Bifidobacterium lactis HN019: survival acid production and impact on sensory acceptance of fermented milk

Oliveira L. G. S., . and Macedo Jr F., . and Miglioranza L. H. S., . and Spinosa W. A., . and Henrique-Bana F. C., . and Costa G. N., . and Takihara A. M., . Bifidobacterium lactis HN019: survival acid production and impact on sensory acceptance of fermented milk. pp. 695-703. ISSN 2231-7546

Bifidobacterium lactis HN019 was monitored for its viability and acid production during milk fermentation and cold storage. Milk was fermented for 72 h at 37C and the shelf life of the resulting probiotic milk was evaluated at 4C for 30 d. Additionally lactic and acetic acids and lactose contents during the fermentation were measured by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq H NMR) and the sensorial acceptance of the fermented milk was evaluated by 80 panellists. The pH of the milk fermented by B. lactis HN019 reduced from 6.36 to 3.97 after 72 h incubation. The viability of the evaluated strain was maintained above 9.21 up to a decrease to 8.85 log CFU/mL after 48 h fermentation. With respect to metabolism isq H NMR revealed that the acetic and lactic acid contents increased from 0.47 0.06 g/L to 16.36 1.86 g/L and 2.59 0.10 g/L to 9.40 0.18 g/L respectively indicating high production of acetic acid by HN019 during the 72 h fermentation. On the other hand lactose content decreased throughout the fermentation period. In fact strain HN019 showed a high content of acetate throughout fermentation; however exhibited the stability required in fermented milks with high viable cell counts and low activity of post-acidification during the shelf life. In sensory evaluation the panellists preferred the probiotic milk fermented for 8 h because after 72 h the acetic flavour was already perceptible.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(36).p...

Abstract

Bifidobacterium lactis HN019 was monitored for its viability and acid production during milk fermentation and cold storage. Milk was fermented for 72 h at 37C and the shelf life of the resulting probiotic milk was evaluated at 4C for 30 d. Additionally lactic and acetic acids and lactose contents during the fermentation were measured by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq H NMR) and the sensorial acceptance of the fermented milk was evaluated by 80 panellists. The pH of the milk fermented by B. lactis HN019 reduced from 6.36 to 3.97 after 72 h incubation. The viability of the evaluated strain was maintained above 9.21 up to a decrease to 8.85 log CFU/mL after 48 h fermentation. With respect to metabolism isq H NMR revealed that the acetic and lactic acid contents increased from 0.47 0.06 g/L to 16.36 1.86 g/L and 2.59 0.10 g/L to 9.40 0.18 g/L respectively indicating high production of acetic acid by HN019 during the 72 h fermentation. On the other hand lactose content decreased throughout the fermentation period. In fact strain HN019 showed a high content of acetate throughout fermentation; however exhibited the stability required in fermented milks with high viable cell counts and low activity of post-acidification during the shelf life. In sensory evaluation the panellists preferred the probiotic milk fermented for 8 h because after 72 h the acetic flavour was already perceptible.

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Item Type:	Article
AGROVOC Term:	Milk
AGROVOC Term:	Fermented milk
AGROVOC Term:	Cultured milk
AGROVOC Term:	Probiotics
AGROVOC Term:	Fermentation
AGROVOC Term:	Cold storage
AGROVOC Term:	Bifidobacterium
AGROVOC Term:	NMR spectroscopy
AGROVOC Term:	Lactic acid
AGROVOC Term:	Acetic acid
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8095

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