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Article Dans Une Revue Journal of Food Engineering Année : 2021

Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment

Résumé

Four lactic acid bacteria (LAB) strains were cultured in reconstituted skim milk with different solids contents to compare the thermotolerance of resulting cultures. As milk concentration was increased from 5 to 30 wt%, the population of non-lactose-fermenting strains increased by around 1 log at stationary growth phase. High solids milk maintained relative stable pH (ΔpH<0.5) when fermented with a lactose-fermenting strain, compared to a drastic pH drop by 1.35 in low solids milk. All four strains cultured in 20 or 30 wt% milk demonstrated significant improvements in cell survival (remaining viability > 108 CFU/mL) and growth capability after heat treatment at 65 ◦C for 10 min, indicating a general thermoprotective effect irrespective of metabolic pathways. Besides cellular response to high osmolality during bacterial growth, we proposed that the increased concentration of protective dairy components and the increased viscosity and thermal resistance of culture medium also contributed to the excellent thermotolerance.
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Dates et versions

hal-03099223 , version 1 (06-01-2021)

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Paternité - Pas d'utilisation commerciale - Pas de modification

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Xiangshu Suo, Song Huang, Juan Wang, Nan Fu, Romain Jeantet, et al.. Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment. Journal of Food Engineering, 2021, 294, pp.110396. ⟨10.1016/j.jfoodeng.2020.110396⟩. ⟨hal-03099223⟩
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