Please use this identifier to cite or link to this item:
Title: High intensity ultrasound aided Milk Fermentation by Bifidobacteria
Keywords: Ultrasound, bifidobacteria, fermented milk, probiotics
Issue Date: 13-Jan-2011
Citation: NGUYEN THI MY PHUC (2011-01-13). High intensity ultrasound aided Milk Fermentation by Bifidobacteria. ScholarBank@NUS Repository.
Abstract: This study aimed to apply high intensity ultrasound at frequency 20 kHz as a novel method to stimulate the growth of four bifidobacteria (i.e. B. animalis subsp. lactis BB-12, and B. longum BB-46, B. breve ATCC 15700 and B. infantis) in milk and improve their corresponding fermentation processes. It was demonstrated that the high intensity ultrasound was able to reduce fermentation time without causing any significant loss of viable cell count in the final fermented milk of strain BB-12, B. breve and B. infantis, for which the optimal fermentation time was 10.67, 12.83 and 12.87 h, respectively. The probiotic bacterial cells were ruptured by ultrasound and released intracellular enzyme ?-galactosidase which promoted the hydrolysis of lactose and trans-galactosylation, and subsequently enhanced the growth of the remaining bacterial cells in inoculated-milk during fermentation. Significantly higher amounts of oligosaccharides with a degree of polymerization of three in the sonicated products were observed. The levels of vitamin B12 in the final products were also enhanced by the ultrasound.
Appears in Collections:Ph.D Theses (Open)

Show full item record
Files in This Item:
File Description SizeFormatAccess SettingsVersion 
High Intensity Ultrasound Aided Milk Fermentation by Bifidobacteria.pdf3.26 MBAdobe PDF



Page view(s)

checked on Jan 27, 2019


checked on Jan 27, 2019

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.