Institut für Lebensmittelwissenschaft und Biotechnologie

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Correction: Schubert et al. Microencapsulation of bacteriophages for the delivery to and modulation of the human gut microbiota through milk and cereal products. Appl. Sci. 2022, 12, 6299
(2023) Schubert, Christina; Fischer, Sabina; Dorsch, Kathrin; Teßmer, Lutz; Hinrichs, Jörg; Atamer, Zeynep
High protein - low viscosity? How to tailor rheological properties of fermented concentrated milk products
(2023) Piskors, Nico; Heck, Anisa; Filla, Jessica M.; Atamer, Zeynep; Hinrichs, Jörg
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of these products and, hence, lead to reduced crowding effects and thus lower viscosities and yield stress. Besides that, the particle size distribution (span) should stay unaltered. Increasing the energy input during the sonication of fat-free fresh cheese with a protein content of 8.9 ± 0.4% decreased the volume fraction below the limit for concentrated products (ϕ = 0.4), while the particle size also decreased. This led to a narrowed span and, hence, the viscosity should have increased; however, the results showed that viscosity and yield stress were decreasing. Consequently, the influence of the span was neglectable for concentrated fermented milk products with volume fractions below the concentrated area. Furthermore, the sonicated samples showed no syneresis over a storage time of two weeks. The sonicated samples reached similar rheological properties to commercial stirred yogurt, which demonstrated the suitability of high-power ultrasound as a post-treatment to tailor the rheological properties of high-protein fermented milk products.
Suitability of sodium pyruvate as decomposer of carried‐over liquid hydrogen peroxide
(2023) Belschner, Diana; Rosenberger, Melanie; Atamer, Zeynep; Hinrichs, Jörg; Kosian, Thomas; Rauschnabel, Johannes
The aim of the present study was to evaluate the concentration of sodium pyruvate in growth media by using the most‐probable number method to decompose carried‐over liquid hydrogen peroxide (H2O2) without negative influences on correct enumeration of Geobacillus stearothermophilus spores. An equivalent molar ratio of sodium pyruvate and H2O2 was verified to be sufficient for a complete decomposition. The results showed that by exposition of G. stearothermophilus spores in different liquid hydrogen peroxide and by carry‐over of concentrations ranging from 3.56 · 10−6 up to 1.69 · 10−4 mol, a sodium pyruvate concentration of 0.05 mol L−1 in growth media was most efficient for the recovery of spores.

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