Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation

dc.creatorBater, Caterina
dc.creatorSantos, Mauricio
dc.creatorGalmarini, Mara V
dc.creatorGómez-Zavaglia, Andrea
dc.creatorChirife, Jorge
dc.date2021-02-01T20:22:41Z
dc.date2021-02-01T20:22:41Z
dc.date2019-08
dc.date.accessioned2023-08-29T20:09:20Z
dc.date.available2023-08-29T20:09:20Z
dc.identifier1469-7629
dc.identifierhttp://sgc.anlis.gob.ar/handle/123456789/2295
dc.identifier10.1017/S0022029919000463
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8520627
dc.descriptionFil: Bater, Caterina. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias, Ciudad Autónoma de Buenos Aires; Argentina.
dc.descriptionFil: Santos, Mauricio. ANLIS Dr.C.G.Malbrán. Instituto Nacional de Enfermedades Infecciosas.
dc.descriptionFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias, Ciudad Autónoma de Buenos Aires; Argentina.
dc.descriptionFil: Gómez-Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina, Ciudad Autónoma de Buenos Aires; Argentina.
dc.descriptionFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias, Ciudad Autónoma de Buenos Aires; Argentina.
dc.descriptionA commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48-8.90 log cfu/g. The dried yogurt was stored: (i) at 38 °C and aw = 0.33; (ii) at 38 °C in hermetically sealed flasks (aw = 0.21/0.22); (iii) in a cyclic temperature chamber (10-20 °C) in hermetically sealed flasks (aw = 0.21/0.22). Whole milk was then fermented by adding an inoculum of spray-dried yogurt after storage under these different conditions. The kinetics of acidification showed the presence of a lag time which was strongly dependent on storage conditions. The data was fitted with a logistic type equation from which the lag time was calculated. To evaluate structural differences among samples, Fourier Transform Infrared spectra (FTIR) were recorded. Partial Least Squares (PLS) models enabled a good correlation between lag time of fermentation and FTIR spectra. The lag time for yogurt powder stored at aw about 0.21/0.22 and cyclic temperature 10-20 °C remained approximately constant over the 12 weeks of storage, while all the other conditions resulted in a dramatic increase. The addition of trehalose had a small influence on lag time and, therefore, as a protectant of lactobacilli.
dc.languageen
dc.relationJournal of dairy research
dc.rightsnone
dc.subjectAcidificación
dc.subjectEspectroscopía Infrarroja por Transformada de Fourier
dc.subjectSíndrome Jet Lag
dc.subjectYogur
dc.titleInfluence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation
dc.typeArtículo


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