Synergistic fermentation of reconstituted milk fortified with kiwi juice by Saccharomyces boulardii and lactobacilli strains

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-20 DOI:10.1007/s11694-025-03413-4

Ahmed H. Mousa, Alaa Abd Al-Gwad, Gang Wang, Hao Zhang, Mohamed Ghamry, Ahmed Mohamed Abdeldaiem, Amr M. Bakry

引用次数: 0

Abstract

Kiwi juice promoted the growth of lactobacilli in reconstituted milk.

Saccharomyces, Lb. casei 20,975, and Lb. plantarum JXJ (6–12) worked synergistically.

The growth of lactobacilli is significantly inhibited by ethanol production.

S. boulardii used glucose and galactose to produce ethanol.

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博拉氏酵母菌与乳酸菌协同发酵猕猴桃汁复合乳

猕猴桃汁促进了乳中乳酸菌的生长。Saccharomyces、Lb. casei 20,975和Lb. plantarum JXJ（6-12）协同作用。乙醇生产显著抑制乳酸菌的生长。博拉迪利用葡萄糖和半乳糖生产乙醇。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.