Biotechnology Letters

, Volume 41, Issue 4–5, pp 633–639 | Cite as

Mild heat stress limited the post-acidification caused by Lactobacillus rhamnosus hsryfm 1301 in fermented milk

  • Chenchen Zhang
  • Liting Yang
  • Ruihan Gu
  • Zixuan Ding
  • Chengran Guan
  • Maolin Lu
  • Ruixia GuEmail author
Original Research Paper



Fermented milk is the optimal vehicle for delivering probiotic bacteria. However, the viable count of probiotic bacteria such as some lactic acid bacteria and the post-acidification of fermented milk are a contradiction. The objective of this study was to restrict the post-acidification of the fermented milk containing living Lactobacillus rhamnosus hsryfm 1301.


Mild heat stress treatment (46 °C, 1 h) was chosen to help control the post-acidification caused by L. rhamnosus hsryfm 1301. When fermented milk was produced by single L. rhamnosus hsryfm 1301, the heat stress treatment reduced the post-acidification from 0.39 to 0.11% lactic acid, and the viable cells were maintained above 2.0 × 108 CFU mL−1 during 21 days of storage. Although the post-acidification limitation of heat treatment was relatively weak in fermented milk produced by L. rhamnosus hsryfm 1301 and S. thermophilus grx02 (from 0.26 to 0.10% lactic acid), this treatment was still effective. Furthermore, no whey separation in the fermented milk was caused by the treatment.


Mild heat stress treatment could limit the post-acidification caused by L. rhamnosus hsryfm 1301 by decreasing its metabolism and proliferation. This treatment is a promising strategy to improve the shelf life of probiotic fermented milk.


Post-acidification limitation Probiotics Proliferation Shelf life Stress treatment 



This work was supported by the Natural Science Foundation of Jiangsu Province (CN) (BK20180910, BK20170496) and the National Natural Science Foundation of China (Nos. 31801565, 31571855).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interests.


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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.College of Food Science and EngineeringYangzhou UniversityYangzhouPeople’s Republic of China
  2. 2.Jiangsu Key Laboratory of Dairy Biotechnology and Safety ControlYangzhouPeople’s Republic of China
  3. 3.Jiangsu Dairy Biotechnology Engineering Research CenterYangzhouPeople’s Republic of China

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