{"title":"富含乳酸菌和双歧杆菌的酸奶状饮料","authors":"Annalisa d’Amelio, C. Altieri, D. Campaniello","doi":"10.3390/foods2023-15099","DOIUrl":null,"url":null,"abstract":": To develop an enriched fermented milk, an experimental design was used in the first step by combining Lactiplantibacillus plantarum (isolated from oenological matrix) and Bifidobacterium animalis subsp. lactis strains, at different inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 ◦ C) to study the effects on the acidification. Then, for the realization of the yoghurt-like drink, 5 log CFU/mL of both strains was inoculated in milk + 10% honey at 35 ◦ C for 24 h; the fermented milk was stored at 4 ◦ C for 50 days. The microbial concentrations were always >8 log CFU/mL.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"117 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Yoghurt-Like Drink Enriched with Lactobacilli and Bifidobacteria\",\"authors\":\"Annalisa d’Amelio, C. Altieri, D. Campaniello\",\"doi\":\"10.3390/foods2023-15099\",\"DOIUrl\":null,\"url\":null,\"abstract\":\": To develop an enriched fermented milk, an experimental design was used in the first step by combining Lactiplantibacillus plantarum (isolated from oenological matrix) and Bifidobacterium animalis subsp. lactis strains, at different inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 ◦ C) to study the effects on the acidification. Then, for the realization of the yoghurt-like drink, 5 log CFU/mL of both strains was inoculated in milk + 10% honey at 35 ◦ C for 24 h; the fermented milk was stored at 4 ◦ C for 50 days. The microbial concentrations were always >8 log CFU/mL.\",\"PeriodicalId\":505782,\"journal\":{\"name\":\"Foods 2023\",\"volume\":\"117 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods 2023\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods2023-15099\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods 2023","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods2023-15099","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Yoghurt-Like Drink Enriched with Lactobacilli and Bifidobacteria
: To develop an enriched fermented milk, an experimental design was used in the first step by combining Lactiplantibacillus plantarum (isolated from oenological matrix) and Bifidobacterium animalis subsp. lactis strains, at different inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 ◦ C) to study the effects on the acidification. Then, for the realization of the yoghurt-like drink, 5 log CFU/mL of both strains was inoculated in milk + 10% honey at 35 ◦ C for 24 h; the fermented milk was stored at 4 ◦ C for 50 days. The microbial concentrations were always >8 log CFU/mL.
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