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首页> 外文期刊>Food Science and Biotechnology >Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk
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Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk

机译：5种益生菌乳酸菌在2种风味发酵乳中的存活和活性

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摘要

The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was assessed in 2 types of probiotic flavored drink based on fermented milk during 21 days of refrigerated storage (5°C). Also, changes in biochemical parameters (pH, titrable acidity, and redox potential) during fermentation as well as the sensory attributes of final product were determined. Among the probiotic strains, L. casei LAFTI L26 exhibited the highest retention of viability during refrigerated storage period, while L. acidophilus LA-5 showed the highest loss of viability during this period. The decline in cell count of probiotic bacteria in strawberry fermented milk was significantly greater compared to peach fermented milk. In an overall approach, peach fermented milk containing L. casei LAFTI L26 was selected as the optimal treatment in this study in both aspects of viability and sensory accpeptibility.
机译：在发酵后的21天中，对两种类型的基于发酵乳的益生菌调味饮料，评估了5种益生菌乳酸杆菌菌株（嗜酸乳杆菌LA-5，干酪乳杆菌L01，干酪乳杆菌LAFTI L26，副干酪乳杆菌Lcp37和鼠李糖乳杆菌HN001）的活力。储存（5°C）。此外，还确定了发酵过程中生化参数（pH，可滴定酸度和氧化还原电位）的变化以及最终产品的感官属性。在益生菌菌株中，干酪乳杆菌LAFTI L26在冷藏期间显示出最高的生存能力，而嗜酸乳杆菌LA-5在此期间显示出最高的生存能力。与桃子发酵乳相比，草莓发酵乳中益生菌细胞计数的下降明显更大。总的来说，在本研究中，从活力和感官适应性两个角度出发，选择含有干酪乳杆菌LAFTI L26的桃发酵乳作为最佳治疗方法。

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  • 来源
    《Food Science and Biotechnology》 |2012年第1期|p.151-157|共7页
  • 作者

    Yasaman Sadaghdar; Amir Mohammad Mortazavian; Mohammad Reza Ehsani;

  • 作者单位

    Department of Food Science and Technology, Faculty of Agriculture, Science and Research Branch, Islamic Azad University, Tehran, Iran;

    Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran;

    Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural Campus, University of Tehran, P.O. Box 31587-78659, Karaj, Iran;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    flavored fermented milk; probiotic; lactobacilli; viability; chemical change;

    机译：调味发酵乳;益生菌;乳酸杆菌;生存力;化学变化;

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