본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures

Kneifel, W. ; Jaros, D. ; Erhard, F. ;
  • 초록  

    Yogurts and yogurt-related milk products were produced using 44 commercially available starter cultures from 8 suppliers. The yogurt starters consisted of the classical yogurt microflora and the yogurt-related cultures containing Lactobacillus acidophilus and/or Bifidobacterium spp. instead of or in addition to the yogurt bacteria. The counts of lactobacilli in the fresh yogurts varied between 5.5 x 10 7 and 6.5 x 10 8 CFU/ml, and the counts of streptococci varied from 3.5 x 10 7 to 1.2 x 10 9 CFU/ml. About 80% of the yogurts had higher counts of cocci than rods. During storage of the products for 2 weeks at 6 o C the stability of the microflora differed markedly among the cultures. In the fresh yogurt-related products the L. acidophilus counts ranged from 4.0 x 10 5 to 2.6 x 10 8 CFU/ml; bifidobacteria were found at levels between 4.0 x 10 6 and 2.6 x 10 8 CFU/ml. In most products reduced viable counts of these bacteria were observed after 2 weeks. Titratable acidity increased on average by 22.3% in the yogurts, and by 14.9% in the yogurt-related products during storage. In most products a higher amount of L(+)- than D(-)-lactic acid was found.


  • 원문보기

    원문보기
    무료다운로드 유료다운로드
    • 원문이 없습니다.

    유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

  • 주제어

    Yogurt .   Yogurt-related products .   Microflora .   Acidification properties.  

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역