Browse > Article

Free Fatty Acid Accumulation by Mesophilic Lactic Acid Bacteria in Cold-Stored Milk  

Coskun, Hayri (Abant izzet Baysal University, College of Engineering and Architecture, Department of Food Engineering)
Ondul, Eda (Yuzuncu Yil University, Agricultural College, Department of Food Engineering)
Publication Information
Journal of Microbiology / v.42, no.2, 2004 , pp. 133-138 More about this Journal
Abstract
This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.
Keywords
free fatty acid; lactic acid bacteria;
Citations & Related Records

Times Cited By Web Of Science : 7  (Related Records In Web of Science)
Times Cited By SCOPUS : 9
연도 인용수 순위
1 Lipids of milk: Deterioration /
[ Weihrauch, J.L;N.P. Wong(ed.) ] / Fundementals of Dairy Chemistry
2 Super ANOVA the accessible general linear modeling package /
[ Anonymous ] / 1984 Bonita Avenue
3 Monograph on determination of free fatty acids in milk and milk products /
[ Anonymous ] / Bulletin of the Int. Dairy Federation
4 /
[ Dellagio, F ] / Starters for fermented milks
5 Proteolysis during cheese manufacture and ripening /
[ Fox, P.F. ] / Jounal of Dairy Science   DOI
6 /
[ Gonc, S;Y. Gahun ] / Sogutularak saklanmasi sirasinda sutte olusan degismeler
7 Free fatty acids and volatile compounds of low-fat Kefalograviera-type cheese made with commercial adjunct cultures /
[ Kondyli, E;T. Massouras;M.C. Katsiari;L.P. Voutsinas ] / International Dairy Journal   DOI   ScienceOn
8 Sut Teknolojisi Acisindan Psikrotrof Bakteriller /
[ Kilic, S;G. Kavas;H. Usysal ] / Ⅵ Sut ve Sut Urunleri Sempozyumu Tebligler Kitabi
9 Free fatty acids and volatile compounds of low-fat Feta-type cheese made with commercial adjunct cultures /
[ Kondyli, E;M.C. Katsisari;T. Masouras;L.P. Voutsinas ] / Food Chemistry   DOI   ScienceOn
10 Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese /
[ Menendez, S;J.A Centeno;R. Godinez;J.L. Rodriguez-Otero ] / International Journal of Food Microbiology   DOI
11 /
[ Metin, M ] / Sutun Bilesimi ve islenmesi,s. 793E.U.Muhendislik Fak. Yay. No: 33
12 Lipase production by lactic acid bacteria and activity on butter oil /
[ Meyerse, S.A.;S.L. Cuppett;R.W. Hutkins ] / Food Microbiology   DOI   ScienceOn
13 /
[ Sellars, R.L;F.J. Babel ] / Cultures fat the manufacture of dairy products
14 Ripening of ovine milk cheese, effects of plants rennet, pasteurization, and addition of stater on lipolysis /
[ Sousa, M.J.;F.X Malkata ] / Food Chemistry   DOI   ScienceOn
15 Terayag teknolojisi /
[ Atamer, M. ] / A.U. Ziraat Fak. Yay
16 /
[ Kurt, A;S. Cakamakci;A. Caglar ] / Sut ve Mamulleri Muayene ve Analiz Metodlan Rehberi. A,U. Ziraat Fak, Yay. no: 18
17 Chemical and physical methods /
[ Case. R.A;R.L. Bradley;R.R. Williams;G.H. Richardson(ed.) ] / Standard Methods for the Examination of Dairy Products
18 /
[ Kurmann, J.D. ] / Starters for fermented milks