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Viability of bifidobacterium la ctis and lactobacill us acidophilus in milk: sodium chloride concentration and storage temperature

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dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorTeixeira, M. G. M.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-21T10:15:09Z
dc.date.available2011-10-21T10:15:09Z
dc.date.issued1998
dc.description.abstractThe growth and viability of Bifidobacterium lactis and Lactobacillus acidophilus per se and for both strains as a coculture were studied in reconstituted skim milk so as to assess their dependence upon temperature (5, I0 and 15C), NaCl concentration (0, 0.51 and 1.03 mol L-'), and storage time (0–8 weeks). Cultures of B. lads exhibited no signijkant loss of viability either with increasing NaCl concentration or increasing storage temperature within the ranges studied On the other hand, viability of L. acidophilus decreased with increasing temperature and increasing NaCl concentration under similar conditions. When cocultured with L. acidophilus, B. lactis was signiJicantly less tolerant to higher NaCl levels and higher temperatures than when in pure culture, although rial numbers were still above the threshold required for commercial application. Coculturing with B. lactis had no detrimental effect on viability of L. acidophilus. A mechanistic model, which considers the behavior of the pure and mixed microbial populations is described by specijic death rates which vary with temperature following Arrhenius relationships) and NaCl levels following simple inhibition kinetics) in the milk medium. Activation energies for the death rates of B. lactis and L. acidophilus were 14 kcal mot' and 9–15 kcal mol-I, respectively.por
dc.identifier.citationGOMES, A.M.P.; TEIXEIRA, M.G.M; MALCATA, F.X. - Viability of bifidobacterium la ctis and lactobacill us acidophilus in milk: sodium chloride concentration and storage temperature. Journal of Food Processing and Preservation. ISSN 0145-8892. Vol. 22 n.º 3 (1998),p. 221-240por
dc.identifier.urihttp://hdl.handle.net/10400.14/6620
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley-Blackwellpor
dc.titleViability of bifidobacterium la ctis and lactobacill us acidophilus in milk: sodium chloride concentration and storage temperaturepor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue[The definitive version is available at www3.interscience.wiley.compor
person.familyNameGomes
person.familyNameMalcata
person.givenNameAna Maria
person.givenNameFrancisco
person.identifier162628
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoveryc18c2fb1-f3dc-4274-a646-23d456432798

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