首页    期刊浏览 2024年11月27日 星期三
登录注册

文章基本信息

  • 标题:Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir
  • 本地全文:下载
  • 作者:Montanuci, Flávia Daiana ; Pimentel, Tatiana Colombo ; Garcia, Sandra
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2012
  • 卷号:32
  • 期号:4
  • 页码:580-865
  • DOI:10.1590/S0101-20612012005000119
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

  • 关键词:leite fermentado;substituto de gordura;estabilidade à estocagem
  • 其他关键词:fermented milk;fat replacer;storage stability
国家哲学社会科学文献中心版权所有