Storage stability of fermented milk with probiotic monoculture and transglutaminase

Izabela Dmytrów, Anna Mituniewicz-Małek, Małgorzata Ziarno and Jerzy Balejko
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Izabela Dmytrów: Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland
Anna Mituniewicz-Małek: Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland
Małgorzata Ziarno: Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Division of Milk Biotechnology, Warsaw University of Life Sciences, Poland
Jerzy Balejko: Department of Food Process Engineering, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 332-337

Abstract: The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Keywords: acidity; enzyme; fermentation; hardness; viscosity (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:22-2019-cjfs

DOI: 10.17221/22/2019-CJFS

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