生物酸奶中添加油枣粉对益生菌存活及合成胃液体外耐酸监测的影响

Q3 Agricultural and Biological Sciences
Alper Güngören, Ayşegül Demircioğlu, Yasin Akkemik, Ahmet Güner
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引用次数: 0

摘要

本研究旨在探讨油橄榄粉对嗜酸乳杆菌的抑制作用。保加利亚双歧杆菌和动物双歧杆菌亚种。益生菌酸奶贮存期间的乳酸含量及油橄榄粉对这些益生菌是否有保护胃液的作用。为此,在冷藏过程中,研究了不同剂量(1%、2%和3% w/v)的油橄榄粉对可滴定酸度、pH值和微生物特性的影响。此外,在储存的第一天,研究了益生菌在pH调节为(pH 2.0-ph 4.0)的模拟胃液中1、60、120和180分钟的体外耐受性。橄榄油粉添加量较高(2%-3%)的酸奶pH较高,可滴定酸度较低。此外,添加3%油橄榄粉对嗜酸乳杆菌、德尔布鲁氏乳杆菌有一定的防腐作用。保加利亚芽孢杆菌和动物芽孢杆菌亚种。储存过程中会发生乳酸。在pH为4.0的合成胃液中储存第一天,所有益生菌的体外酸耐受性在180分钟内保持稳定。此外,在pH 2.0 SGF下,动物芽孢杆菌亚种;乳酸菌在对照组和1%的组中低于可检出限度。而在180 min时,2%和3%组的活力接近3 log cfu/g,这与油橄榄皮的缓冲作用有关。因此,这些结果可以证明橄榄油粉可以用于生产生物酸奶。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of Elaeagnus angustifolia flour added to bio-yogurt on probiotic survival and monitoring of in vitro acid tolerance in synthetic gastric fluid
The present study aimed to investigate the effect of oleaster flour on Lactobacillus acidophilus, L. delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis in probiotic yogurt during its storage period and whether oleaster flour has a protective effect against gastric fluid for these probiotic bacteria. For that purpose, the effect of oleaster flour at different doses (1%, 2%, and 3% w/v) on the titratable acidity, pH, and microbiological properties was investigated throughout cold storage. In addition, on the first day of storage, in vitro tolerance of probiotics in pH adjusted to (pH 2.0-ph 4.0) simulated gastric fluid was investigated for 1, 60, 120, and 180 min. Yogurt with a higher dosage (2%-3%) of oleaster flour had a higher pH and lower titratable acidity. Moreover, the addition of 3% oleaster flour showed a preservative effect on L. acidophilus, L. delbrueckii subsp. bulgaricus and B. animalis subsp. lactis during storage. On the first day of storage in pH 4.0 for synthetic gastric fluid, in vitro acid tolerance of all probiotics showed stability for 180 minutes. Also, at pH 2.0 SGF, B. animalis subsp. lactis was below the detectable limit in the control and 1% of groups. However, the 2% and 3% groups showed nearly 3 log cfu/g viability at the end of 180 min. These positive effects were related to the buffering effect of the oleaster peel. Thus, these results could prove that oleaster flour can be used for the production of bio-yogurt.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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