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A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

Vieira, Patrícia, Pinto, Carlos A., Lopes-da-Silva, José A., Remize, Fabienne, Barba, Francisco J., Marszałek, Krystian, Delgadillo, Ivonne, Saraiva, Jorge A.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 152-157
atmospheric pressure, color, fermentation, firmness, lactic acid bacteria, pH, refrigeration, storage time, texture, titratable acidity, yogurt
This work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. Higher fermentation pressures resulted in slightly lower LAB loads (a maximum of 1.01 Log (CFU/mL)) and increased the fermentation time (a maximum of 3 h 25 min), syneresis (a maximum of 44%), all for 40 MPa and firmness (a maximum of 2.5-fold) for 30 MPa. Under refrigeration, LAB were more active during the first 15 days of storage in yoghurts fermented under pressure (increasing loads up to 0.54 Log (CFU/mL)). Colour, pH and titratable acidity were not affected by pressure or storage. Further research is of interest to ascertain the biotechnological potential of fermentation processes under sub-lethal high pressure in general and in particular for yoghurt production.