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首页> 外文期刊>Journal of dairy research >Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions
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Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

机译：细菌起动培养物在不同发酵条件下诱导乳脂酸谱的合适变化

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摘要

This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3∶1, 1∶1, and 1∶3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3∶1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1∶1 S. thermophilus to I. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.
机译：本研究旨在将嗜热量与乳酸杆菌（3:1,1:1和1:3）的不同比率对kermanshahi的脂肪酸谱质量的各种压力温度（37和45℃）的乳酸杆菌（3:1,1:1和1:3）进行比较Roghan（酸奶副产物）和酸奶油，得到一种用于生产比牛奶和奶油更健康的动物脂肪的公式。诸如发酵等应力在细菌行为中起重要作用，因此在食品质量方面发挥着重要作用。我们的研究结果仅在37℃下呈现罗汉和酸性稀释脂肪酸水平之间的显着差异。此外，起始培养3:1是在37℃下生产具有更高质量的脂肪酸谱的产品的最佳起动器，1:1 S.热嗜热素对I.保加利菌比在45℃下最佳。似乎细菌通过改变脂肪酸型材来适应恶劣的生长条件，并且这些变化在生产一种具有最佳脂肪酸型材的动物脂肪的生产中需要考虑。总之，Roghan脂肪酸型材在37℃下仅比酸性霜更合适。

著录项

  • 来源
    《Journal of dairy research》 |2020年第4期|469-473|共5页
  • 作者

    Gholamreza Bahrami; Ali Mostafaie; Amir Kiani; Maryam Chalabi;

  • 作者单位

    Medical Biology Research Center Health Technology Institute Kermanshah University of Medical Sciences Kermanshah Iran;

    Medical Biology Research Center Health Technology Institute Kermanshah University of Medical Sciences Kermanshah Iran;

    Regenerative Medicine Research Center Kermanshah University of Medical Sciences Kermanshah Iran;

    Medical Biology Research Center Health Technology Institute Kermanshah University of Medical Sciences Kermanshah Iran School of Dentistry Kermanshah University of Medical Sciences Kermanshah Iran;

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

    Fatty acid profiles; kermanshahi roghan; lactic acid bacteria; sour cream;

    机译：脂肪酸谱;Kermanshahi Roghan;乳酸菌;酸奶油;

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