Storage stability of fermented milk with probiotic monoculture and transglutaminase
The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201905-0005_storage-stability-of-fermented-milk-with-probiotic-monoculture-and-transglutaminase.php |
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| author | Izabela Dmytrów Anna Mituniewicz-Małek Małgorzata Ziarno Jerzy Balejko |
| author_facet | Izabela Dmytrów Anna Mituniewicz-Małek Małgorzata Ziarno Jerzy Balejko |
| author_sort | Izabela Dmytrów |
| collection | DOAJ |
| description | The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk. |
| first_indexed | 2024-04-10T08:31:55Z |
| format | Article |
| id | doaj.art-bc8bb49b21f344d6ad9e642059f5d409 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:55Z |
| publishDate | 2019-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-bc8bb49b21f344d6ad9e642059f5d4092023-02-23T03:28:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-10-0137533233710.17221/22/2019-CJFScjf-201905-0005Storage stability of fermented milk with probiotic monoculture and transglutaminaseIzabela Dmytrów0Anna Mituniewicz-Małek1Małgorzata Ziarno2Jerzy Balejko3Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, PolandDepartment of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, PolandDepartment of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Division of Milk Biotechnology, Warsaw University of Life Sciences, PolandDepartment of Food Process Engineering, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, PolandThe effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.https://cjfs.agriculturejournals.cz/artkey/cjf-201905-0005_storage-stability-of-fermented-milk-with-probiotic-monoculture-and-transglutaminase.phpacidityenzymefermentationhardnessviscosity |
| spellingShingle | Izabela Dmytrów Anna Mituniewicz-Małek Małgorzata Ziarno Jerzy Balejko Storage stability of fermented milk with probiotic monoculture and transglutaminase Czech Journal of Food Sciences acidity enzyme fermentation hardness viscosity |
| title | Storage stability of fermented milk with probiotic monoculture and transglutaminase |
| title_full | Storage stability of fermented milk with probiotic monoculture and transglutaminase |
| title_fullStr | Storage stability of fermented milk with probiotic monoculture and transglutaminase |
| title_full_unstemmed | Storage stability of fermented milk with probiotic monoculture and transglutaminase |
| title_short | Storage stability of fermented milk with probiotic monoculture and transglutaminase |
| title_sort | storage stability of fermented milk with probiotic monoculture and transglutaminase |
| topic | acidity enzyme fermentation hardness viscosity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201905-0005_storage-stability-of-fermented-milk-with-probiotic-monoculture-and-transglutaminase.php |
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