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首页> 外文期刊>International journal of food science & technology >Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system
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Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system

机译：使用溶菌酶和乳链菌肽控制发酵饮料中的乳酸菌：测试传统饮料波沙作为模型食品系统

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The objective of this study was to increase quality and limited shelf-life of boza (3-15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 ℃ for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 ℃. Results of LAB counts as well as pH, d- and L-lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g~(-1)) or LYS:NIS (500:250 μg g~(-1)) could be controlled without reducing LAB counts below 6 log CFU mL~(-1) during 2 weeks shelf-life. In contrast, LYS (500 μg g~(-1)) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e-nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.
机译：这项研究的目的是提高Boza的品质和有限的保质期（3-15天），Boza是使用溶菌酶（LYS）和/或乳链菌肽（NIS）的传统巴尔干产发酵饮料。为此，首先在肉汤中最常分离的乳酸菌之一的植物乳杆菌中于4℃的肉汤培养基中测试NIS，LYS和LYS：NIS组合的有效性3周。然后在4℃冷藏时评估了LYS和NIS在波萨酒中的稳定性，它们对LAB数量的影响以及波萨酒的化学和感官特性。 LAB计数结果以及pH，d-和L-乳酸以及可滴定的酸度测量结果表明，博萨中含有NIS（250μgg〜（-1））或LYS：NIS（500：250μgg〜（ -1））可以在2周的保质期内不降低LAB计数低于6 log CFU mL〜（-1）的情况下进行控制。相反，仅LYS（500μgg〜（-1））不能控制boza中的LAB延迟其酸性变质。专家小组成员的感官分析和电子鼻测量也证明了NIS和LYS：NIS的应用对Boza质量的积极影响。这项工作表明，使用天然GRAS试剂保存含有益生菌LAB的发酵饮料是可能的，而不会影响其特有的香气和风味。

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