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Date
2008
Metadata
Show full item recordAlternative Title
Evaluation of the lactic fermentation in a dietary yogurtAbstract
Se evaluó la cinética de fermentación ácido láctica desarrollada por los cultivos probióticos Bifigur y Bioyogur, en una leche descremada, con adición indistinta de fibras dietéticas solubles (inulina) e insolubles (salvado de trigo). Las evaluaciones se realizaron tomando muestras de la leche recién inoculada y cada 0,5 h hasta la coagulación para expresar gráficamente los valores medios de acidez y pH contra el tiempo. A las 24 h se determinó la viabilidad de los microorganismos inoculados. Las curvas de fermentación presentaron un comportamiento típico, con mayor cinética en la variante con salvado de trigo inoculada con cultivo de Bioyogur, con respecto a la que utilizó inulina y cultivo de Bifigur. La inulina mostró a su vez propiedades estimuladoras para la fermentación con respecto a una variante paralela con el mismo cultivo y sin dicha fuente de fibras. La viabilidad de los microorganismos del cultivo de Bioyogur alcanzó conteos por encima a 107 UFC/mL y llegó hasta 109 UFC/mL para el Bifigur.The kinetics of the lactic acid fermentation developed by the probiótics starters Bifigur and Bioyogur in a skimmed milk, with added indistinctly of soluble dietary fibers (inulin) and insoluble (wheat bran) was evaluated. The evaluates were realizated take samples of the recently inoculated milk and every 0,5 h to the coagulation, to obtain the acidity and pH mean values presented graphically against the time. At 24 h was determined the viability of the probiótics microorganisms inoculated. The fermentations curves presented a typical behavior, with higher fermentation kinetics in the variant with wheat bran inoculated with cultivation of Bioyogur with regard to which used inulina and cultivation of Bifigur. The inulin showed, in turn, stimulative properties for the fermentation process with regard to a parallel variant with the same cultivation and without this source of fibers. The viability of the microorganisms of Bioyogur’s cultivation reached counts of 107 UFC/mL, and reached up to 109 UFC/mL for the Bifigur.
Journal
Ciencia y Tecnologia de los AlimentosVolume
18Issue/Article Nr
1Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/