Application of chitosan for fermented dairy products with lactobacillus delbrueckii subsp. Bulgaricus manufacturing

Abstract

The influence of chitosan with molecular weight of 350 kDa different concentrations on changes in active and titratable acidity, lactic acid and lactose content, the count of lactic acid microorganisms and relative abundance of aroma-forming compounds during fermentation of L. delbrueckii subsp. bulgaricus was studied. It is shown that on the 17th day of storage of the product in an experimental sample containing chitosan at a concentration of 0.01%, the titratable acidity was 138 °T, and in the control sample 203 °T. The count of lactic acid microorganisms in experimental sample was 6.34 * 106CFU per cm3, and in the control sample 3.69 * 103CFU per cm3. The interaction of chitosan with lactobacilli does not lead to significant change in the composition and content of aroma substances. The use of chitosan at concentration of 0.01% allows for a 3-fold increase in the shelf life of the fermented dairy product.