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Effect of oxygen on batch yogurt cultures
Authors:Beshkova  D.M.  Simova  E.D.  Frengova  G.I.  Simov  Zh.I.  Spasov  Z.N.
Affiliation:(1) Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 4002 Plovdiv, 26 Maritza Blvd, Bulgaria;(2) Higher Institute of Food and Flavour Industries, 26 Maritza Blvd, 4002 Plovdiv, Bulgaria;(3) ELBY Center of Research Development and Production, 44-A Lagera Blvd, 1612 Sofia, Bulgaria
Abstract:A yogurt culture (Streptococcus thermophilus 15HA + Lactobacillus delbrueckii subsp. bulgaricus 2-11) was studied in conditions of aerobic batch fermentation (10–40% dissolved oxygen in milk). The growth and acidification of S. thermophilus 15HA were stimulated at 20% oxygen concentration and the lactic acid process in a mixed culture was shortened by 1 h (2.5 h for the aerobic culture and 3.5 h for the anaerobic mixed culture). Streptococcus thermophilus 15HA oxygen tolerance was significantly impaired at oxygen concentrations in the milk above 30%. Though S. thermophilus 15HA was able to overcome to some extent the impact of high oxygen concentration (40%), the lactic acid produced was insufficient to coagulate the milk casein (4.0 g lactic acid l−1 in the mixed culture and 3.8 g lactic acid l−1 in the pure culture). A dramatic decrease in the viable cell count of L. delbrueckii subsp. bulgaricus 2-11 in the pure and mixed cultures was recorded at 30% dissolved oxygen. This revised version was published online in July 2006 with corrections to the Cover Date.
Keywords:Batch fermentation   Lactobacillus delbrueckii subsp. bulgaricus   oxygen tolerance   Streptococcus thermophilus   yogurt
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