Effect of high pressure on some properties of lactic acid bacteria present in kefir.
The aim of the work was to determine the effect of pressurization under 700 and 1000 MPa on the following: biochemical and antibacterial activity of individual strains of streptococci and lactobacilli, isolated from kefir inoculum, and of kefir microflora. After pressurization under 1000 MPa, the studied microorganisms lost their ability to inhibit the growth of the test strains, preserving the aroma-producing ability at the same time. The pressure of 1000 MPa caused also the changes in conformation of lactic acid, produced by the bacteria in skim milk culture. The changes in metabolism of the isolated bacteria, as being the result of pressurization under 700 MPa were dependent on the strain of microorganisms.
Jankowska
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A
Institute of Food Biotechnology, University of Warmia and Mazury, Olsztyn, Poland.
Krasowska
M
M
Reps
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Proszek
A
A
D043302:Cultured Milk Products / Q000382:microbiology* / Q000592:standards; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000254:growth & development*; D017045:Lactococcus / Q000254:growth & development*; D009812:Odorants / Q000032:analysis; D010313:Partial Pressure; D013045:Species Specificity
D019344:Lactic Acid