title: Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid.
abstract: In this study, the survival of the functional yeast Kluyveromyces marxianus B0399 in an industrially produced fermented milk was evaluated. In particular, the yeast viability was assessed throughout the entire shelf-life of the product (30 d) to ensure the presence of the effective yeast dose (20 million viable cells for each serving of 125 g) while avoiding, by sorbic acid addition, yeast growth, which could affect product quality and stability. To find the best combination of yeast and sorbic acid concentration, 13 different combinations were tested, and then 2 of them were chosen for industrial production. In production at lower concentrations (30 million viable cells, 150 mg/kg of sorbic acid) the effective dose was maintained only at 4 and 6°C, whereas at higher dosages (70 million viable cells, 250 mg/kg of sorbic acid) the effect of temperature was less evident. In all the trials, the concentration of sorbic acid was not affected by microbial metabolism and remained stable throughout the entire shelf-life.
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521. Electronic address: chiara.montanari8@unibo.it.
authors.forename: G
authors.initials: G
authors.lastname: Tabanelli
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
authors.forename: V
authors.initials: V
authors.lastname: Verardo
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
authors.forename: F
authors.initials: F
authors.lastname: Pasini
authors.affiliation: COOP Italia, via del Lavoro 6/8, Casalecchio di Reno (BO), Italy, 40033.
authors.forename: P
authors.initials: P
authors.lastname: Cavina
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
authors.forename: R
authors.initials: R
authors.lastname: Lanciotti
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
authors.forename: M F
authors.initials: MF
authors.lastname: Caboni
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
authors.forename: F
authors.initials: F
authors.lastname: Gardini
authors.affiliation: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
authors.forename: C
authors.initials: C
authors.lastname: Montanari
mesh_terms: D015169:Colony Count, Microbial; D043302:Cultured Milk Products / Q000187:drug effects / Q000382:microbiology*; D004305:Dose-Response Relationship, Drug; D005503:Food Additives / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007716:Kluyveromyces / Q000187:drug effects* / Q000254:growth & development; D008826:Microbial Sensitivity Tests; D050296:Microbial Viability / Q000187:drug effects; D012680:Sensitivity and Specificity; D013011:Sorbic Acid / Q000494:pharmacology*
chemical_list: D005503:Food Additives; D013011:Sorbic Acid
keywords: Kluyveromyces marxianus; fermented milk; functional yeast; sorbic acid