Examination of growth of probiotic microbes by an isoperibolic calorimetry

B. Schäffer, B. Keller, L. Daróczi, D. Lőrinczy

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Due to the increasing consumers' interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is made by using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener of which is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutritional physiological point of view, is suitable to replace this refined carbohydrate. In our experiments we have sweetened the most frequently used milk containing of 1.6 and 3.6% fat with generally used saccharose of 10%, and the difference in the dry material content was equilibrated by drink water of 3% (control product). The experimental product was sweetened with robinia honey of 13% (dry material content was 77%). The fermentation was performed with a probiotic culture of 5%, which was clinically tested to be probiotic. The fermentation process was conducted in isotherm regime at 36 °C during 18 h in batch wessels using SETARAM Micro DSC II calorimeter. The calorimetric enthalpy was proportional to the probiotic microbe counts generated during the fermentation. Due to our experiments, we have come to the conclusion that honey instead of hindering much rather stimulates the growth of probiotic microbes. At sample pairs sweetened by saccharose and acacia honey, respectively, the higher enthalpy was measured at samples containing honey in all cases.

Original languageEnglish
Pages (from-to)9-12
Number of pages4
JournalJournal of Thermal Analysis and Calorimetry
Volume102
Issue number1
DOIs
Publication statusPublished - Oct 2010

Fingerprint

Calorimetry
microorganisms
fermentation
heat measurement
examination
Fermentation
Sucrose
products
enthalpy
Enthalpy
nutrition
milk
Dairy products
carbohydrates
fats
Sweetening Agents
sugars
calorimeters
Nutrition
isotherms

Keywords

  • Isotherm fermentation
  • Probiotic microbes
  • Sweetening by saccharose and honey

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Condensed Matter Physics

Cite this

Examination of growth of probiotic microbes by an isoperibolic calorimetry. / Schäffer, B.; Keller, B.; Daróczi, L.; Lőrinczy, D.

In: Journal of Thermal Analysis and Calorimetry, Vol. 102, No. 1, 10.2010, p. 9-12.

Research output: Contribution to journalArticle

@article{7f5bdb837fa441799e79155a051c5c90,
title = "Examination of growth of probiotic microbes by an isoperibolic calorimetry",
abstract = "Due to the increasing consumers' interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is made by using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener of which is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutritional physiological point of view, is suitable to replace this refined carbohydrate. In our experiments we have sweetened the most frequently used milk containing of 1.6 and 3.6{\%} fat with generally used saccharose of 10{\%}, and the difference in the dry material content was equilibrated by drink water of 3{\%} (control product). The experimental product was sweetened with robinia honey of 13{\%} (dry material content was 77{\%}). The fermentation was performed with a probiotic culture of 5{\%}, which was clinically tested to be probiotic. The fermentation process was conducted in isotherm regime at 36 °C during 18 h in batch wessels using SETARAM Micro DSC II calorimeter. The calorimetric enthalpy was proportional to the probiotic microbe counts generated during the fermentation. Due to our experiments, we have come to the conclusion that honey instead of hindering much rather stimulates the growth of probiotic microbes. At sample pairs sweetened by saccharose and acacia honey, respectively, the higher enthalpy was measured at samples containing honey in all cases.",
keywords = "Isotherm fermentation, Probiotic microbes, Sweetening by saccharose and honey",
author = "B. Sch{\"a}ffer and B. Keller and L. Dar{\'o}czi and D. Lőrinczy",
year = "2010",
month = "10",
doi = "10.1007/s10973-010-0932-4",
language = "English",
volume = "102",
pages = "9--12",
journal = "Journal of Thermal Analysis and Calorimetry",
issn = "1388-6150",
publisher = "Springer Netherlands",
number = "1",

}

TY - JOUR

T1 - Examination of growth of probiotic microbes by an isoperibolic calorimetry

AU - Schäffer, B.

AU - Keller, B.

AU - Daróczi, L.

AU - Lőrinczy, D.

PY - 2010/10

Y1 - 2010/10

N2 - Due to the increasing consumers' interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is made by using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener of which is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutritional physiological point of view, is suitable to replace this refined carbohydrate. In our experiments we have sweetened the most frequently used milk containing of 1.6 and 3.6% fat with generally used saccharose of 10%, and the difference in the dry material content was equilibrated by drink water of 3% (control product). The experimental product was sweetened with robinia honey of 13% (dry material content was 77%). The fermentation was performed with a probiotic culture of 5%, which was clinically tested to be probiotic. The fermentation process was conducted in isotherm regime at 36 °C during 18 h in batch wessels using SETARAM Micro DSC II calorimeter. The calorimetric enthalpy was proportional to the probiotic microbe counts generated during the fermentation. Due to our experiments, we have come to the conclusion that honey instead of hindering much rather stimulates the growth of probiotic microbes. At sample pairs sweetened by saccharose and acacia honey, respectively, the higher enthalpy was measured at samples containing honey in all cases.

AB - Due to the increasing consumers' interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is made by using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener of which is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutritional physiological point of view, is suitable to replace this refined carbohydrate. In our experiments we have sweetened the most frequently used milk containing of 1.6 and 3.6% fat with generally used saccharose of 10%, and the difference in the dry material content was equilibrated by drink water of 3% (control product). The experimental product was sweetened with robinia honey of 13% (dry material content was 77%). The fermentation was performed with a probiotic culture of 5%, which was clinically tested to be probiotic. The fermentation process was conducted in isotherm regime at 36 °C during 18 h in batch wessels using SETARAM Micro DSC II calorimeter. The calorimetric enthalpy was proportional to the probiotic microbe counts generated during the fermentation. Due to our experiments, we have come to the conclusion that honey instead of hindering much rather stimulates the growth of probiotic microbes. At sample pairs sweetened by saccharose and acacia honey, respectively, the higher enthalpy was measured at samples containing honey in all cases.

KW - Isotherm fermentation

KW - Probiotic microbes

KW - Sweetening by saccharose and honey

UR - http://www.scopus.com/inward/record.url?scp=78649746033&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78649746033&partnerID=8YFLogxK

U2 - 10.1007/s10973-010-0932-4

DO - 10.1007/s10973-010-0932-4

M3 - Article

AN - SCOPUS:78649746033

VL - 102

SP - 9

EP - 12

JO - Journal of Thermal Analysis and Calorimetry

JF - Journal of Thermal Analysis and Calorimetry

SN - 1388-6150

IS - 1

ER -