Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Bulut M., Alwazeer D., Tunçtürk Y.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.32, sa.1, ss.1-9, 2023 (Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1155/2023/7462909
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1-9
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was

reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of this

application on the behavior of yogurt bacteria during the fermentation stage. The effects of H2- and N2-incorporation into

milk on the acidification and reducing capacities of Lactobacillus delbrueckii subsp. bulgaricus (LB) and Streptococcus

thermophilus (ST) were envisaged. A data acquisition multiparameter interface equipped with pH and redox electrodes was

used for continuously measuring and recording values. H2 increased the acidification capacity of ST (+10%) and the reducing

capacity of LB (+13.7%), whereas N2 increased the acidification capacity of ST (+13.3%) and decreased the reducing capacity

of LB (-21.47%) and ST (-18.88%). H2 increased the coagulation time of LB (+12.96%) and ST (+6.15%). Results could reveal

the promotive role of hydrogen on the metabolic activity of yogurt bacteria in single cultures and these bacteria grow better in

the presence of hydrogen in milk. These results will allow yogurt manufacturers to better understand the behavior of yogurt

bacterial strains when the preparation of gas-incorporated yogurt is envisaged and better control its quality attribute notes.