REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE
The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Baci...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2023-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://press.utm.md/index.php/jes/article/view/2023-30-1-12/12-pdf |
| _version_ | 1797403202131329024 |
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| author | CUȘMENCO, Tatiana SANDULACHI, Elisaveta BULGARU, Viorica MACARI, Artur NETREBA, Natalia SANDU, Iuliana DIANU, Irina |
| author_facet | CUȘMENCO, Tatiana SANDULACHI, Elisaveta BULGARU, Viorica MACARI, Artur NETREBA, Natalia SANDU, Iuliana DIANU, Irina |
| author_sort | CUȘMENCO, Tatiana |
| collection | DOAJ |
| description |
The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Bacillus cereus in yoghurt made from a mixture of cow's and goat's milk. During the fermentation process (360 min.), changes in water activity, pH, moisture content, bacterial growth curve were monitored. The results showed a decrease in water activity, pH, and moisture content. Adding aronia puree to yoghurt yielded the most significant results for water activity modification (0.971-0.868), pH (5.31- 4.28), moisture content (85.12-81.55 %), and optical density (0.19-0.34). Also, the investigation of the kinetics of the Bacillus cereusgrows indicated that the stationary phase was reached at 360 minutes, resulting in a total population of 5.5·1013 c.f .u./g. Microscopic examination revealed Gram-positive strains of lactic acid bacteria, arranged in chains of varying lengths, in an amount of 139·102 c.f.u./g. Antimicrobial activity showed a zone of inhibition with a diameter of 18.5±0.1 mm in aronia yoghurt, a zone of inhibition with a diameter of 16.2±0.2 mm in raspberry yoghurt and a zone of inhibition with a diameter of 15.2±0.1 mm in strawberry yoghurt compared to classic yoghurt which showed a zone of inhibition with a diameter of 12.1±0.2 mm.
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| first_indexed | 2024-03-09T02:35:07Z |
| format | Article |
| id | doaj.art-104eee14203e497a8e46cc81cdbcfb42 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-03-09T02:35:07Z |
| publishDate | 2023-03-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-104eee14203e497a8e46cc81cdbcfb422023-12-06T08:51:56ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822023-03-01XXX1140153https://doi.org/10.52326/jes.utm.2023.30(1).12REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREECUȘMENCO, Tatiana0https://orcid.org/0000-0001-6628-0752SANDULACHI, Elisaveta1https://orcid.org/0000-0003-3017-9008BULGARU, Viorica2https://orcid.org/0000-0002-1921-2009MACARI, Artur3https://orcid.org/0000-0003-4163-3771NETREBA, Natalia4https://orcid.org/0000-0003-4200-1303SANDU, Iuliana5https://orcid.org/0000-0003-1266-3154DIANU, Irina6https://orcid.org/0000-0001-8632-8987Technical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of Moldova Technical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of Moldova The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Bacillus cereus in yoghurt made from a mixture of cow's and goat's milk. During the fermentation process (360 min.), changes in water activity, pH, moisture content, bacterial growth curve were monitored. The results showed a decrease in water activity, pH, and moisture content. Adding aronia puree to yoghurt yielded the most significant results for water activity modification (0.971-0.868), pH (5.31- 4.28), moisture content (85.12-81.55 %), and optical density (0.19-0.34). Also, the investigation of the kinetics of the Bacillus cereusgrows indicated that the stationary phase was reached at 360 minutes, resulting in a total population of 5.5·1013 c.f .u./g. Microscopic examination revealed Gram-positive strains of lactic acid bacteria, arranged in chains of varying lengths, in an amount of 139·102 c.f.u./g. Antimicrobial activity showed a zone of inhibition with a diameter of 18.5±0.1 mm in aronia yoghurt, a zone of inhibition with a diameter of 16.2±0.2 mm in raspberry yoghurt and a zone of inhibition with a diameter of 15.2±0.1 mm in strawberry yoghurt compared to classic yoghurt which showed a zone of inhibition with a diameter of 12.1±0.2 mm. https://press.utm.md/index.php/jes/article/view/2023-30-1-12/12-pdflactic acid bacteriaqualityfermentationspoilageinhibition |
| spellingShingle | CUȘMENCO, Tatiana SANDULACHI, Elisaveta BULGARU, Viorica MACARI, Artur NETREBA, Natalia SANDU, Iuliana DIANU, Irina REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE Journal of Engineering Science (Chişinău) lactic acid bacteria quality fermentation spoilage inhibition |
| title | REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE |
| title_full | REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE |
| title_fullStr | REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE |
| title_full_unstemmed | REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE |
| title_short | REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE |
| title_sort | reducing the risk of spoilage caused by bacillus cereus in cow s and goat s milk yogurt with berries puree |
| topic | lactic acid bacteria quality fermentation spoilage inhibition |
| url | https://press.utm.md/index.php/jes/article/view/2023-30-1-12/12-pdf |
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