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

Béla Schäffer, D. Lorinczy

Research output: Contribution to journalArticle

6 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)537-541
Number of pages5
JournalJournal of Thermal Analysis and Calorimetry
Volume82
Issue number2
DOIs
Publication statusPublished - Nov 2005

Fingerprint

Calorimetry
microorganisms
bacteria
Bacteria
heat measurement
lactic acid
Lactic acid
Lactic Acid
Dairies
thermal resistance
food
Heat resistance
genes
Isotherms
isotherms
Genes
products

Keywords

  • Electron microscopy
  • Exopolysaccharides
  • Isoperibol calorimetry
  • Sour cream

ASJC Scopus subject areas

  • Chemical Engineering(all)

Cite this

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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.",
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N2 - 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.

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KW - Electron microscopy

KW - Exopolysaccharides

KW - Isoperibol calorimetry

KW - Sour cream

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