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Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro‐organisms in freshly made yogurt
Author(s) -
MORTAZAVIAN A M,
EHSANI M R,
MOUSAVI S M,
REINHEIMER J A,
EMAMDJOMEH Z,
SOHRABVANDI S,
REZAEI K
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00216.x
Subject(s) - lactobacillus acidophilus , incubation , probiotic , food science , bifidobacterium , fermentation , incubation period , chemistry , bacteria , actinomycetaceae , lactobacillaceae , microbiology and biotechnology , biology , lactobacillus , biochemistry , genetics
The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt ( Lactobacillus acidophilus , Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp . ) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.