Mortality of bifidobacteria in boiled yogurt

Kenji Sakai, Chizuru Mishima, Takashi Tachiki, Hidehiko Kumagai, Tatsurokuro Tochikura

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Bifidobacterial strains showed various mortalities during storage at 30°C in boiled yogurt prepared with Streptococcus sp. and Lactobacillus sp. Bifidobacterium breve 203 was most stable, maintaining its initial cell number for more than 5 days. It was also stable at 4 or 10°C in fresh yogurt. B. longum 401 rapidly lost viability in the boiled yogurt and was unstable in the fresh yogurt at any temperature. Lactobacillus sp. remained fully viable for one week or more at 4-30°C while Streptococcus sp. lost viability at 20°C or above. The difference in mortality between B. breve 203 and B. longum 401 was mainly due to their sensitivity to the acidic environment, with temperature during storage having a secondary effect. Effects of lysozyme, pepsin and bile acids on the two strains were also investigated.

Original languageEnglish
Pages (from-to)215-220
Number of pages6
JournalJournal of Fermentation Technology
Volume65
Issue number2
DOIs
Publication statusPublished - Jan 1 1987
Externally publishedYes

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