Oxyrase and Lactic Acid Bacteria in Frozen Yogurt

March 30, 2014

Gustavo A. Ordonez, et. al. published an interesting article in the August 2000 Journal of Rapid Methods & Automation in Microbiology describing the effect of Oxyrase® on the metabolic processes of lactic acid bacteria in frozen yogurt mix**.  The authors indicated:

"Frozen yogurt mixes that were treated with 0.5 units of OxyraseTM per gram were inoculated with commercial culture organisms of Bifidobacterium bifidum, Lactobacillus acidophilus, and a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus and incubated at 40C for 8 h. Results showed that OxyraseTMsignificantly affected the development of titratable acidity (TA) and pH as well as the rates of bacterial growth...In all cultures, OxyraseTM enhanced the bacterial growth rate (μ) and reduced generation time (g) (P < 0.05). The greatest effect of OxyraseTM on growth was observed with B. bifidum, followed by the mixed yogurt culture and L. acidophilus."

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**ORDONEZ, G. A., FUNG, D. Y.C. and JEON, I. J. (2000), EFFECT OF OXYRASETM ON THE METABOLIC PROCESSES OF LACTIC ACID BACTERIA IN FROZEN YOGURT MIX. Journal of Rapid Methods & Automation in Microbiology, 8: 71–81. doi: 10.1111/j.1745-4581.2000.tb00351.x

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