Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

•High pressure had an inhibitory effect on lactic acid fermentation.•At 5MPa it was possible to obtain yogurt, with a prolonged fermentation time.•At 100MPa fermentation did not occur, due to microbial growth inhibition.•High pressure can be used as an on/off switch to control fermentation. This wor...

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Bibliographic Details
Published in:Process biochemistry (1991) 2015-06, Vol.50 (6), p.906-911
Main Authors: Mota, Maria J., Lopes, Rita P., Delgadillo, Ivonne, Saraiva, Jorge A.
Format: Article
Language:English
Subjects:
Atmospheric pressure
Barometric pressure
Bifidobacterium lactis
Fermentation
High pressure
Hydrostatic pressure
Lactic acid bacteria
Lactobacillus bulgaricus
Microbial fermentation
Microorganisms
Plugs
Probiotics
Streptococcus thermophilus
Switches
Yogurt
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Summary:•High pressure had an inhibitory effect on lactic acid fermentation.•At 5MPa it was possible to obtain yogurt, with a prolonged fermentation time.•At 100MPa fermentation did not occur, due to microbial growth inhibition.•High pressure can be used as an on/off switch to control fermentation. This work intended to evaluate the effect of high hydrostatic pressure (HHP) on the lactic acid fermentation that occurs during yogurt production. The evaluated physicochemical parameters (pH, titratable acidity, and concentration of reducing sugars) indicated that HHP reduced the fermentation rate. Microbiological analysis (counts of Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium lactis) confirmed the inhibitory effect of pressure on the growth of these microorganisms. However, extension of the fermentation time at 5MPa yielded a typical pH for yogurt with survival of the yogurt microorganisms. No fermentation was found in samples subjected to 100MPa for 180min, but these samples revealed normal metabolic activity when they were returned to atmospheric pressure. This finding indicates that the microorganisms did not undergo inactivation during this period at 100MPa; instead, the microorganisms were metabolically inhibited, which did not hinder the subsequent fermentation at atmospheric pressure. This result opens the possibility of using pressure as an on/off switch to stop/start fermentation, similar to refrigeration.
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2015.03.016