黑籽油对正宗开菲尔菌群的影响

Julian E. Nixon, Zeynep Banu Guzel-Seydim, Atif C. Seydim, Xiuping Jiang, William C. Bridges, Annel K. Greene
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引用次数: 0

摘要

介绍:正宗的克非尔起源于东欧高加索山脉,是一种由克非尔谷物制成的发酵乳制品。正宗的克非尔含有乳酸菌、醋酸菌和酵母,这为克非尔提供了许多健康益处,如抗癌、抗诱变和抗过敏特性。Nigella sativa是一种以许多地区名称而闻名的植物,如黑孜然和黑香菜。这种植物的种子被加工成黑籽油。黑籽油有许多潜在的健康益处,如抗菌和抗真菌能力。在土耳其和印度等国家,黑籽油通常被添加到开菲尔或酸奶中。本研究的目的是确定当消费者将黑籽油混合到克非尔中时,不同浓度的黑籽油是否会对有益的克非尔微生物产生负面影响。结果:将0%、0.1%、1%、5%的黑籽油浓度与开菲尔颗粒一起加入牛奶中孵育。检测每种混合物的pH值、乳杆菌、乳球菌、酵母菌和大肠菌群微生物计数。结果表明,对照(0%)和0.1%黑籽油样品的pH和微生物数量无显著差异(P >0.05)。1%黑籽油在开菲尔中的pH值和微生物计数结果显示,虽然没有显著抑制作用,但有轻微的抑制作用(P >0.05),与对照和0.1%黑籽油相比。5%黑籽油的pH值和微生物数量显著差异(P <0.05),表明对克菲尔菌有抑制作用。结论:黑籽油以5%的添加量对开菲尔菌有抑制作用。关键词:开菲尔,黑籽油,乳杆菌,乳球菌,酵母,益生菌
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Black seed oil impact on authentic kefir microbiota
Introduction: Authentic kefir originates from the Caucasus mountains of Eastern Europe and is a fermented milk product made from kefir grains. Authentic kefir contains lactic acid bacteria, acetic acid bacteria and yeasts which provides kefir with numerous health benefits such as anticarcinogenic, antimutagenic and anti-allergic properties. Nigella sativa is a plant known by many regional names such as black cumin and black carraway. Seeds from the plant are processed to produce black seed oil. Black seed oil has many potential health benefits such as antibacterial and antifungal capabilities. In countries including Turkey and India, black seed oil is commonly added to kefir or yogurt. The purpose of this study was to determine if different concentrations of black seed oil would negatively impact beneficial kefir microorganisms when consumers mix black seed oil into kefir. Results: Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk with kefir grains and incubated. Each mixture was tested for pH, Lactobacillus spp., Lactococcus spp., yeast, and coliform microbial counts. Results indicated that the pH and microbial counts of the control (0%) and 0.1% black seed oil samples were not significantly different (P > 0.05). The pH and microbial count results of 1% black seed oil in kefir indicated slight although not significant inhibition (P > 0.05) as compared to the control and 0.1% black seed oil. The pH and microbial counts of 5% black seed oil were significantly different (P < 0.05) from the other samples indicating inhibition of the kefir microorganisms.Conclusion:Black seed oil inhibited kefir microorganism when added at the rate of 5%.Keywords: Kefir, Black Seed Oil, Lactobacillus spp., Lactococcus spp., Yeast, Probiotic
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