Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

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• 作者：Adriano G. Cruz^a ; ^{food@globo.com} ; Wellington F. Castro^a ; Jose A.F. Faria^a ; Stanislau Bogusz Jr.^a ; Daniel Granato^b ; Renata M.S. Celeguini^a ; Juliana Lima-Pallone^a ; Helena T. Godoy^a
• 关键词：Glucose oxidase ; Oxygen ; Probiotic yogurt
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：July, 2012
• 卷：47
• 期：2
• 页码：512-515
• 文件大小：129 K

摘要

The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU聽g^鈭?) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts.