Examination of the growth of probiotic culture combinations by the isoperibolic batch calorimetry

B. Schäffer, S. Szakály, D. Lőrinczy

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Probiotic ("intestinal friend") foods, and probiotic dairy products in particular, have substantially increased in number recently. In the production of some of these products a problem is caused by the fact that the thermotolerant microbes that produce the probiotic effect do not generate an aroma; the taste of the product is given by aroma-producing mesophilic microbes. The growth optima of the two microbe groups do not coincide. Given that heat is released in the course of microbe reproduction, the isoperibolic calorimetry method appears the best and fastest for monitoring the process. During the experiments the thermotolerant Prebiolact, owned by the Hungarian Dairy Research Institute (HDRI) and clinically verified to be probiotic, and Hansen Company's CHN-22 mesophilic butter culture were examined bred separately and together. The cultures were incubated at 30°C, at which temperature prior studies had shown both lactic acid bacteria cultures were capable of growing. The cultures were injected into milk, then the microbe growth heat flow-time curve over 18 h was taken on the Setaram Micro DSC-II calorimeter at 30°C under isothermic conditions. Analysis of the heat flow curves led to the following conclusions. Both lactic acid bacteria cultures grow well at the non-optimal temperature of 30°C, thermotolerant Prebiolact somewhat faster and mesophilic CHN-22 slower. The two cultures do not impede each other in mixed cultures; the growth peaks of the two cultures were easily isolated on the power-time curve by a deconvolution program. In sum it can be stated that mixed cultures of the two cultures examined can be used to produce dairy products which are probiotic, but their taste character (e.g. aroma) is determined by the butter culture. To date we have elaborated production procedures for probiotic butter cream and heat-resistant sour cream using the two cultures in a mixed one.

Original languageEnglish
Pages (from-to)123-126
Number of pages4
JournalThermochimica Acta
Volume415
Issue number1-2
DOIs
Publication statusPublished - Jun 7 2004

Fingerprint

Calorimetry
microorganisms
heat measurement
examination
taste
lactic acid
Dairy products
products
heat transmission
bacteria
Lactic acid
curves
Lactic Acid
Bacteria
heat
milk
Heat transfer
food
Dairies
calorimeters

Keywords

  • Isoperibolic batch calorimetry
  • Microbial growth
  • Ratio of probiotic and aromatic microbes

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry

Cite this

Examination of the growth of probiotic culture combinations by the isoperibolic batch calorimetry. / Schäffer, B.; Szakály, S.; Lőrinczy, D.

In: Thermochimica Acta, Vol. 415, No. 1-2, 07.06.2004, p. 123-126.

Research output: Contribution to journalArticle

@article{a7f6a5a7d3b84c91b2e7b9a2cef10fa5,
title = "Examination of the growth of probiotic culture combinations by the isoperibolic batch calorimetry",
abstract = "Probiotic ({"}intestinal friend{"}) foods, and probiotic dairy products in particular, have substantially increased in number recently. In the production of some of these products a problem is caused by the fact that the thermotolerant microbes that produce the probiotic effect do not generate an aroma; the taste of the product is given by aroma-producing mesophilic microbes. The growth optima of the two microbe groups do not coincide. Given that heat is released in the course of microbe reproduction, the isoperibolic calorimetry method appears the best and fastest for monitoring the process. During the experiments the thermotolerant Prebiolact, owned by the Hungarian Dairy Research Institute (HDRI) and clinically verified to be probiotic, and Hansen Company's CHN-22 mesophilic butter culture were examined bred separately and together. The cultures were incubated at 30°C, at which temperature prior studies had shown both lactic acid bacteria cultures were capable of growing. The cultures were injected into milk, then the microbe growth heat flow-time curve over 18 h was taken on the Setaram Micro DSC-II calorimeter at 30°C under isothermic conditions. Analysis of the heat flow curves led to the following conclusions. Both lactic acid bacteria cultures grow well at the non-optimal temperature of 30°C, thermotolerant Prebiolact somewhat faster and mesophilic CHN-22 slower. The two cultures do not impede each other in mixed cultures; the growth peaks of the two cultures were easily isolated on the power-time curve by a deconvolution program. In sum it can be stated that mixed cultures of the two cultures examined can be used to produce dairy products which are probiotic, but their taste character (e.g. aroma) is determined by the butter culture. To date we have elaborated production procedures for probiotic butter cream and heat-resistant sour cream using the two cultures in a mixed one.",
keywords = "Isoperibolic batch calorimetry, Microbial growth, Ratio of probiotic and aromatic microbes",
author = "B. Sch{\"a}ffer and S. Szak{\'a}ly and D. Lőrinczy",
year = "2004",
month = "6",
day = "7",
doi = "10.1016/j.tca.2003.07.017",
language = "English",
volume = "415",
pages = "123--126",
journal = "Thermochimica Acta",
issn = "0040-6031",
publisher = "Elsevier",
number = "1-2",

}

TY - JOUR

T1 - Examination of the growth of probiotic culture combinations by the isoperibolic batch calorimetry

AU - Schäffer, B.

AU - Szakály, S.

AU - Lőrinczy, D.

PY - 2004/6/7

Y1 - 2004/6/7

N2 - Probiotic ("intestinal friend") foods, and probiotic dairy products in particular, have substantially increased in number recently. In the production of some of these products a problem is caused by the fact that the thermotolerant microbes that produce the probiotic effect do not generate an aroma; the taste of the product is given by aroma-producing mesophilic microbes. The growth optima of the two microbe groups do not coincide. Given that heat is released in the course of microbe reproduction, the isoperibolic calorimetry method appears the best and fastest for monitoring the process. During the experiments the thermotolerant Prebiolact, owned by the Hungarian Dairy Research Institute (HDRI) and clinically verified to be probiotic, and Hansen Company's CHN-22 mesophilic butter culture were examined bred separately and together. The cultures were incubated at 30°C, at which temperature prior studies had shown both lactic acid bacteria cultures were capable of growing. The cultures were injected into milk, then the microbe growth heat flow-time curve over 18 h was taken on the Setaram Micro DSC-II calorimeter at 30°C under isothermic conditions. Analysis of the heat flow curves led to the following conclusions. Both lactic acid bacteria cultures grow well at the non-optimal temperature of 30°C, thermotolerant Prebiolact somewhat faster and mesophilic CHN-22 slower. The two cultures do not impede each other in mixed cultures; the growth peaks of the two cultures were easily isolated on the power-time curve by a deconvolution program. In sum it can be stated that mixed cultures of the two cultures examined can be used to produce dairy products which are probiotic, but their taste character (e.g. aroma) is determined by the butter culture. To date we have elaborated production procedures for probiotic butter cream and heat-resistant sour cream using the two cultures in a mixed one.

AB - Probiotic ("intestinal friend") foods, and probiotic dairy products in particular, have substantially increased in number recently. In the production of some of these products a problem is caused by the fact that the thermotolerant microbes that produce the probiotic effect do not generate an aroma; the taste of the product is given by aroma-producing mesophilic microbes. The growth optima of the two microbe groups do not coincide. Given that heat is released in the course of microbe reproduction, the isoperibolic calorimetry method appears the best and fastest for monitoring the process. During the experiments the thermotolerant Prebiolact, owned by the Hungarian Dairy Research Institute (HDRI) and clinically verified to be probiotic, and Hansen Company's CHN-22 mesophilic butter culture were examined bred separately and together. The cultures were incubated at 30°C, at which temperature prior studies had shown both lactic acid bacteria cultures were capable of growing. The cultures were injected into milk, then the microbe growth heat flow-time curve over 18 h was taken on the Setaram Micro DSC-II calorimeter at 30°C under isothermic conditions. Analysis of the heat flow curves led to the following conclusions. Both lactic acid bacteria cultures grow well at the non-optimal temperature of 30°C, thermotolerant Prebiolact somewhat faster and mesophilic CHN-22 slower. The two cultures do not impede each other in mixed cultures; the growth peaks of the two cultures were easily isolated on the power-time curve by a deconvolution program. In sum it can be stated that mixed cultures of the two cultures examined can be used to produce dairy products which are probiotic, but their taste character (e.g. aroma) is determined by the butter culture. To date we have elaborated production procedures for probiotic butter cream and heat-resistant sour cream using the two cultures in a mixed one.

KW - Isoperibolic batch calorimetry

KW - Microbial growth

KW - Ratio of probiotic and aromatic microbes

UR - http://www.scopus.com/inward/record.url?scp=2342580683&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=2342580683&partnerID=8YFLogxK

U2 - 10.1016/j.tca.2003.07.017

DO - 10.1016/j.tca.2003.07.017

M3 - Article

VL - 415

SP - 123

EP - 126

JO - Thermochimica Acta

JF - Thermochimica Acta

SN - 0040-6031

IS - 1-2

ER -