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Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula

Published online by Cambridge University Press:  08 November 2016

Susana Vargas Muñoz ,
Francisco Quintanilla Guerrero ,
Maykel González Torres ,
Ma del Pilar Carreón Castro  and
Rogelio Rodríguez Talavera
Susana Vargas Muñoz
Affiliation:
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
Francisco Quintanilla Guerrero
Affiliation:
Universidad Central de Querétaro, Avenida 5 de Febrero No 1602, Col San Pablo, Santiago de Querétaro, Querétaro, 76320, México
Maykel González Torres*
Affiliation:
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 Castro
Affiliation:
Departamento de Química de Radiaciones y Radioquímica, Instituto de Ciencias Nucleares, Universidad Nacional Autónoma de México, Ciudad de México, 04510, México
Rogelio Rodríguez Talavera
Affiliation:
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
*
*For correspondence; e-mail: [email protected]
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Abstract

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.

Keywords

YogurtLc1 probioticaggregation kineticslactic acid bacteria
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 1 , February 2017 , pp. 102 - 108
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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