Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder

International Dairy Journal

Volumn 31, Issue 2, 2013, Pages 139-149

  Stulova, Irina ^a,b   Kabanova, Natalja ^a,b   Kriščiunaite, Tiina ^a,b   Taivosalo, Anastassia ^a,b   Laht, Tiiu Maie ^a,b   Vilu, Raivo ^a,b  

^a TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^b Competence Centre of Food and Fermentation Technologies ^*  (Estonia)

Author keywords

[No Author keywords available]

Indexed keywords

FLUORESCENCE MEASUREMENTS; FLUORESCENCE SPECTRA; GROWTH PATTERNS; MICRO-CALORIMETRY; RECONSTITUTED MILK; SKIM MILK POWDER; STATISTICALLY SIGNIFICANT DIFFERENCE; STREPTOCOCCUS THERMOPHILUS;

FLUORESCENCE;

FERMENTATION;

STREPTOCOCCUS THERMOPHILUS;

EID: 84876853588     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.02.004     Document Type: Article

References (58)

1. Adachi S. Effect of gamma irradiation on lactose. II. Isolation and identification of monosaccharides and their derivatives formed in irradiated lactose solution. Journal of Dairy Science 1962, 45:1427-1434.
2. Arena V. Ionizing radiation and life 1971, Mosby, Saint Louis, MO, USA.
3. Bandekar J., Kamat A., Thomas P. Microbiological quality of the dairy product pedha and its improvement using gamma radiation. Journal of Food Safety 1998, 18:221-230.
4. Becker E.M., Christensen J., Frederiksen C.S., Haugaard V.K. Front-face fluorescence spectroscopy and chemometrics in analysis of yogurt: rapid analysis of riboflavin. Journal of Dairy Science 2003, 86:2508-2515.
5. 2 in dilute aqueous solution. Radiation Physics and Chemistry 2000, 59:71-80.
6. Braissant O., Wirz D., Göpfert B., Daniels A.U. Use of isothermal microcalorimetry to monitor microbial activities. FEMS Microbiology Letters 2010, 303:1-8.
7. Chamba J.F., Prost F. Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour les fabrications des fromages á pâte cuite. Lait 1989, 69:417-431.
8. Champagne C.P., Gagnon D., St-Gelais D., Vuillemard J.C. Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions. International Dairy Journal 2009, 19:669-674.
9. Chauhan S.K., Kumar R., Nadanasabapathy S., Bawa A.S. Detection methods for irradiated foods. Comprehensive Reviews in Food Science and Food Safety 2008, 8:4-16.
10. Cho Y.S., Song K.B., Yamda K. Effect of ultraviolet irradiation on molecular properties and immunoglobulin production-regulating activity of β-lactoglobulin. Food Science and Biotechnology 2010, 19:595-602.
11. Christensen J., Povlsen V.T., Sørensen J. Application of fluorescence spectroscopy and chemometrics in the evaluation of processed cheese during storage. Journal of Dairy Science 2003, 86:1101-1107.
12. Christopherson A.T., Zottola E.A. Growth and activity of mesophilic lactic acid streptococci in ultrafiltered skim milk and in reconstituted nonfat dry milk of differing total solids contents. Journal of Dairy Science 1989, 72:2856-2861.
13. Cieśla K., Salmieri S., Lacroix M., Le Tien C. Gamma irradiation influence on physical properties of milk proteins. Radiation Physics and Chemistry 2004, 71:93-97.
14. Davies K.J.A. Protein damage and degradation by oxygen radicals. Journal of Biological Chemistry 1987, 262:9895-9901.
15. Davies M. Free radicals, oxidants and protein damage. Australian Biochemist 2012, 43:8-12.
16. Day E.A., Fross D.A., Patton S. Flavour and odor defects of gamma-irradiated skimmilk. I. Preliminary observations and the role of volatile carbonyl compounds. Journal of Dairy Science 1957, 40:922-931.
17. De la Hoz L., Netto F.M. Structural modifications of β-lactoglobulin subjected to gamma radiation. International Dairy Journal 2008, 18:1126-1132.
18. Delorme C. Safety assessment of dairy microorganisms: Streptococcus thermophilus. International Journal of Food Microbiology 2008, 126:274-277.
19. Farkas J. Irradiation for better foods - a review. Trends in Food Science and Technology 2006, 17:148-152.
20. Favrot C., Maubois J.L. Growth of Lactococcus lactis subsp lactis in reconstituted irradiated milk powder. Lait 1994, 74:253-266.
21. Fridovich I. Superoxide radical: an endogenous toxicant. Annual Review of Pharmacology 1983, 23:239-257.
22. Gaisford S., O'Neill M.A.A., Beezer A.E. Shelf life prediction of complex food systems by quantitative interpretation of isothermal calorimetric data. Calorimetry in food processing: Analysis and design of food systems 2009, 237-263. John Wiley & Sons Publishers, New York, NY, USA. G. Kaletunç (Ed.).
23. Grolichová M., Dvořák P., Musilová H. Employing ionizing radiation to enhance food safety - a review. Acta Veterinaria Brno 2004, 73:143-149.
24. Ham J.S., Jeong S.G., Lee S.G., Han G.S., Chae H.S., Yoo Y.M., et al. Irradiation effect on α- and β-caseins of milk and Queso Blanco cheese determined by capillary electrophoresis. Radiation Physics and Chemistry 2009, 78:158-163.
25. Ham J.S., Jeong S.G., Lee S.G., Han G.S., Jang A., Yoo Y.M., et al. Quality of irradiated plain yogurt during storage at different temperatures. Asian - Australasian Journal of Animal Sciences 2009, 22:289-295.
26. Ham J.S., Noh Y.B., Kim S.I., Kim H.S., Jeong S.G., Chae H.S., et al. Changes of chemical, bacteriological, and allergenicity of raw milk by gamma irradiation. Journal of Korean Dairy Technology Science 2005, 23:93-98.
27. Herbert S., Riaublan A., Bouchet B., Gallant D.J., Dufour E. Fluorescence spectroscopy investigation of acid- or rennet-induced coagulation of milk. Journal of Dairy Science 1999, 82:2056-2062.
28. Hols P., Hancy F., Fontaine L., Grossiord B., Prozzi D., Leblond-Bourget N., et al. New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics. FEMS Microbiology Reviews 2005, 29:435-463.
29. Horrall B.E., Elliker P.R., Kensler G. The use of reconstituted non-fat dry milk solids for propagating mother and batch starter cultures. Journal of Dairy Science 1950, 33:250-256.
30. Juillard V., Le Bars D., Kunji E.R.S., Konings W.N., Gripon J.C., Richard J. Oligopeptides are the main source of nitrogen for Lactococcus lactis growth in milk. Applied and Environmental Microbiology 1995, 61:3024-3030.
31. Juille O., Le Bars D., Juillard V. The specifity of oligopeptide transport by Streptococcus thermophilus resembles that of Lactococcus lactis and not that of pathogenic streptococci. Microbiology 2005, 151:1987-1994.
32. Kabanova N., Kazarjan A., Stulova I., Vilu R. Microcalorimetric study of growth of Lactococcus lactis IL1403 at different glucose concentration in broth. Thermochimica Acta 2009, 496:87-92.
33. Kabanova N., Stulova I., Vilu R. Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gels. Food Microbiology 2012, 29:67-79.
34. Konteles S., Sinanoglou V.J., Batrinou A., Sflomos K. Effects of γ-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage. Food Microbiology 2009, 26:157-165.
35. Kriščiunaite T., Stulova I., Kabanova N., Laht T.-M., Vilu R. The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milk. International Dairy Journal 2011, 21:239-246.
36. Laligant A., Famelart M.-H., Paquet D., Brulé G. Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II-Dynamic approach of the gel construction. Lait 2003, 83:307-320.
37. Leroy F., De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 2003, 15:67-78.
38. Letort C., Nardi M., Garault P., Monnet V., Juillard V. Casein utilization by Streptococcus thermophilus results in a diauxic growth in milk. Applied and Environmental Microbiology 2002, 68:3162-3165.
39. Liu X., Metzger L.E. Application of fluorescence spectroscopy for monitoring changes in nonfat dry milk during storage. Journal of Dairy Science 2007, 90:24-37.
40. Lopez C., Dufour E. The composition of the milk fat globule surface alters the structural characteristics of the coagulum. Journal of Colloid and Interface Science 2001, 233:241-249.
41. Martin G.J.O., Williams R.P.W., Dunstan D.E. Comparison of casein micelles in raw and reconstituted skim milk. Journal of Dairy Science 2007, 90:4543-4551.
42. Michel V., Martley F.G. Streptococcus thermophilus in cheddar cheese-production and fate of galactose. Journal of Dairy Research 2001, 68:317-325.
43. Mihhalevski A., Sarand I., Viiard E., Salumets A., Paalme T. Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry. Journal of Applied Microbiology 2011, 110:529-540.
44. Mills S., O'Sullivan O., Hill C., Fitzgerald G., Ross R.P. The changing face of dairy starter culture research: from genomics to economics. International Journal of Dairy Technology 2010, 63:149-170.
45. Mohamed M.O., Morris H.A., Breene W.M. A comparison of stirred curd cheeses made from normal milks and reconstituted nonfat dry milk with vegetable oils. Journal of Food Processing and Preservation 1982, 6:15-30.
46. Niven G.W., Knight D.J., Mulholland F. Changes in the concentrations of free amino acids in milk during growth of Lactococcus lactis indicate biphasic nitrogen metabolism. Journal of Dairy Research 1998, 65:101-107.
47. Peters J.J. Ripening of Cheddar cheese made from raw, pasteurized homogenized and reconstituted milk. Milk Products Journal 1960, 51:20-21.
48. Ranken M.D., Kill R.C., Baker C.G.J. Food industries manual 1997, Blackie Academic & Professional, London, UK, Chap. 3. 24th ed.
49. Riva M., Franzetti L., Galli A., Schiraldi A. Growth and fermentation activity of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in milk: a calorimetric investigation. Annali di Microbiologia ed Enzimologia 1997, 47:199-211.
50. Salaün F., Mietton B., Gaucheron F. Buffering capacity of dairy products - a review. International Dairy Journal 2005, 15:95-109.
51. Stadtman E.R., Levine R.L. Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids 2003, 25:207-218.
52. Thibessard A., Leblond-Bourget N., Fernandez A., Gints B., Decaris B. Response of Streptococcus thermophilus CNRZ368 and its colonial variants to oxidative stress: evidence for an inducible defence system. Lait 2001, 81:311-316.
53. Thomas T.D., Crow V.L. Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures. Applied and Envoronmental Microbiology 1984, 48:186-191.
54. Wang W., Zhang L., Li Y., Zhang L., Luo X., Wang S. Improvement of cheese produced by reconstituted milk powder: effects of Streptococcus thermophilus on the texture and microstructure. Advanced Materials Research 2012, 396-398:1541-1544.
55. Whitehead W.E., Ayres J.W., Sandine W.E.A. Review of starter media for cheese making. Journal of Dairy Science 1993, 76:2344-2353.
56. White C.H., Ryan J.M. Defining optimal conditions for making cottage cheese from reconstituted milk powder. Journal of Food Protection 1983, 46:686-692.
57. Zanatta P., Basso A. A new approach to the characterization of Streptococcus salivarius subsp thermophilus based on acidification rates. Lait 1992, 72:285-295.
58. Zegota H., Małolepszy B. The decontamination of industrial casein and milk powder by irradiation. Radiation Physics and Chemistry 2008, 77:1108-1111.