Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk

Autor:	Martin R. Adams, V. S. Jayamanne
Rok vydání:	2009
Předmět:	Bifidobacterium longum biology Food storage Food preservation Actinomycetaceae Factorial experiment biology.organism_classification Industrial and Manufacturing Engineering Bifidobacterium animalis Biochemistry Fermentation Food science Bacteria Food Science
Zdroj:	International Journal of Food Science & Technology. 44:1131-1138
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.2009.01931.x
Popis:	The effects of storage temperature, pH and E h on the survival of Bifidobacterium longum and Bifidobacterium animalis ssp. lactis were modelled in a 3 x 4 x 3 factorial design using three storage temperatures (4, 8, 12 °C), four pH (4.0, 4.25, 4.5, 4.75) and three E h (0, 200, 400 mV) values. Bifidobacterium animalis ssp. lactis showed significantly better survival than B. longum (P < 0.0001) in fermented milk under normal environmental conditions. Bifidobacterium longum was more susceptible to acidity and survival was log-linear at low pH values whereas at higher pH pronounced shouldering and tailing effects were apparent. Both individual environmental conditions (T, pH, E h ) and interactions between E h and pH affected survival and death was always more rapid in B. longum. Bifidobacterium animalis ssp. lactis generally showed a simple log-linear reduction over time. Temperature, pH and E h could be manipulated to enhance survival but E h reduction appears to be the best way to enhance survival without adversely affecting other properties.
Databáze:	OpenAIRE
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