Yoghurt from short supply chain: preliminary study of microbiological and physicochemical characteristics during shelf life
| Autor: | Daniela Patriarca, Gilberto Giangolini, Carmela Tripaldi, Virginia Carfora, Nicla Marri, Simonetta Amatiste, G. Giacinti, Carlo Boselli |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Streptococcus thermophilus
lcsh:TP368-456 Microorganism Yoghurt Short supply chain Goat Cow Lactic acid bacteria food and beverages Biology Shelf life biology.organism_classification Lactic acid chemistry.chemical_compound lcsh:Food processing and manufacture Lazio region chemistry Lactobacillus Fermentation Food science Bacteria Food Science |
| Zdroj: | Italian Journal of Food Safety, Vol 2, Iss 1, Pp e6-e6 (2013) Italian Journal of Food Safety, Vol 1, Iss 1, Pp e6-e6 (2013) |
| ISSN: | 2239-7132 |
| Popis: | Yoghurt is one of very popular flavorful and healthful dairy product obtained by fermentation of lactic acid bacteria including Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus. Its production and consumption is growing continuously due to its therapeutic properties beside its high nutritive value. Thirty samples of yoghurt from short supply chain produced in 2 factory localized in Lazio region were analyzed with the aim of determining how certain microbiological and physicochemical characteristics change during their shelf life. Different types of yoghurt were studied: plain (12), fruit (14) and cereal yoghurt (4) produced with cow (8) and goat milk (22).The obtained results show: no presence of Enterobacteria, occasional presence of moulds and a considerable presence of yeasts. On the other hand, all the products analyzed have shown an almost constant amount of lactic acid bacteria during their shelf life. Lactic acid bacteria were identified by a biochemical and polymerase chain reaction assay. The presence of undesired microorganisms like yeasts was found. However, the quality of products was satisfying for the concentration of lactic acid bacteria detected in their shelf life. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|