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288 IV.Resultados y discusión. Capítulo III
milks, using a nut : water ratio of 8:100. The milky liquid obtained was then
microfluidised in a high pressure homogeniser (M-110P model;
Microfluidics International Corporation, Westwood, MA, USA) by applying
172 MPa, sterilised (121 ºC/15 min) and subsequently cooled down to 37 ºC
(fermentation temperature). The use of high pressures of homogenisation
(HPH) contributed to a better stability of the milk, since this emergent
technology is able to reduce the size of fat globule particles, greatly
delaying the flocculation and coagulation phenomena (Capra et al., 2009;
Pereda et al., 2007). Moreover, HPH may contribute to a better probiotic
fermentation response, reducing coagulation times, acquiring sufficient
probiotic survival, improving texture and mouthfeel and/or the prevention of
syneresis (Cruz et al., 2009; Patrignani et al., 2007).
Lactobacillus rhamnosus CECT 278, Lactobacillus plantarum 3O9,
Bifidobacterium bifidum CECT 870, Bifidobacterium longum CECT 4551,
Streptococcus thermophilus CECT 986, Lactobacillus delbrueckii subs.
bulgaricus (CECT 4005) were used as starters pure or mixed, as can be
observed in Table 1. All the bacteria were purchased from CECT (Paterna
(Valencia), Spain), with the exception of the L. plantarum 3O9 strain, which
was isolated from Guirra sheep milk and selected as probiotic in previous
studies (Amorocho, 2011).