Mortality of Bifidobacteria in Boiled Yogurt

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概要

• 論文の詳細を見る

• Bifidobacterial strains showed various mortalities during storage at 30℃ in boiled yogurt prepared with Streptococcus sp. and Lactobacillus sp. Bifidobacterium breve 203 was most stable, maintaining its initial cell number for more than 5 days. It was also stable at 4 or 10℃ in fresh yogurt. B. longum 401 rapidly lost viability in the boiled yogurt and was unstable in the fresh yogurt at any temperature. Lactobacillus sp. remained fully viable for one week or more at 4-30℃ while Streptococcus sp. lost viability at 20℃ or above. The difference in mortality between B. breve 203 and B. longum 401 was mainly due to their sensitivity to the acidic environment, with temperature during storage having a secondary effect. Effects of lysozyme, pepsin and bile acids on the two strains were also investigated.

• 社団法人日本生物工学会の論文
• 1987-04-25

著者

• Sakai Kenji

  Department of Plant Resources, Kyushu University

• TACHIKI TAKASHI

  Department of Food Science and Technology, Kyoto University

• KUMAGAI HIDEHIKO

  Department of Food Science and Technology, Kyoto University

• TOCHIKURA TATSUROKURO

  Department of Food Science and Technology, Kyoto University

• Kumagai Hidehiko

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Kumagai Hidehiko

  Faculty Of Agriculture Kyoto University

• Tochikura Tatsurokuro

  Faculty Of Home Economics Kobe Women's University

• Tochikura Tatsurokuro

  Department Of Agricultural Chemistry Kyoto University

• Tachiki Takashi

  Department Of Chemistry Ritsumeikan University

• Sakai Kenji

  Department Of Environmental Chemistry And Engineering Faculty Of Engineering Oita University

• MISHIMA CHIZURU

  Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

• Kumagai H

  Department Of Agricultural Chemistry The University Of Tokyo

• Tachiki Takashi

  Faculty Of Home Economics Kobe Women's University

• Tachiki Tkashi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit

• Sakai Kenji

  Department Of Drug Metabolism And Pharmacokinetics Nippon Boehringer Ingelheim Co. Ltd.

• Mishima Chizuru

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Sakai Kenji

  Department Of Applied Chemistry Faculty Of Engineering Oita University

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