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A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

2019; Elsevier BV; Volume: 110; Linguagem: Inglês

10.1016/j.lwt.2019.04.066

1096-1127

Patrícia Vieira, Carlos A. Pinto, José A. Lopes‐da‐Silva, Fabienne Remize, Francisco J. Barba, Krystian Marszałek, Ivonne Delgadillo, Jorge A. Saraiva,

Probiotics and Fermented Foods

This work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. Higher fermentation pressures resulted in slightly lower LAB loads (a maximum of 1.01 Log (CFU/mL)) and increased the fermentation time (a maximum of 3 h 25 min), syneresis (a maximum of 44%), all for 40 MPa and firmness (a maximum of 2.5-fold) for 30 MPa. Under refrigeration, LAB were more active during the first 15 days of storage in yoghurts fermented under pressure (increasing loads up to 0.54 Log (CFU/mL)). Colour, pH and titratable acidity were not affected by pressure or storage. Further research is of interest to ascertain the biotechnological potential of fermentation processes under sub-lethal high pressure in general and in particular for yoghurt production.