Oxyrase and Lactic Acid Bacteria in Frozen Yogurt

Gustavo A. Ordonez, et. al. published an interesting article in the August 2000 Journal of Rapid Methods & Automation in Microbiology describing the effect of Oxyrase® on the metabolic processes of lactic acid bacteria in frozen yogurt mix**.  The authors indicated:

"Frozen yogurt mixes that were treated with 0.5 units of Oxyrase^TM per gram were inoculated with commercial culture organisms of Bifidobacterium bifidum, Lactobacillus acidophilus, and a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus and incubated at 40C for 8 h. Results showed that Oxyrase^TMsignificantly affected the development of titratable acidity (TA) and pH as well as the rates of bacterial growth...In all cultures, Oxyrase^TM enhanced the bacterial growth rate (μ) and reduced generation time (g) (P < 0.05). The greatest effect of Oxyrase^TM on growth was observed with B. bifidum, followed by the mixed yogurt culture and L. acidophilus."

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**ORDONEZ, G. A., FUNG, D. Y.C. and JEON, I. J. (2000), EFFECT OF OXYRASE^TM ON THE METABOLIC PROCESSES OF LACTIC ACID BACTERIA IN FROZEN YOGURT MIX. Journal of Rapid Methods & Automation in Microbiology, 8: 71–81. doi: 10.1111/j.1745-4581.2000.tb00351.x