best fitted by Oswald-de-Waele model. Apparent viscosity and pH decreased slightly with storage. LB showed phase separation increasing until 35% after 14 d, stabilizing after. Finally, microscopy observations showed a dispersion of protein particles. Filamentous and spherical structures corresponded to guar and starch that were added as stabilizers. No differences were noticed between products containing yogurt bacteria and those with probiotics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09550.x
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  • 2
    Electronic Resource
    Electronic Resource
    Identification of interacting mixed cultures of lactic acid bacteria by their exclusion from a model predicting the acidifying activity of non-interacting mixed cultures (2000)
    Springer
    Applied microbiology and biotechnology 54 (2000), S. 715-718 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A model predicting the acidifying activity of mixed cultures of lactic acid bacteria and based on the lack of interaction between the strains has been investigated to identify interacting cultures. Three mixed cultures with Streptococcus thermophilus TH3 and ST7 and Lactobacillus delbrueckii ssp. bulgaricus LB10 were grown on milk. The acidifying activities of the two mixed cultures TH3/LB10 and TH3/ST7 were predicted accurately by the model, with mean prediction errors of 7.7% and 14.1%, respectively. However, the model underestimated the acidifying activity of the mixed culture ST7/LB10, with a mean prediction error of 43.5%, which provides evidence of positive interaction between the strains ST7 and LB10 during acidification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530000460
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of citrate on growth of Lactococcus lactis subsp. lactis in milk (1997)
    Springer
    Applied microbiology and biotechnology 48 (1997), S. 236-241 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The effect of citrate on the growth of Lactococcus lactis subsp. lactis var. diacetylactis in milk has been investigated. Five strains of Lactococcus lactis subsp. lactis var. diacetylactis were compared to their citrate-negative variants, which lack the plasmid coding for citrate permease. In most cases, acidification kinetics and the final bacterial concentration of pure cultures of parental and variant strains did not differ significantly. Co-cultures of parental and variant strains, however, systematically tended towards the predominance of parental strains. Citrate metabolism is responsible for this change, since the predominance of citrate-positive strains was not observed in the absence of citrate. Continuous culture in milk enabled the difference in growth rates between the parental strain Lactococcus lactis subsp. lactis var. diacetylactis CDI1 and its citrate-negative variant to be quantified by following changes in the populations of the two co-cultured strains. At 26 °C, the growth rate of the parental strain was 7% higher than that of its citrate-negative variant. These results show that citrate metabolism slightly stimulates the growth of lactococci in milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530051044
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  • 4
    Electronic Resource
    Electronic Resource
    Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing (1997)
    Springer
    Journal of industrial microbiology and biotechnology 18 (1997), S. 56-61 
    Details
    ISSN: 1476-5535
    Keywords: Keywords: lactic acid bacteria; fresh cheese; milk; immobilization; continuous inoculation; κ-carrageenan gel beads
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A system was developed to continuously acidify and inoculate skim milk for the production of fresh cheese. Four strains of mesophilic lactic acid bacteria were entrapped separately in κ -carrageenan/locust bean gum gel beads and used in a stirred bioreactor operated at 26°C with a 25% (v/v) gel load. The pH in the reactor was controlled at 6.0 by adding fresh milk using proportional integrated derived regulation. The bioreactor was operated during 8-h daily cycles for up to 7 weeks with different milks (heat treatment, dry matter content) and differing starting procedures. The heat treatment of the milk was an important factor for process performance: a dilution rate increase of 57% and an inoculation level decrease of 63% were observed with sterilized UHT skim milk (142°C – 7.5 s) compared with pasteurized skim milk (72°C – 15 s). The dry matter content of the milk (8–13% w/w) had no detectable effect on these parameters. A convenient starting procedure of the system was tested; steady-state was reached in less than 40 min following an interruption period of 16–60 h. These results combined with our published data on process performance show the feasibility of using an integrated immobilized cell bioreactor for milk prefermentation in cheese manufacture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/sj.jim.2900362
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