期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 5, 页码 1015-1021出版社
ELSEVIER
DOI: 10.1016/j.lwt.2009.01.002
关键词
Probiotic; Prebiotic; Milk; Inulin; Co-culture; Generation time
资金
- FAPESP (Fudacao de Apoio a Pesquisa do Estado de Sao Paulo, Brazil)
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior, Brazil)
- CNPq (Conselho Nacional de Pesquisa, Brazil)
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by co-cultures and pure Cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis with Streptococcus thermophilus. We compared, either in the presence or absence of 4 g inulin/100 g, the results of the main kinetic parameters, specifically the generation time (t(g)), the maximum acidification rate (V-max). and the times to reach V-max (t(max)), to attain pH 5.0 (t(pH5.0)) and to complete the fermentation (t(pH4.5)). Post-acidification, lactic acid formation and cell counts were also determined and compared, either 1 day after the fermentation was complete or after 7 day storage at 4 degrees C. In general, inulin addition to the milk increased in co-cultures V-max, decreased t(max), t(g) and t(pH4.5), favored post-acidification, exerted a bifidogenic effect, and preserved almost intact cell viability during storage. In addition, S. thermophilus was shown to stimulate the metabolism of the other lactic bacteria. Contrary to co-cultures, most of the effects in pure Cultures were not statistically significant. The most important aspect of this paper is the use of the generation time as a toot to investigate the microbial response to inulin addition. (c) 2009 Elsevier Ltd. All rights reserved.
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