Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus

Brazilian Journal of Microbiology

Patrícia Blumer Zacarchenco¹  Salvador Massaguer-roig¹ 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Tecnologia de AlimentosCampinas SP ,Brasil

关键词: Bifidobacterium;    Lactobacillus acidophilus;    fermented milk;    sensory properties;    Bifidobacterium;    Lactobacillus acidophilus;    leite fermentado;    análise sensorial;   

DOI  :  10.1590/S1517-83822006000300025

来源: SciELO

【 摘 要 】

Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P<0.05) perceived as the storage time increased. Favourite combinations contained, initially, Bif. longum and L. acidophilus (10(8) and 10(7) cfu/mL, respectively) and Bif. longum only (10(8) cfu/mL). These combinations did not differ significantly among them and neither from the standard fermented milk. The lowest sensory scores and highest titratable acidity values were obtained for fermented milk added of L. acidophilus (10(8) cfu/mL initial concentration). During the 21 days of storage at 4ºC the viable cell counts of: Str. thermophilus did not change. Bif. longum viable cells counts kept constant or reduced 1 logarithmic cycle and L. acidophilus reduced 1 or 2 logarithmic cycle. We did not observe inhibition of over-acidification caused by the presence of bifidobacteria or L. acidophilus.

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