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Advisor(s)
Abstract(s)
Aims: This work was undertaken to study the feasibility and the characteristics
of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium
animalis and Lactobacillus acidophilus under controlled conditions,
and to determine their survival in the fermented milk during refrigerated storage.
Methods and Results: Goat milk was inoculated with Lact. acidophilus and Bif.
animalis mixed starter, fermented in a glass bioreactor with controlled temperature
(37 C) and anaerobiosis, and monitored for growth and acidification.
The fermented milk was then stored for 10 days under refrigeration, and monitored
daily for starter microflora survival and pH changes. Lact. acidophilus
viable counts reached a maximum of 7Æ1 · 108 colony-forming units
(CFU) ml)1, and Bif. animalis a maximum of 6Æ3 · 107 CFU ml)1 by 20 h of
fermentation. During refrigerated storage, both strains exhibited a good survival,
with viable numbers remaining essentially constant throughout the experiment,
whereas the pH of the fermented milk dropped slightly.
Conclusions: Mixed cultures of Bif. animalis and Lact. acidophilus may be used
to produce fermented goat milk with high counts of both probiotic strains.
Significance and Impact of the Study: Goat milk fermented with Bif. animalis
and Lact. acidophilus can be manufactured as an alternative probiotic dairy
product.
Description
Keywords
Bifidobacterium Bioreactor Goat milk Lactobacillus Probiotics Survival
Citation
"Letters in Applied Microbiology" . ISSN 0266-8254. 42 (2006) 595–599
Publisher
The Society for Applied Microbiology