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首页> 外文期刊>Archives of Biological Sciences >THE APPLICATION OF AUTOCHTHONOUS POTENTIAL of PROBIOTIC LACTOBACILLUS PLANTARUM 564 IN FISH OIL FORTIFIED Yoghurt PRODUCTION
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THE APPLICATION OF AUTOCHTHONOUS POTENTIAL of PROBIOTIC LACTOBACILLUS PLANTARUM 564 IN FISH OIL FORTIFIED Yoghurt PRODUCTION

机译：益生菌乳酸菌564的自发潜力在鱼油强化酸奶生产中的应用

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The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.
机译：这项工作的目的是调查本地的，可能是益生菌的植物乳杆菌564的存活率，以及长链多不饱和脂肪酸omega-3（omega-3 PUFA）鱼油强化对酸奶感官品质的影响。使用德氏乳杆菌属菌种的发酵培养物生产了三种酸奶。保加利亚和嗜热链球菌（丹麦汉森），以及潜在的益生菌植物乳杆菌564（贝尔格莱德大学农业学院工业微生物学系培养物），如下：（1）无omega-3 PUFA; （2）含100 mg / l的omega-3 PUFA; （3）加入200mg / l的omega-3 PUFA。潜在益生菌Lb的存活率。在酸奶储存3周的过程中，检查了植物564的含量，发酵菌数量的变化，pH值的变化以及感官评估。 Lb的细胞。 a564保持在> 108cfug？1。链球菌的起始细菌计数> 107 cfug？1，乳杆菌计数> 106 cfug？1。 pH的变化在发酵乳的正常pH范围内。感官评估表明，酸奶的所有变体都是由Lb产生的。 Plantarum 564和2个浓度的omega-3多不饱和脂肪酸的感官品质较高（超过最高品质的90％），并且在整个存储期间均无明显变化。尽管对照样品的感官质量被评价为更好，但是用鱼油强化的实验样品也具有非常可接受的感官特性。潜在益生菌Lb具有高生存力的结果。 Plantarum 564以及非常可接受的酸奶感官特性表明，该菌株可成功用于生产以PUFA omega-3鱼油强化的酸奶作为一种新的功能性乳制品。

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