Abstract
The effect of high pressure on yoghurt microflora was studied. It was found that pressure of 400 MPa (15 min) and higher inactivated completely Lactobacillus delbruecki sp.Bulgaricus, being present in the composition of yoghurt’s microflora.Streptococcus salivarius sp. Thermophilus (SST) is resistant to the pressurization. The degree of SST inactivation is dependent on the strain. During the storage of yoghurt after the pressurization, a decrease in the SST count was observed. Yoghurt pressurized under 400 MPa and higher was not subjected to further acidification during 3-week storage at 1 and 20 °C.
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© 1999 Springer-Verlag Berlin Heidelberg
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Reps, A., Warminska-Radyko, I., Dajnowiec, F. (1999). Effect of High Pressure on Yoghurt. In: Ludwig, H. (eds) Advances in High Pressure Bioscience and Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60196-5_102
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DOI: https://doi.org/10.1007/978-3-642-60196-5_102
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-64300-2
Online ISBN: 978-3-642-60196-5
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