Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-04-05 DOI:10.1016/j.ijfoodmicro.2025.111190

Zhikun Zeng, Shuangan Chen, Lin Wang, Yaqing Lin, Baodong Zheng, Yi Zhang, Lei Pan

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引用次数: 0

Abstract

Dictyophora indusiata polysaccharide (DIP) is a bioactive substance with excellent prebiotic activity. In this study, we investigated the effects of 0.1 % (w/v) DIP on the physical properties, flavor characteristics and Bifidobacterium longum F2 proliferation of milk beverages. The results showed that DIP maintained the stability of milk beverages, and improved the flavor of milk beverages, including the sweetness, sourness and umami. Notably, DIP significantly increased the content of acetoin, 2-nonanone and 1-nonanol on the 1st and 7th days of storage in milk beverages. In particular, DIP promoted the proliferation of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum F2 and produced acetic acid, which contributed to the improvement of the nutritional properties of the milk beverages. Taken together, the impact of DIP on physical properties, flavor and acetic acid production of milk beverages are consistent with the sensory results. This study demonstrates that DIP is a promising milk beverage additive and provides theoretical guidance for the commercialization of DIP for high value utilization.

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工业双歧杆菌多糖提高乳饮料中益生菌长双歧杆菌F2的风味和活力

工业蓟多糖（DIP）是一种具有良好益生元活性的生物活性物质。本研究研究了0.1% (w/v) DIP对乳饮料物理特性、风味特性和长双歧杆菌F2增殖的影响。结果表明，DIP保持了乳饮料的稳定性，改善了乳饮料的甜度、酸度和鲜味。在贮藏第1天和第7天，DIP显著提高了乳饮料中乙托因、2-壬烷酮和1-壬烷醇的含量。特别是DIP能促进嗜热链球菌、保加利亚乳杆菌、长双歧杆菌F2的增殖，并产生乙酸，有助于改善乳饮料的营养特性。综上所述，DIP对乳饮料的物理性能、风味和醋酸生成的影响与感官结果一致。研究结果表明，DIP是一种极具发展前景的乳饮料添加剂，为DIP的产业化和高价值利用提供了理论指导。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.