Studying the Behavior of Lactic Acid Bacterias (BAL) Culture Bioyogur to Different Doses of Magnetic Treatment

Abstract

Yogurt is beneficial in the prevention and restoration of intestinal diseases probiotic. It is obtained from fermentation of bacterial cultures as BIOyogur comprising Lactobacillus acidophilus and Streptococcus thermophilus. In the milk combined Santiago de Cuba, the low viability of these starter cultures for industrial production is 86 %, with a cell concentration of 5,89 log ufcmL-1, affecting fermentation and quality of soy yogurt. Knowing the stimulatingaction of electromagnetic fields (EMF) 60 Hz on microorganisms of industrial interest, it is desired to decrease the fermentation time of the production process and improve product quality. Therefore treatment with electromagnetic field to starter cultures, which contributes to the improvement of fermentation time established industry standards and the final product quality, is proposed. For this, the effect of a 60 Hz EMC applying a multifactorial design with treatments 4, 6 and 8 mT at 5, 10 and 15 respectively min exposure was assessed; selecting factors as exposure time, the magnetic induction and prior inoculation. Obtaining as a variables response: growth lactic acid bacteria (LAB), pH and acidity. An increase of 10,38 log ufcmL-1 equal to a value of pH 3.80 and an acidity of 0,81 %, maintaining the quality parameters of the final product 6 mT and 5 min of the selected treatment.