| Autor: |
Aktas B; Department of Food Science, University of Wisconsin, Madison, WI, USA., Budinich M; Department of Food Science, University of Wisconsin, Madison, WI, USA., Hoza L; Department of Food Science, University of Wisconsin, Madison, WI, USA., Rankin SA; Department of Food Science, University of Wisconsin, Madison, WI, USA., Broadbent JR; Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT, USA., Steele JL; Department of Food Science, University of Wisconsin, Madison, WI, USA. |
| Abstrakt: |
Lacticaseibacillus casei are commonly utilized as probiotic in a wide-range of fermented and unfermented dairy products. The stability of probiotics in fermented dairy products during shelf-life is of concern due to low pH and high level of organic acids. The objective of this study is to evaluate L. casei for their ability to survive in a model yogurt and fluid milk; additionally, their impact on the pH, organic acids, and sensory attributes of these products was examined. The strain-to-strain differences in cell densities in yogurt and milk inoculated at a therapeutic level at the end of shelf-life were 1.2 and 1.4 log CFU/mL, respectively. Five of the strains examined increased the pH of the yogurt, while two strains were observed to reduce the pH. In milk, one strain raised the pH, while eleven strains reduced the pH. The levels of lactate, acetate, and formate in both the yogurt and milk were altered in a strain-specific manner. The results suggested that the metabolism by these strains differed significantly during the shelf-life. Careful strain selection is required to identify probiotic L. casei strains that will survive through shelf-life in either yogurt or fluid milk and not impact product quality. |
