Recherche Agronomique
Volume 13, Numéro 23, Pages 85-96
2009-06-23

Composition And Effects Of Opuntia Ficus Indica Cladodes Juice On Lactic Bacteria Growth And Yoghourt Acidification

Auteurs : Hadj Sadok T. . Chaouch F.z. . Boutekrabt A. .

Résumé

The cladodes juice extracted through pressure of Opuntia ficus indica spinless has an interesting sugar, polyphenols and ascorbic composition at different growth stage ; particularly in young stem with weight lower than 170 g. The young cladodes with weight close to “nopalitos” consumed in some country and Mexico (78 -130 g) have a content of polyphenol, ascorbic acid (vitamin C), soluble dry matter with respectively : 320 mg/l, 93 mg/l, 45 mg/l. However, the use of juice partially concentrated at 60% to improve the yoghourt quality has revealed that a 10% quantity had a significant effect on rate growth of lactic bacteria Streptococcus thermophilus, and Lactococcus lactis sub sp cremoris but had a limited effect on lactobacillus bulgaricus growth, particulary on Bifidobacterium infantis growth. The addition of cladodes juice to the yoghourt at a rate of 10% had a sensitive effect on the fermentation kinetic, leading to a shortening of the incubation lasting comparatively to the control. Alight modification of taste and yoghourt colour have been noticed. Acceptability was slightly modi-fied.

Mots clés

cladodes, composition, lactic bacteria, nopalitos, cladodes juice, fermentation.