Browsing by Autor "Francisco Quintanilla Guerrero"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item type: Item ,
    Transformation kinetics of fermented milk using <i>Lactobacillus casei</i> (Lc1) and <i>Streptococcus thermophilus</i>: comparison of results with other Inocula
    (Cambridge University Press, 2016) Susana Vargas Muñoz; Francisco Quintanilla Guerrero; Maykel González‐Torres; Ma. del Pilar Carreón Castro; R. Rodrı́guez
    Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.