Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation
The goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of Streptococcus thermophilus DIL 5218 and Lactobacillus delbrueckii subsp. bulgaricus DSMZ 20081 T with regards to the culture’s acidification capability in reconstituted skim...
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| Veröffentlicht in: | European food research & technology 2020-03, Vol.246 (3), p.621-630 |
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| creator | Chanos, Panagiotis Warncke, Malou C. Ehrmann, Matthias A. Hertel, Christian |
| description | The goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of
Streptococcus thermophilus
DIL 5218 and
Lactobacillus delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase
λ
pH
, the maximum pH change rate
µ
max
, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control
λ
pH
. In contrast the maximum pH change rate
µ
max
and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of
S. thermophilus
DIL 5218 and an enhanced proteolytic phenotype in
L. delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
. |
| doi_str_mv | 10.1007/s00217-020-03428-9 |
| format | Article |
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Streptococcus thermophilus
DIL 5218 and
Lactobacillus delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase
λ
pH
, the maximum pH change rate
µ
max
, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control
λ
pH
. In contrast the maximum pH change rate
µ
max
and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of
S. thermophilus
DIL 5218 and an enhanced proteolytic phenotype in
L. delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-020-03428-9</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Acidification ; Agriculture ; Analytical Chemistry ; Biotechnology ; Cell culture ; Chemistry ; Chemistry and Materials Science ; Design of experiments ; Electric fields ; Electrode potentials ; Factorial design ; Fermentation ; Fermented milk products ; Field strength ; Food Science ; Forestry ; Lag phase ; Microorganisms ; Milk ; Mixed culture ; Original Paper ; Oxidation ; Oxidative stress ; Performance enhancement ; pH effects ; Phenotypes ; Proteolysis ; Reduction ; Skim milk ; Starter cultures ; Yogurt</subject><ispartof>European food research & technology, 2020-03, Vol.246 (3), p.621-630</ispartof><rights>The Author(s) 2020</rights><rights>European Food Research and Technology is a copyright of Springer, (2020). All Rights Reserved. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c429t-b0a02887e314b07e41e05e4617da8b7a330625cc30812045eef49039c32aa5ef3</citedby><cites>FETCH-LOGICAL-c429t-b0a02887e314b07e41e05e4617da8b7a330625cc30812045eef49039c32aa5ef3</cites><orcidid>0000-0002-0209-8641</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-020-03428-9$$EPDF$$P50$$Gspringer$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-020-03428-9$$EHTML$$P50$$Gspringer$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Chanos, Panagiotis</creatorcontrib><creatorcontrib>Warncke, Malou C.</creatorcontrib><creatorcontrib>Ehrmann, Matthias A.</creatorcontrib><creatorcontrib>Hertel, Christian</creatorcontrib><title>Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of
Streptococcus thermophilus
DIL 5218 and
Lactobacillus delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase
λ
pH
, the maximum pH change rate
µ
max
, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control
λ
pH
. In contrast the maximum pH change rate
µ
max
and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of
S. thermophilus
DIL 5218 and an enhanced proteolytic phenotype in
L. delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
.</description><subject>Acidification</subject><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Biotechnology</subject><subject>Cell culture</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Design of experiments</subject><subject>Electric fields</subject><subject>Electrode potentials</subject><subject>Factorial design</subject><subject>Fermentation</subject><subject>Fermented milk products</subject><subject>Field strength</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Lag phase</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Mixed culture</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Oxidative stress</subject><subject>Performance enhancement</subject><subject>pH effects</subject><subject>Phenotypes</subject><subject>Proteolysis</subject><subject>Reduction</subject><subject>Skim milk</subject><subject>Starter 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of mild pulsed electric fields on starter culture accelerates yogurt fermentation</title><author>Chanos, Panagiotis ; Warncke, Malou C. ; Ehrmann, Matthias A. ; Hertel, Christian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c429t-b0a02887e314b07e41e05e4617da8b7a330625cc30812045eef49039c32aa5ef3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acidification</topic><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Biotechnology</topic><topic>Cell culture</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Design of experiments</topic><topic>Electric fields</topic><topic>Electrode potentials</topic><topic>Factorial design</topic><topic>Fermentation</topic><topic>Fermented milk products</topic><topic>Field strength</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Lag 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Christian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2020-03-01</date><risdate>2020</risdate><volume>246</volume><issue>3</issue><spage>621</spage><epage>630</epage><pages>621-630</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of
Streptococcus thermophilus
DIL 5218 and
Lactobacillus delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase
λ
pH
, the maximum pH change rate
µ
max
, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control
λ
pH
. In contrast the maximum pH change rate
µ
max
and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of
S. thermophilus
DIL 5218 and an enhanced proteolytic phenotype in
L. delbrueckii
subsp.
bulgaricus
DSMZ 20081
T
.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-020-03428-9</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-0209-8641</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2020-03, Vol.246 (3), p.621-630 |
| issn | 1438-2377 1438-2385 |
| language | eng |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Acidification Agriculture Analytical Chemistry Biotechnology Cell culture Chemistry Chemistry and Materials Science Design of experiments Electric fields Electrode potentials Factorial design Fermentation Fermented milk products Field strength Food Science Forestry Lag phase Microorganisms Milk Mixed culture Original Paper Oxidation Oxidative stress Performance enhancement pH effects Phenotypes Proteolysis Reduction Skim milk Starter cultures Yogurt |
| title | Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation |
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