Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

Jithmi Siriwardhana , D.M.D. Rasika , Dinusha Yapa , W.A.D.V. Weerathilake , Hasitha Priyashantha
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Abstract

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

用椴树果肉提高发酵羊奶饮料中益生菌的存活率和质量
本研究旨在评估桦木果肉对益生菌鼠李糖乳杆菌(LGG)活力的影响,以及桦木果肉山羊奶饮料在21天冷藏储存期间的一些理化特性。在山羊奶(GM)中添加不同比例(0 %、5 %、10 % 和 20 %)的桦树果肉(BFP),并用 LGG 与传统酸奶培养物结合进行发酵。每周对产品进行一次分析。不含酵母的发酵转基因作为对照。红度(a*)、黄度(b*)、色度和 LGG 的活力都有显著提高,而 pH 值、亮度(L*)和白度则因添加 BFP 而显著降低。贮存 14 天后,所有含蝙蝠葛的发酵乳的 LGG 数量都大大高于对照组(p < 0.05)。贮藏结束时,含 20% 桦脂的产品的存活率最高(7.01 log CFU/mL)。在整个贮藏期间,所有产品(包括对照组)的益生菌存活计数都大于 6 log CFU/mL。产品的 pH 值会随着时间的推移而降低,但在贝尔的作用下会趋于稳定。总之,研究结果表明,羊奶是 LGG 的理想载体,添加桦胶可提高发酵羊奶的益生菌活力、理化质量和营养价值,从而改善其整体质量。
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
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