Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis in stirred fruit yogurts
Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis in stirred fruit yogurts
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DOI：
10.1016/j.lwt.2007.08.009
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发表时间：
2008-01-01
影响因子：
6
通讯作者：
Phillips, M.
中科院分区：
文献类型：
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作者：
Kailasapathy, K.;Harmstorf, I.;Phillips, M.
商业水果制剂(芒果、混合浆果、百香果和草莓)对益生菌、嗜酸乳杆菌L10和动物双歧杆菌SSP活力的影响。对搅拌酸奶在冷藏温度(4摄氏度)下储存(35天)的乳酸杆菌LAFTI(R)B94进行了评估。结果表明，添加5g/100g水果制剂和10g/100g水果制剂对两株益生菌的活力均无显著影响(p>；0.05)，但添加10g/100g西番莲果或混合浆果的L10酸奶对两株益生菌的活力无显著影响。添加水果制剂后，96%的添加水果制剂的酸奶在储存期内与普通酸奶相比，益生菌的活性没有表现出更大的损失。观察到酸奶贮藏后的pH值与益生菌的存活率之间存在相关性。然而，在35天的保质期结束时，所有的酸奶都含有推荐水平的益生菌(10(6)-10(7)cfu/g)。(C)2007年瑞士食品科学和技术学会。爱思唯尔有限公司出版。保留所有权利。
The effect of commercial fruit preparations (mango, mixed berry, passion fruit and strawberry) on the viability of probiotic bacteria, Lactobacillus acidophilus LAFTI (R) L10 and Bifidobacterium animalis ssp. lactis LAFTI (R) B94 in stirred yogurts during storage (35 days) at refrigerated temperature (4 degrees C) was evaluated. The results showed that addition of either 5 or 10 g/100 g fruit preparations had no significant (p > 0.05) effect on the viability of the two probiotic strains except on L. acidophilus LAFTI L10 yogurt with 10 g/100 g passion fruit or mixed berry. After the addition of fruit preparation, 96% of the yogurts incorporated with fruit preparation did not exhibit a greater loss in the viability of probiotic bacteria compared to plain yogurt during the storage period. A correlation between the post-storage pH in yogurts and the survival of probiotic bacteria was observed. All the yogurts, however, contained the recommended levels of (10(6)-10(7) cfu/g) probiotic bacteria at the end of 35-day shelf life. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.