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The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v

Jönsson, Charlotte LU and Sörensson, Henrietta LU (2016) KLG820 20152
Food Technology and Nutrition (M.Sc.)
Abstract
To be able to produce an orange flavoured ProViva, a fruit drink containing oatmeal formula with the probiotic bacteria Lactobacillus plantarum 299v, it is essential to inhibit the co-metabolism of citrate performed by the bacteria. Orange is namely a fruit containing high concentration of citric acid. By the end of shelf-life, the co-metabolism will result in an increase of an unwanted carbonation of the product. This study has investigated the ability to inhibit the fermentation process by product inhibition meaning that lactic acid, one of the end-products of the metabolism, is added. With different juice content in the ProViva, the citric acid level was regulated and the effect of product inhibition could be studied. The results... (More)
To be able to produce an orange flavoured ProViva, a fruit drink containing oatmeal formula with the probiotic bacteria Lactobacillus plantarum 299v, it is essential to inhibit the co-metabolism of citrate performed by the bacteria. Orange is namely a fruit containing high concentration of citric acid. By the end of shelf-life, the co-metabolism will result in an increase of an unwanted carbonation of the product. This study has investigated the ability to inhibit the fermentation process by product inhibition meaning that lactic acid, one of the end-products of the metabolism, is added. With different juice content in the ProViva, the citric acid level was regulated and the effect of product inhibition could be studied. The results obtained clearly indicated the effect of lactic acid and a significant decrease was seen on the formation of carbon dioxide when lactic acid was added (p<0.05). The fermentation process was clearly affected and the co-metabolism was stagnated since the citric acid level was constant for these samples treated with lactic acid (p<0.05). The inhibition of growth of the bacteria was also seen to be significant when an initial concentration of lactic acid was present. Interestingly, the initial citric acid level (regulated by juice content) was found not to be significant for the formation of carbon dioxide. This was a very relevant finding since the juice content does not need to be controlled by this factor, but the level of lactic acid was more important. The conclusion could be drawn that the product inhibition by adding lactic acid was a good method to control the gas production in the product. It is crucial to add lactic acid in specified amounts to be able to produce an orange flavoured ProViva, having the desired sensory characteristics during shelf-life. (Less)
Popular Abstract (Swedish)
Alla vill vi vara måna om vår kropp och hälsa och ett bra sätt att göra det på kan vara att dricka ett glas ProViva varje dag. ProViva är en fruktdryck med en levande bakteriekultur bestående av Lactobacillus plantarum 299v. Denna
mjölksyrabakterie har vetenskaplig dokumenterad effekt, så kallad probiotika, och kan vara till stor nytta för obalanserade magar. Apelsinjuice är en populär vän på frukostbordet och idén är nu att kombinera den med Lp299v som är de probiotiska bakterierna i ProViva. Utmaningen i produktutvecklingen är det faktum att apelsin är en frukt som innehåller mycket organiska syror, däribland citronsyra. Bakterierna jäser sockermolekyler för att få energi, där kolsyra samt mjölksyra är två vanliga slutprodukter. Då... (More)
Alla vill vi vara måna om vår kropp och hälsa och ett bra sätt att göra det på kan vara att dricka ett glas ProViva varje dag. ProViva är en fruktdryck med en levande bakteriekultur bestående av Lactobacillus plantarum 299v. Denna
mjölksyrabakterie har vetenskaplig dokumenterad effekt, så kallad probiotika, och kan vara till stor nytta för obalanserade magar. Apelsinjuice är en populär vän på frukostbordet och idén är nu att kombinera den med Lp299v som är de probiotiska bakterierna i ProViva. Utmaningen i produktutvecklingen är det faktum att apelsin är en frukt som innehåller mycket organiska syror, däribland citronsyra. Bakterierna jäser sockermolekyler för att få energi, där kolsyra samt mjölksyra är två vanliga slutprodukter. Då citronsyra även finns tillgängligt för bakterierna bidrar det till en utökad produktion av kolsyra. Detta påverkar de sensoriska egenskaperna av produkten och leder till svullna förpackningar. Denna process kan bromsas genom att tillsätta en av slutprodukterna, mjölksyra, vilket är det som har undersökts i detta projekt. (Less)
Please use this url to cite or link to this publication:
author
Jönsson, Charlotte LU and Sörensson, Henrietta LU
supervisor
organization
course
KLG820 20152
year
type
H2 - Master's Degree (Two Years)
subject
keywords
product inhibition, ProViva, Lactobacillus plantarum 299v, probiotics, fermentation, citrate, livsmedelsteknologi, food technology
language
English
id
8597849
date added to LUP
2016-02-08 14:46:40
date last changed
2016-02-08 14:46:40
@misc{8597849,
  abstract     = {To be able to produce an orange flavoured ProViva, a fruit drink containing oatmeal formula with the probiotic bacteria Lactobacillus plantarum 299v, it is essential to inhibit the co-metabolism of citrate performed by the bacteria. Orange is namely a fruit containing high concentration of citric acid. By the end of shelf-life, the co-metabolism will result in an increase of an unwanted carbonation of the product. This study has investigated the ability to inhibit the fermentation process by product inhibition meaning that lactic acid, one of the end-products of the metabolism, is added. With different juice content in the ProViva, the citric acid level was regulated and the effect of product inhibition could be studied. The results obtained clearly indicated the effect of lactic acid and a significant decrease was seen on the formation of carbon dioxide when lactic acid was added (p<0.05). The fermentation process was clearly affected and the co-metabolism was stagnated since the citric acid level was constant for these samples treated with lactic acid (p<0.05). The inhibition of growth of the bacteria was also seen to be significant when an initial concentration of lactic acid was present. Interestingly, the initial citric acid level (regulated by juice content) was found not to be significant for the formation of carbon dioxide. This was a very relevant finding since the juice content does not need to be controlled by this factor, but the level of lactic acid was more important. The conclusion could be drawn that the product inhibition by adding lactic acid was a good method to control the gas production in the product. It is crucial to add lactic acid in specified amounts to be able to produce an orange flavoured ProViva, having the desired sensory characteristics during shelf-life.},
  author       = {Jönsson, Charlotte and Sörensson, Henrietta},
  keyword      = {product inhibition,ProViva,Lactobacillus plantarum 299v,probiotics,fermentation,citrate,livsmedelsteknologi,food technology},
  language     = {eng},
  note         = {Student Paper},
  title        = {The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v},
  year         = {2016},
}