TY - JOUR
T1 - Combined effect of pressure and temperature for yogurt production
AU - Lopes, Rita P.
AU - Mota, Maria J.
AU - Sousa, Sérgio
AU - Gomes, Ana M.
AU - Delgadillo, Ivonne
AU - Saraiva, Jorge A.
N1 - Funding Information:
This work was supported by the FCT, Fundação para a Ciência e a Tecnologia, (QOPNA research Unit, UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement. The authors Rita P. Lopes and Maria J. Mota were supported by FCT (Fundação para a Ciência e a Tecnologia) with the grants SFRH/BD/97062/2013 and SFRH/BD/97061/2013, respectively. This work was also supported by national funds through project Norte-01-0145-FEDER-000011-RL1–QUALIFOOD and FCT through project UID/Multi/50016/2013.
Funding Information:
This work was supported by the FCT, Fundação para a Ciência e a Tecnologia , (QOPNA research Unit, UID/QUI/00062/2013 ), through national funds and where applicable co-financed by the FEDER , within the PT2020 Partnership Agreement. The authors Rita P. Lopes and Maria J. Mota were supported by FCT ( Fundação para a Ciência e a Tecnologia ) with the grants SFRH/BD/97062/2013 and SFRH/BD/97061/2013 , respectively. This work was also supported by national funds through project Norte-01-0145-FEDER-000011-RL1–QUALIFOOD and FCT through project UID/Multi/50016/2013 .
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/8
Y1 - 2019/8
N2 - Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10–100 MPa) and temperature (25–50 °C) on yogurt production fermentation kinetics was studied, as a case-study. Product formation and substrate consumption were evaluated over fermentation time and the profiles were highly dependent on the fermentation conditions used. For instance, the increase of pressure slowed down yogurt fermentation, but fermentative profiles similar to atmospheric pressure (0.1 MPa) were obtained at 10 MPa at almost all temperatures tested. Regarding temperature, higher fermentative rates were achieved at 43 °C for all pressures tested. Moreover, the inhibitory effect of pressure increased when temperature decreased, with complete inhibition of fermentation occurring at 50 MPa for 25–35 °C, contrasting to 43 °C where inhibition occurred only at 100 MPa. Therefore, an antagonistic effect seems to occur, since yogurt fermentation was slowed down by pressure increasing, on one hand, and by temperature decreasing, on the other hand. Additionally, some kinetic parameters were calculated and fermentation at 43 °C presented the best results for yogurt production, with lower fermentation times and higher lactic acid productivities. Interestingly, fermentation at 10 MPa/43 °C presented the optimal conditions, with improved yield and lactic acid production efficiency, when compared to fermentation at 0.1 MPa (efficiency of 75% at 10 MPa, against 40% at 0.1 MPa). As the authors are aware, this work gives the first insights about the simultaneous effect of pressure and temperature variation on a microbial fermentation process, which can be combined to modulate the metabolic activity of microorganisms during fermentation in order to improve the fermentative yields and productivities of the desired product.
AB - Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10–100 MPa) and temperature (25–50 °C) on yogurt production fermentation kinetics was studied, as a case-study. Product formation and substrate consumption were evaluated over fermentation time and the profiles were highly dependent on the fermentation conditions used. For instance, the increase of pressure slowed down yogurt fermentation, but fermentative profiles similar to atmospheric pressure (0.1 MPa) were obtained at 10 MPa at almost all temperatures tested. Regarding temperature, higher fermentative rates were achieved at 43 °C for all pressures tested. Moreover, the inhibitory effect of pressure increased when temperature decreased, with complete inhibition of fermentation occurring at 50 MPa for 25–35 °C, contrasting to 43 °C where inhibition occurred only at 100 MPa. Therefore, an antagonistic effect seems to occur, since yogurt fermentation was slowed down by pressure increasing, on one hand, and by temperature decreasing, on the other hand. Additionally, some kinetic parameters were calculated and fermentation at 43 °C presented the best results for yogurt production, with lower fermentation times and higher lactic acid productivities. Interestingly, fermentation at 10 MPa/43 °C presented the optimal conditions, with improved yield and lactic acid production efficiency, when compared to fermentation at 0.1 MPa (efficiency of 75% at 10 MPa, against 40% at 0.1 MPa). As the authors are aware, this work gives the first insights about the simultaneous effect of pressure and temperature variation on a microbial fermentation process, which can be combined to modulate the metabolic activity of microorganisms during fermentation in order to improve the fermentative yields and productivities of the desired product.
KW - Fermentation
KW - High pressure
KW - Lactic acid
KW - Stress
KW - Temperature
KW - Yogurt
UR - http://www.scopus.com/inward/record.url?scp=85064615642&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2019.04.010
DO - 10.1016/j.foodres.2019.04.010
M3 - Review article
C2 - 31229075
AN - SCOPUS:85064615642
SN - 0963-9969
VL - 122
SP - 222
EP - 229
JO - Food research international
JF - Food research international
ER -