Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

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Ebel, Bruno | Martin-Dejardin, Florence | Le, Doan Thanh Lam | Gervais, Patrick | Cachon, Rémy

Edité par CCSD ; American Dairy Science Association -

International audience. The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N2), and −300 mV [milk gassed with N2 plus 4% (vol/vol) H2 (N2-H2)]. Acidification profiles, growth during milk fermentation and survival during storage at 4°C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N2 and, more particularly, those made from milk gassed with N2H2 were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.

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