Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt
2007; Wiley; Volume: 60; Issue: 2 Linguagem: Inglês
10.1111/j.1471-0307.2007.00306.x
ISSN1471-0307
AutoresAmir Mohammad Mortazavian, Mohammad Reza Ehsani, Mohammad Mousavi, Karamatollah Rezaei, Sara Sohrabvandi, Jorge Reinheimer,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoThe effect of refrigerated storage temperature was studied at 2, 5 and 8°C on the viability of probiotics in ABY ( Lactobacillus acidophilus, Bifidobacterium lactis BB‐12 and yogurt bacteria. Bulgaricus , i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus ) probiotic yogurt. The study was carried out during a 20‐day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro‐organisms was analysed at 5‐day intervals throughout the refrigerated storage period. After 20 days, storage at 2°C resulted in the highest viability of L. acidophilus , whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8°C.
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