Foods, Vol. 12, Pages 442: Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt

Foods, Vol. 12, Pages 442: Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt

Foods doi: 10.3390/foods12030442

Authors: Corinna Stühmeier-Niehe Luca Lass Miriam Brocksieper Panagiotis Chanos Christian Hertel

The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of Lactobacillus delbrueckii subsp. bulgaricus LB186 and Streptococcus thermophilus ST504 on the fermentation and final product characteristics of set-style yogurt. The effects of PEF treatment parameters, voltage (4–20 kV), pulse number (20–80 pulses), frequency (1–21 Hz), and pulse (5–8 µs) width on pH development, cell counts, and proteolytic activity, as well as on texture and degree of syneresis in yogurt were investigated by use of a two-level full factorial design. Pulse frequency and pulse width had a significant effect on the yogurt stiffness (p < 0.05) and the interaction of voltage and frequency had a significant effect on both stiffness and proteolytic activity (p < 0.05). Further experiments confirmed that pre-treatment of the dairy culture with specific PEF parameters immediately before addition to milk could accelerate fermentation of, increase stiffness of, and reduce syneresis in the final yogurt. This effect of the PEF-pre-treated culture was partially retained even after flash-freezing and 14 days of storage of the culture at −20 °C. The effects were attributed to responses to oxidative stress induced by the PEF pre-treatment.