Data/hora: 09/06/2024 06:42:04

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus	
Autores: 	Zacarchenco,Patrícia Blumer; Massaguer-Roig,Salvador.	
Data: 	2006-09-01	
Ano: 	2006	
Palavras-chave: 	Bifidobacterium; Lactobacillus acidophilus; Fermented milk; Sensory properties.	
Resumo: 	Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P&lt;0.05) perceived as the storage time increased. Favourite combinations contained, initially, Bif. longum and L. acidophilus (10(8) and 10(7) cfu/mL, respectively) and Bif. longum only (10(8) cfu/mL). These combinations did not differ significantly among them and neither from the standard fermented milk. The lowest sensory scores and highest titratable acidity values were obtained for fermented milk added of L. acidophilus (10(8) cfu/mL initial concentration). During the 21 days of storage at 4ºC the viable cell counts of: Str. thermophilus did not change. Bif. longum viable cells counts kept constant or reduced 1 logarithmic cycle and L. acidophilus reduced 1 or 2 logarithmic cycle. We did not observe inhibition of over-acidification caused by the presence of bifidobacteria or L. acidophilus.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300025	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822006000300025	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.37 n.3 2006	
Fonte: 	info:eu-repo/semantics/openAccess