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Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

机译：使用物理方法衰减有机大米饮料中的乳酸菌

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摘要

A wild strain of Lactobacillus plantarum, isolated from an Italian sourdough, was inoculated in an organic rice drink; however, it caused a strong acidification. Thus, it was preliminary processed through ho-mogenization (single or multiple passes) or sonication (US) and then inoculated in the beverage. The samples were stored at 4 ℃ and analyzed to assess pH, production of lactic acid, viable count and sensory scores. A US-2-step process (power, 80%) could control acidification; viability and sensory traits were never affected by sonication. This result was confirmed on two commercial probiotics (Lactobadllus casei LC01 and Bifidobacterium animate subsp. lactis Bbl2). In the 2nd step samples inoculated with attenuated strains were also stored under thermal abuse conditions (25 or 37 ℃ for 4 or 24 h, then at 4 ℃) and the results showed that US could control acidification for a short thermal abuse. Finally, US-attenuated starter cultures were inoculated in the rice drink containing fi-glucans as healthy compounds; the targets did not cause any significant change of prebiotic.
机译：从意大利酵母中分离出的野生乳酸杆菌菌株被接种到有机大米饮料中。但是，它引起了强烈的酸化。因此，通过均质（单次或多次）或超声处理（US）进行了初步处理，然后将其接种到饮料中。将样品保存在4℃并进行分析，以评估pH值，乳酸的产生，存活数和感官评分。美国两步法（功率为80％）可以控制酸化；活力和感官特征从未受到超声处理的影响。在两个商业益生菌（干酪乳杆菌LC01和双歧杆菌有生命的乳酸亚种Bbl2）上证实了这一结果。在第二步中，接种了减毒菌株的样品也被保存在热滥用条件下（25或37℃放置4或24 h，然后在4℃），结果表明US可以控制酸化，从而实现短暂的热滥用。最后，在含有fi-葡聚糖作为健康化合物的大米饮料中接种美国减毒发酵剂。靶标未引起任何益生元的显着变化。

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  • 来源
    《Food microbiology》 |2016年第febaptab期|1-8|共8页
  • 作者

    Antonio Bevilacqua; Francesco Pio Casanova; Leonardo Petruzzi; Milena Sinigaglia; Maria Rosaria Corbo;

  • 作者单位

    Department of the Sciences of Agriculture, Food and Environment University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Sciences of Agriculture, Food and Environment University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Sciences of Agriculture, Food and Environment University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Sciences of Agriculture, Food and Environment University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

    Department of the Sciences of Agriculture, Food and Environment University of Foggia, Via Napoli 25, 71122, Foggia, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Attenuation; Sonication; Acidification; Viability; Modeling; Sensory scores; Rice drink;

    机译：衰减;超声处理酸化;可行性;造型;感官分数;米酒;

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