Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-28T22:38:06.525Z Has data issue: false hasContentIssue false
  • English
  • Français

Acceleration of yoghurt fermentation time by yeast extract and partial characterisation of the active components

Published online by Cambridge University Press:  29 October 2014

Esti-Andrine Smith ,
Jacobus Myburgh ,
Gernot Osthoff  and
Maryna de Wit
Esti-Andrine Smith
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
Jacobus Myburgh*
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
Gernot Osthoff
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
Maryna de Wit
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Water soluble autolysate of yeast, usually utilised for microbial growth support, was used as additive in yoghurt fermentation. The yeast extract (YE) resulted in a decrease of fermentation time by 21% to reach a pH of 4·6. However, the YE resulted in unacceptable flavour and taste. By size exclusion chromatography, a fraction of the YE was obtained that could account for the observed 21% decrease in fermentation time. The fraction contained molecules of low molecular weight, consisting of minerals, free amino acids and peptides. The acceleration of the yoghurt fermentation was ascribed to the short peptides in the fraction. It is proposed that the application of this extract in industrial yoghurt manufacture would result in savings for both the industry and the consumer.

Keywords

Peptidesyoghurt accelerationyeast extract
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 4 , November 2014 , pp. 417 - 423
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Amrane, A & Prigent, Y 1998 Influence of YE concentration on batch cultures of Lactobacillus helveticus: growth and production coupling. World Journal of Microbiology and Biotechnology 14 529–534 Google Scholar
Arkbage, K 2003. Vitamin B12, Folate and Folate-binding Proteins in Dairy Products. Doctoral Thesis. Swedish University of Agricultural Sciences: Sweden Google Scholar
Barrette, J, Champagne, CP & Goulet, J 2001 Growth-promoting properties of YEs produced at different pH values, with different autolysis promoters and bacterial populations. Journal of Chemical Technology and Biotechnology 76 203–209 Google Scholar
Chae, HJ, Joo, H & In, M 2001 Utilization of brewer's yeast cells for the production of food-grade YE Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresource Technology 76 253–258 Google Scholar
Champagne, C, Gaudreau, H & Conway, J 2003 Effect of the production or use of mixtures of bakers’ or brewers' YEs on their ability to promote growth of lactobacilli and pediococci. Electronic Journal of Biotechnology 6 185–197 Google Scholar
de Lima, CJB, Coelho, LF & Contiero, J 2010 The use of response surface methodology in optimization of lactic acid production: Focus on medium supplementation, temperature and pH control. Food Technology and Biotechnology 48 175–181 Google Scholar
du Preez, JC & van der Walt, JP 1983 Fermentation of D-xylose to ethanol by a strain of Candida shehatae . Biotechnology Letters 5 357–362 Google Scholar
Elli, M, Zink, R, Reniero, R & Morelli, L 1999 Growth requirements of Lactobacillus johnsonii in skim and UHT milk. International Dairy Journal 9 507–513 Google Scholar
Folkertsma, B & Fox, PF 1992 Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research 59 217–224 Google Scholar
Ghaly, AE, Tango, MSA & Adams, MA 2003 Enhanced lactic acid production from cheese whey with nutrient supplement addition. Agricultural Engineering International: the CIGR Journal of Scientific Research and Development 5 1–20 Google Scholar
Iyer, R, Tomar, SK, Maheswari, T & Singh, R 2010 Streptococcus thermophilus strains: Multifunctional lactic acid bacteria. International Dairy Journal 20 133–141 Google Scholar
Letort, C & Juillard, V 2001 Development of a minimal chemically-defined medium for the exponential growth of Streptococcus thermophilus . Journal of Applied Microbiology 96 1023–1029 Google Scholar
Robinson, RK 2001 Dairy Microbiology Handbook, pp. 1–38 New York: Wiley Interscience Google Scholar
Shihata, A 2004 The proteolytic activity of yoghurt and probiotic bacteria for the improved viability of probiotic bacteria in fermented milk products. Doctoral Thesis. Australia: Victoria University Google Scholar
Smith, JS, Hillier, AJ & Lees, GJ 1975 The nature of the stimulation of the growth of Streptococcus lactis by YE. Journal of Dairy Research 42 123–138 Google Scholar
Tamime, AY & Robinson, RK 1996 Background to manufacturing practice. In Yoghurt: Science and Technology, pp. 6–47 Cambridge, UK: Woodhead Publishing Google Scholar
Watanabe, M & Arai, S 1992 The plastein reaction: fundamentals and applications. In Biochemistry of Food Proteins, pp. 271–305 (Ed. Hudson, BJF). Bath, UK: Springer Google Scholar
Yoo, SM 2009 Fractionation of non-animal protein hydrolysates for use in CHO (Chinese Hamster Ovary) cell media. Masters Thesis. Canada: University of Waterloo Google Scholar