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Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation

Published online by Cambridge University Press:  22 July 2019

Caterina Bater ,
Mauricio Santos ,
Mara V. Galmarini ,
Andrea Gómez-Zavaglia  and
Jorge Chirife
Caterina Bater
Affiliation:
Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. A.M. de Justo 1600, CABA, Argentina
Mauricio Santos
Affiliation:
Clinical Bacteriology Service, Department of Bacteriology, National Institute for Infectious Diseases (ANLIS-INEI), CABA, Argentina
Mara V. Galmarini*
Affiliation:
Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. A.M. de Justo 1600, CABA, Argentina Member of CONICET, CABA, Argentina
Andrea Gómez-Zavaglia
Affiliation:
Member of CONICET, CABA, Argentina Center for Research and Development in Food Cryotechnology (CIDCA) CCT-CONICET, La Plata, 1900, Argentina
Jorge Chirife
Affiliation:
Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. A.M. de Justo 1600, CABA, Argentina
*
Author for correspondence: Mara V. Galmarini, Email: mgalmarini@gmail.com
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Abstract

A commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48–8.90 log cfu/g. The dried yogurt was stored: (i) at 38 °C and aw = 0.33; (ii) at 38 °C in hermetically sealed flasks (aw = 0.21/0.22); (iii) in a cyclic temperature chamber (10–20 °C) in hermetically sealed flasks (aw = 0.21/0.22). Whole milk was then fermented by adding an inoculum of spray-dried yogurt after storage under these different conditions. The kinetics of acidification showed the presence of a lag time which was strongly dependent on storage conditions. The data was fitted with a logistic type equation from which the lag time was calculated. To evaluate structural differences among samples, Fourier Transform Infrared spectra (FTIR) were recorded. Partial Least Squares (PLS) models enabled a good correlation between lag time of fermentation and FTIR spectra. The lag time for yogurt powder stored at aw about 0.21/0.22 and cyclic temperature 10–20 °C remained approximately constant over the 12 weeks of storage, while all the other conditions resulted in a dramatic increase. The addition of trehalose had a small influence on lag time and, therefore, as a protectant of lactobacilli.

Keywords

AcidificationFTIRlag timespray-dryingyogurt
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 3 , August 2019 , pp. 354 - 360
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

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