The effects of inulin combined with galacto-oligosaccharide on the various properties of synbiotic soy cheese containing Lactobacillus acidophilus KLDS 1.0738

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-07-15 DOI:10.15586/qas2019.740

X. Zhang, Y. Li, J. Yang, X. Ma, X. Jia, A. L. Li, P. Du

{"title":"The effects of inulin combined with galacto-oligosaccharide on the various properties of synbiotic soy cheese containing Lactobacillus acidophilus KLDS 1.0738","authors":"X. Zhang, Y. Li, J. Yang, X. Ma, X. Jia, A. L. Li, P. Du","doi":"10.15586/qas2019.740","DOIUrl":null,"url":null,"abstract":"This study aimed to evaluate the compatibility of L. acidophilus KLDS 1.0738 (LA-1.0738) with different prebiotic carbohydrates to develop a synbiotic soft soy cheese. It was observed that the addition of 4% (m/v) prebiotics mixture (galacto-oligosaccharide:inulin = 1:3) to soy cheese significantly improved the growth of LA-1.0738, making it no less than 8.2 log colony-forming unit (CFU)/g during the 28-day storage period, but had limited influence on the viability of S. thermophilus KLDS T1C2 (STT1C2). Meanwhile, because of the presence of prebiotics, soy cheese fermented by LA-1.0738 in co-culture with STT1C2 exhibited higher values of acidity, proteolysis and lipolysis index as well as better texture properties and sensory acceptance. These results suggested that the selected combination of prebiotics could be used as functional ingredients to manufacture soy cheese to maintain the survival of desired LA-1.0738, which contributed to improve the texture and sensory features of soy cheese.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"12 1","pages":"46-54"},"PeriodicalIF":4.6000,"publicationDate":"2020-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas2019.740","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

This study aimed to evaluate the compatibility of L. acidophilus KLDS 1.0738 (LA-1.0738) with different prebiotic carbohydrates to develop a synbiotic soft soy cheese. It was observed that the addition of 4% (m/v) prebiotics mixture (galacto-oligosaccharide:inulin = 1:3) to soy cheese significantly improved the growth of LA-1.0738, making it no less than 8.2 log colony-forming unit (CFU)/g during the 28-day storage period, but had limited influence on the viability of S. thermophilus KLDS T1C2 (STT1C2). Meanwhile, because of the presence of prebiotics, soy cheese fermented by LA-1.0738 in co-culture with STT1C2 exhibited higher values of acidity, proteolysis and lipolysis index as well as better texture properties and sensory acceptance. These results suggested that the selected combination of prebiotics could be used as functional ingredients to manufacture soy cheese to maintain the survival of desired LA-1.0738, which contributed to improve the texture and sensory features of soy cheese.

查看原文本刊更多论文

菊粉与低聚半乳糖复合对含嗜酸乳杆菌KLDS-1.0738的合生大豆干酪各项性能的影响

本研究旨在评估嗜酸乳杆菌KLDS 1.0738（LA-1.0738）与不同益生元碳水化合物的相容性，以开发合生软大豆奶酪。据观察，在大豆干酪中添加4%（m/v）益生元混合物（低聚半乳糖：菊粉=1:3）显著改善了LA-1.0738的生长，使其在28天的储存期内不低于8.2 log菌落形成单位（CFU）/g，但对嗜热链球菌KLDS T1C2（STT1C2）的生存能力影响有限。同时，由于益生元的存在，LA-1.0738与STT1C2共培养发酵的大豆干酪表现出更高的酸度、蛋白水解和脂解指数，以及更好的质地特性和感官接受度。这些结果表明，所选择的益生元组合可以用作制造大豆奶酪的功能成分，以保持所需LA-1.0738的存活，这有助于改善大豆奶酪的质地和感官特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.