NDLI: Isoperibol calorimetry as a tool to evaluate the impact of the ratio of exopolysaccharide-producing microbes on the properties of sour cream

Content Provider	Springer Nature Link
Author	Schäffer, Béla Lőrinczy, D.
Copyright Year	2005
Abstract	The quality of sour cream production from homogenised cream in the 1970's was highly improved. The heat resistance of product remained badly, that is, it precipitated in hot food. The Hungarian Dairy Research Institute (HDRI) has elaborated a technology that eliminates this disadvantageous characteristic: it is the use of exopolysaccharide (EPS)-producing lactic acid bacteria. This bacterium produces no aroma, and the proliferation optima of EPS-producing and aroma-producing lactic acid bacteria cultures do not coincide. Detection of these two bacteria was done until now by gene technology, that is expensive and long lasting one. We have applied (at first as we know) isotherm calorimetric method to follow the simultaneous proliferation of these bacteria and it was determined that: both lactic acid bacteria cultures proliferate well at the non-optimal temperature of 30°C and the thermophilic EPS-producing culture was faster than that of the mesophilic aroma-producer. The two cultures do not inhibit each other in mixed culture, and the ratio in mixed culture was 79% EPS-producer and 21% aroma-producer.
Starting Page	537
Ending Page	541
Page Count	5
File Format	PDF
ISSN	13886150
Journal	Journal of thermal analysis
Volume Number	82
Issue Number	2
e-ISSN	15728943
Language	English
Publisher	Kluwer Academic Publishers
Publisher Date	2005-01-01
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Inorganic Chemistry Physical Chemistry Polymer Sciences Measurement Science, Instrumentation
Content Type	Text
Resource Type	Article
Subject	Physical and Theoretical Chemistry Condensed Matter Physics

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