Please use this identifier to cite or link to this item:
http://sgc.anlis.gob.ar/handle/123456789/2295
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bater, Caterina | es |
dc.contributor.author | Santos, Mauricio | es |
dc.contributor.author | Galmarini, Mara V | es |
dc.contributor.author | Gómez-Zavaglia, Andrea | es |
dc.contributor.author | Chirife, Jorge | es |
dc.date.accessioned | 2021-02-01T20:22:41Z | - |
dc.date.available | 2021-02-01T20:22:41Z | - |
dc.date.issued | 2019-08 | - |
dc.identifier.issn | 1469-7629 | - |
dc.identifier.uri | http://sgc.anlis.gob.ar/handle/123456789/2295 | - |
dc.description | Fil: Bater, Caterina. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias, Ciudad Autónoma de Buenos Aires; Argentina. | es |
dc.description | Fil: Santos, Mauricio. ANLIS Dr.C.G.Malbrán. Instituto Nacional de Enfermedades Infecciosas. | es |
dc.description | Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias, Ciudad Autónoma de Buenos Aires; Argentina. | es |
dc.description | Fil: Gómez-Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina, Ciudad Autónoma de Buenos Aires; Argentina. | es |
dc.description | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias, Ciudad Autónoma de Buenos Aires; Argentina. | es |
dc.description.abstract | A commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48-8.90 log cfu/g. The dried yogurt was stored: (i) at 38 °C and aw = 0.33; (ii) at 38 °C in hermetically sealed flasks (aw = 0.21/0.22); (iii) in a cyclic temperature chamber (10-20 °C) in hermetically sealed flasks (aw = 0.21/0.22). Whole milk was then fermented by adding an inoculum of spray-dried yogurt after storage under these different conditions. The kinetics of acidification showed the presence of a lag time which was strongly dependent on storage conditions. The data was fitted with a logistic type equation from which the lag time was calculated. To evaluate structural differences among samples, Fourier Transform Infrared spectra (FTIR) were recorded. Partial Least Squares (PLS) models enabled a good correlation between lag time of fermentation and FTIR spectra. The lag time for yogurt powder stored at aw about 0.21/0.22 and cyclic temperature 10-20 °C remained approximately constant over the 12 weeks of storage, while all the other conditions resulted in a dramatic increase. The addition of trehalose had a small influence on lag time and, therefore, as a protectant of lactobacilli. | es |
dc.language.iso | en | es |
dc.relation.ispartof | Journal of dairy research | es |
dc.subject | Acidificación | es |
dc.subject | Espectroscopía Infrarroja por Transformada de Fourier | es |
dc.subject | Síndrome Jet Lag | es |
dc.subject | Yogur | es |
dc.title | Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1017/S0022029919000463 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairetype | Artículo | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
Appears in Collections: | Publicaciones INEI |
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