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- Title
Mild heat stress limited the post-acidification caused by Lactobacillus rhamnosus hsryfm 1301 in fermented milk.
- Authors
Zhang, Chenchen; Yang, Liting; Gu, Ruihan; Ding, Zixuan; Guan, Chengran; Lu, Maolin; Gu, Ruixia
- Abstract
Objective: Fermented milk is the optimal vehicle for delivering probiotic bacteria. However, the viable count of probiotic bacteria such as some lactic acid bacteria and the post-acidification of fermented milk are a contradiction. The objective of this study was to restrict the post-acidification of the fermented milk containing living Lactobacillus rhamnosus hsryfm 1301. Results: Mild heat stress treatment (46 °C, 1 h) was chosen to help control the post-acidification caused by L. rhamnosus hsryfm 1301. When fermented milk was produced by single L. rhamnosus hsryfm 1301, the heat stress treatment reduced the post-acidification from 0.39 to 0.11% lactic acid, and the viable cells were maintained above 2.0 × 108 CFU mL−1 during 21 days of storage. Although the post-acidification limitation of heat treatment was relatively weak in fermented milk produced by L. rhamnosus hsryfm 1301 and S. thermophilus grx02 (from 0.26 to 0.10% lactic acid), this treatment was still effective. Furthermore, no whey separation in the fermented milk was caused by the treatment. Conclusions: Mild heat stress treatment could limit the post-acidification caused by L. rhamnosus hsryfm 1301 by decreasing its metabolism and proliferation. This treatment is a promising strategy to improve the shelf life of probiotic fermented milk.
- Subjects
PROBIOTICS; FERMENTED milk; LACTOBACILLUS rhamnosus; CELL proliferation; HEAT treatment; LACTIC acid
- Publication
Biotechnology Letters, 2019, Vol 41, Issue 4/5, p633
- ISSN
0141-5492
- Publication type
Article
- DOI
10.1007/s10529-019-02669-3