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Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir

Published online by Cambridge University Press:  18 October 2011

Emiliano Kakisu ,
Aurora Irigoyen ,
Paloma Torre ,
Graciela L De Antoni  and
Analía G Abraham
Emiliano Kakisu*
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CCT CONICET), calle 47 y 116 (1900), La Plata, Argentina Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Aurora Irigoyen
Affiliation:
Departamento de Ciencias del Medio Natural, Area de Nutrición y Bromatología, Universidad Pública de Navarra, Campus de Arrosadía s/n, 31006 Pamplona, Spain
Paloma Torre
Affiliation:
Departamento de Ciencias del Medio Natural, Area de Nutrición y Bromatología, Universidad Pública de Navarra, Campus de Arrosadía s/n, 31006 Pamplona, Spain
Graciela L De Antoni
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CCT CONICET), calle 47 y 116 (1900), La Plata, Argentina Cátedra de Microbiología, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina, calle 47 y 115 (1900), La Plata, Argentina Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-PBA), Argentina
Analía G Abraham
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CCT CONICET), calle 47 y 116 (1900), La Plata, Argentina Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina Area Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, calle 47 y 115 (1900), La Plata, Argentina
*
*For correspondence; e-mail: [email protected]
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Abstract

A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.

Keywords

Fermented milkkefirprobioticsensory analysisLactobacillus plantarum
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 4 , November 2011 , pp. 456 - 463
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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