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Degradation of Aspartame in Yogurt Related to Microbial Growth
Author(s) -
KELLER S. E.,
NEWBERG S. S.,
KRIEGER T. M.,
SHAZER W. H.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb07965.x
Subject(s) - aspartame , food science , lactobacillus , fermentation , streptococcus thermophilus , chemistry , lactobacillus delbrueckii subsp. bulgaricus , degradation (telecommunications) , telecommunications , computer science
Three commercial yogurt cultures and strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated therefrom were evaluated for their effect on aspartame degradation during and after fermentation. The rate of aspartame loss was related to growth of the organisms. Differences in losses due to strain type did not appear signficiant. Aspartame degradation rates were correlated to metabolic rate of the culture. As the rate decreased, loss of aspartame decreased. As a result, less than 10% aspartame was degraded during 6 wk refrigerated storage. Results indicate aspartame should remain stable in yogurt, provided it is added after fermentation.