@article{38ab812faa364a3c805c164a19046725,
title = "Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions",
abstract = "Variations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products. Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Therefore, lactic acid fermentation was performed under different combinations of pressure (0.1, 10 and 30 MPa) and temperature (35, 43 and 50 °C), and microbiological and physical properties of the yogurts obtained were analyzed. Fermentation conditions affected the microbial growth, with Streptococcus thermophilus being more sensitive to the combination of high temperatures and pressures than Lactobacillus bulgaricus. Regarding physical properties, both syneresis and texture were influenced by fermentation conditions. Yogurts fermented at 10 MPa presented interesting features, with syneresis similar to control yogurts and a firm texture. Therefore, the fermentative conditions can be changed not only to regulate the fermentation kinetics, but also to produce a final product with different properties. Therefore, this approach opens the possibility of applying this type of strategy to a wide range of food fermentative processes, with potential to improve food quality and to create and develop food products with novel characteristics.",
keywords = "High pressure, Microbiology, Physical properties, Temperature, Yogurt fermentation",
author = "Lopes, {Rita P.} and Mota, {Maria J.} and Pinto, {Carlos A.} and S{\'e}rgio Sousa and Silva, {Jos{\'e} A. Lopes da} and Gomes, {Ana M.} and Ivonne Delgadillo and Saraiva, {Jorge A.}",
note = "Funding Information: FCT/MEC for the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013 ), through national funds and where applicable co-financed by the FEDER, European Union , within the PT2020 Partnership Agreement. Authors Rita P. Lopes, Maria J. Mota and S{\'e}rgio Sousa thank FCT, Portugal for the grants SFRH/BD/97062/2013 , SFRH/BD/97061/2013 , and SFRH/BD/105304/2014 , 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: FCT/MEC for the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, European Union, within the PT2020 Partnership Agreement. Authors Rita P. Lopes, Maria J. Mota and S{\'e}rgio Sousa thank FCT, Portugal for the grants SFRH/BD/97062/2013, SFRH/BD/97061/2013, and SFRH/BD/105304/2014, 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: {\textcopyright} 2018 Elsevier Ltd",
year = "2019",
month = jan,
doi = "10.1016/j.lwt.2018.09.074",
language = "English",
volume = "99",
pages = "423--430",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Ltd.",
}