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Brazilian Journal of Microbiology

Print version ISSN 1517-8382On-line version ISSN 1678-4405


ZACARCHENCO, Patrícia Blumer  and  MASSAGUER-ROIG, Salvador. Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus. Braz. J. Microbiol. [online]. 2006, vol.37, n.3, pp.338-344. ISSN 1517-8382.

Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P<0.05) perceived as the storage time increased. Favourite combinations contained, initially, Bif. longum and L. acidophilus (108 and 107 cfu/mL, respectively) and Bif. longum only (108 cfu/mL). These combinations did not differ significantly among them and neither from the standard fermented milk. The lowest sensory scores and highest titratable acidity values were obtained for fermented milk added of L. acidophilus (108 cfu/mL initial concentration). During the 21 days of storage at 4ºC the viable cell counts of: Str. thermophilus did not change. Bif. longum viable cells counts kept constant or reduced 1 logarithmic cycle and L. acidophilus reduced 1 or 2 logarithmic cycle. We did not observe inhibition of over-acidification caused by the presence of bifidobacteria or L. acidophilus.

Keywords : Bifidobacterium; Lactobacillus acidophilus; fermented milk; sensory properties.

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