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首页> 外文期刊>Food microbiology >Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk
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Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk

机译：温度对豆浆中纯净和混合培养物中长双歧杆菌CRL 849和发酵乳杆菌CRL 251生物学活性的影响

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摘要

The influence of temperature on the growth and biological activity of two probiotic strains (Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251) as pure and mixed cultures in soymilk (SM) were evaluated. Maximum growth was observed at 37℃ in both mixed and pure cultures. In a product prepared with the mixed culture (1:1) at 37℃, the amount of lactic acid produced was approximately 55 mmol l~(-1) after 24 h with a slow production rate (2.8 mmol l~(-1) h~(-1)); the formation of acetic acid was higher with respect to pure cultures (82.01 mmol l~(-1) after 24 h), and final pH (24 h) was 5.0. About 85% of the total amount of sugars in SM was reduced, mainly sucrose. Stachyose was reduced (71%) after 4 h of incubation. Maximum activity of alpha-galactosidase (alpha-gal) (13.2U ml~(-1)) was observed after 6 h. At 37℃ the bifidobacterium strain was viable in mixed culture throughout the period assayed. At lower (30℃) or higher (42℃) temperatures, mixed culture showed slower growth and lower acid production in SM but the alpha-gal activity was stimulated at 30℃.
机译：评估了温度对两种益生菌菌株（长双歧杆菌CRL 849和发酵乳杆菌CRL 251）的生长和生物学活性的影响，这些菌株在豆浆（SM）中作为纯培养物和混合培养物。在混合培养和纯培养中，在37℃观察到最大生长。在37℃下混合培养（1：1）制备的产品中，24小时后产生的乳酸量约为55 mmol l〜（-1），而生产率较低（2.8 mmol l〜（-1） h〜（-1））;相对于纯培养物，乙酸的形成更高（24 h后为82.01 mmol l〜（-1）），最终pH（24 h）为5.0。 SM中糖的总量减少了约85％，主要是蔗糖。孵育4小时后，水苏糖减少（71％）。 6小时后观察到最大活性的α-半乳糖苷酶（α-gal）（13.2U ml〜（-1））。在37℃下，双歧杆菌菌株在整个培养过程中在混合培养中均能存活。在较低温度（30℃）或较高温度（42℃）下，混合培养显示SM中生长较慢，产酸量较低，但在30℃时会刺激α-gal活性。

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