Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.
Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.
Departamento de Ingeniería Molecular de Materiales,Centro de Física Aplicada y Tecnología Avanzada,Universidad Nacional Autónoma de México,Boulevard Juriquilla 3001,Santiago de Querétaro,Querétaro, 76230,México.
Susana Vargas
SV
Muñoz
Universidad Central de Querétaro,Avenida 5 de Febrero No 1602,Col San Pablo,Santiago de Querétaro,Querétaro, 76320,México.
Francisco Quintanilla
FQ
Guerrero
Departamento de Química de Radiaciones y Radioquímica,Instituto de Ciencias Nucleares,Universidad Nacional Autónoma de México,Ciudad de México, 04510,México.
Maykel González
MG
Torres
Departamento de Química de Radiaciones y Radioquímica,Instituto de Ciencias Nucleares,Universidad Nacional Autónoma de México,Ciudad de México, 04510,México.
Ma Del Pilar Carreón
MD
Castro
Departamento de Ingeniería Molecular de Materiales,Centro de Física Aplicada y Tecnología Avanzada,Universidad Nacional Autónoma de México,Boulevard Juriquilla 3001,Santiago de Querétaro,Querétaro, 76230,México.
Rogelio Rodríguez
RR
Talavera
D000818:Animals; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D007700:Kinetics; D019344:Lactic Acid / Q000096:biosynthesis; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D048668:Lactobacillus delbrueckii / Q000378:metabolism; D000069999:Lactobacillus johnsonii / Q000378:metabolism; D008892:Milk / Q000382:microbiology*; D010755:Organophosphates / Q000378:metabolism; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis; D019936:Probiotics; D048249:Streptococcus thermophilus / Q000378:metabolism*; D015014:Yogurt / Q000382:microbiology
D010755:Organophosphates; D011135:Polysaccharides, Bacterial; D019344:Lactic Acid
Lc1 probiotic; Yogurt; aggregation kinetics; lactic acid bacteria