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首页> 外文期刊>Nutrition & Food Science >Microbiological assessment of probioticated ginger-based beverages.
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Microbiological assessment of probioticated ginger-based beverages.

机译：益生菌生姜饮料的微生物学评估。

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The need for health-promoting and affordable drinks prompted the idea of incorporating probiotic bacterial isolates into ginger-based beverages. This study examined the viability of 2 probiotic bacterial isolates (Lactobacillus plantarum and Lactobacillus bulgaricus) in ginger-and ginger with garlic-based beverages and assessed in vitro inhibition of 2 common foodborne pathogens, Escherichia coli NCIB 85 and Staphylococcus aureus NCIB 8586, by the probiotic beverages. Sterilized ginger-based beverages were inoculated with isolated Lactobacillus strains and subsequently stored at ambient temp. (27 +or- 1 degrees C) and refrigeration temp. (4 +or- 1 degrees C) for 4 wk. Lactic acid bacteria count of each sample was determined at intervals using a standard method. In vitro inhibition of the foodborne pathogens by the probiotic beverages was determined using a broth culture method. The log counts of Lactobacillus plantarum in the ginger beverage decreased from 9.11 cfu/ml (wk 0) to 8.09 and 7.82 cfu/ml at ambient and refrigeration temp., respectively, at the 4th wk of storage. Log count of Lactobacillus bulgaricus decreased from 7.68 (wk 0) to 2.25 cfu/ml after 4 wk of storage at ambient temp. and 5.57 cfu/ml after 3 wk of storage at refrigeration temp.; L. bulgaricus failed to survive beyond 3 wk in refrigerated storage. A similar trend of viability was exhibited in the ginger with garlic beverage. The probiotic ginger beverage and ginger with garlic beverage inhibited the growth of E. coli and S. aureus to varying degrees during storage. These findings suggest that ginger-based beverages could be used as carriers of probiotic bacteria and thus serve as health drinks.
机译：对促进健康和负担得起的饮料的需求促使了将益生菌分离菌掺入生姜饮料中的想法。这项研究检查了两种益生菌菌株（生乳杆菌和保加利亚乳杆菌）在生姜和生姜中的大蒜基饮料的可行性，并评估了两种常见食源性病原体大肠杆菌NCIB 85和金黄色葡萄球菌NCIB 8586的体外抑制作用。益生菌饮料。将无菌的生姜饮料灌入分离的乳杆菌菌株，然后在室温下保存。 （27 +或-1摄氏度）和冷藏温度。 （4 +或1摄氏度）4周。使用标准方法以一定间隔确定每个样品的乳酸菌计数。使用肉汤培养法确定了益生菌饮料对食源性病原体的体外抑制作用。储存第4周时，姜汁饮料中植物乳杆菌的对数计数分别从环境温度和冷藏温度分别从9.11 cfu / ml（wk 0）降至8.09和7.82 cfu / ml。在环境温度下存储4周后，保加利亚乳杆菌的对数计数从7.68（wk 0）降至2.25 cfu / ml。冷藏温度3 wk储存后为5.57 cfu / ml;保加利亚乳杆菌在冷藏库中无法存活超过3周。生姜与大蒜饮料的生存能力趋势相似。益生菌生姜饮料和生姜加大蒜饮料在储存期间会不同程度地抑制大肠杆菌和金黄色葡萄球菌的生长。这些发现表明，基于姜的饮料可以用作益生菌的载体，因此可以用作保健饮料。

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