Artículos de revistas
Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Of Probiotic Microorganisms, Production Of Organic Acid And Aroma Compounds
Registration in:
Journal Of Dairy Science. , v. 95, n. 5, p. 2261 - 2269, 2012.
220302
10.3168/jds.2011-4582
2-s2.0-84860243234
Author
Cruz A.G.
Castro W.F.
Faria J.A.F.
Lollo P.C.B.
Amaya-Farfan J.
Freitas M.Q.
Rodrigues D.
Oliveira C.A.F.
Godoy H.T.
Institutions
Abstract
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000. mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30. d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000. mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated. © 2012 American Dairy Science Association. 95 5 2261 2269 Ahn, J.B., Hwang, H.-J., Park, J.-H., Physiology response of oxygen-tolerant anaerobic Bifidobacterium longum under oxygen (2001) J. Microbiol. Biotechnol., 11, pp. 443-451 Albenzio, M., Santillo, A., Caroprese, M., Marino, R., Trani, A., Faccia, M., Biochemical patterns in ovine cheese: Influence of probiotic strains (2010) J. 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