Degradation of Aspartame in Yogurt Related to Microbial Growth

Autor:	T. M. Krieger, W.H. Shazer, S. S. Newberg, S. E. Keller
Rok vydání:	1991
Předmět:	Streptococcus thermophilus biology Aspartame Chemistry food and beverages Lactobacillaceae Bacterial growth biology.organism_classification Streptococcaceae chemistry.chemical_compound Lactobacillus Fermentation Food science Bacteria Food Science
Zdroj:	Journal of Food Science. 56:21-23
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1991.tb07965.x
Popis:	Three commercial yogurt cultures and strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated therefrom were evaluated for their effect on aspartame degradation during and after fermentation. The rate of aspartame loss was related to growth of the organisms. Differences in losses due to strain type did not appear signficiant. Aspartame degradation rates were correlated to metabolic rate of the culture. As the rate decreased, loss of aspartame decreased. As a result, less than 10% aspartame was degraded during 6 wk refrigerated storage. Results indicate aspartame should remain stable in yogurt, provided it is added after fermentation.
Databáze:	OpenAIRE
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