Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

The use of gases in different food applications has increased the last decades. incorporation hydrogen into yogurt was reported to improve organoleptic properties some dairy products. A study is needed understand effect this application on behavior bacteria during fermentation stage. effects H2- and N2-incorporation milk acidification reducing capacities Lactobacillus delbrueckii subsp. bulgaricus (LB) Streptococcus thermophilus (ST) were envisaged. data acquisition multiparameter interface equipped with pH redox electrodes used for continuously measuring recording values. H2 capacity ST (+10%) LB (+13.7%), whereas N2 (+13.3%) decreased (-21.47%) (-18.88%). coagulation time (+12.96%) (+6.15%). Results could reveal promotive role metabolic activity single cultures these grow better presence milk. These results will allow manufacturers bacterial strains when preparation gas-incorporated envisaged control its quality attribute notes.