About: Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks

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About: Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/133167.pdf
Description	The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 +- 0.5 h, respectively. The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated, Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidohilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of D(-)-lactic acid. The inoculum of bifidobacterie had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of D(-)-lactic acid to L(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 +- 0.5 h, respectively. (en)
Title	Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks (en)
skos:prefLabel	Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks (en)
skos:notation	RIV/26722861:_____/14:#NE32!RIV15-MZE-26722861
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI101B090)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Pešek, Erik Drbohlav, Jan Lisová, Ivana Němečková, Irena Mošnová, Romana Hanušová, Jana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav mlékárenský s.r.o.
http://linked.open...dnocenehoVysledku	21372
http://linked.open...ai/riv/idVysledku	RIV/26722861:_____/14:#NE32
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	lactic acid bacteria; ABT fermented milk; L(+)-lactic acid; D(-)-lactic acid (en)
http://linked.open.../riv/klicoveSlovo	ABT fermented milk D(-)-lactic acid L(+)-lactic acid lactic acid bacteria
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[6EFA2AA02DA2]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Drbohlav, Jan Němečková, Irena Lisová, Ivana Mošnová, Romana Chramostová, Jana Pešek, Erik
issn	1212-1800
number of pages	8 (xsd:int)

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