对分离自中国和蒙古国传统发酵乳制品中194株瑞士乳杆菌(Lactobacillus helveticus)的发酵、益生及感官特性进行研究,旨在筛选得到优良特性菌株应用于活性乳酸菌饮料的生产当中。以菌株发酵产酸速率、人工胃肠液耐受性和胆盐耐受性为主...对分离自中国和蒙古国传统发酵乳制品中194株瑞士乳杆菌(Lactobacillus helveticus)的发酵、益生及感官特性进行研究,旨在筛选得到优良特性菌株应用于活性乳酸菌饮料的生产当中。以菌株发酵产酸速率、人工胃肠液耐受性和胆盐耐受性为主要指标,筛选出产酸速率快且益生特性优良的菌株L. helveticus IMAU30040和IMAU40086,并以商业化菌株Lactobacillus paracasei Lc-01为对照制作活性乳酸菌饮料并研究其贮藏稳定性。L. helveticus IMAU30040和IMAU40086发酵活性乳酸菌饮料于4℃贮藏28 d过程中,pH值无显著变化,活菌数仍均保持在10^(8)mL^(-1)以上,且IMAU30040在贮藏期间的活菌数高于IMAU40086。感官评价结果表明,L. helveticus发酵活性乳酸菌饮料的口感、滋味、风味和状态得分在同一贮藏时间与对照组无显著差异。综上所述,L. helveticus IMAU30040具有作为活性乳酸菌饮料发酵菌种的潜力。展开更多
Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and i...Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.展开更多
<span style="line-height:1.5;"><span style="font-family:Verdana;">An antioxidant is a substance that inhibits the oxidation of other molecules caused by free radicals. The inbuilt antio...<span style="line-height:1.5;"><span style="font-family:Verdana;">An antioxidant is a substance that inhibits the oxidation of other molecules caused by free radicals. The inbuilt antioxidant systems possessed by living or</span><span style="font-family:Verdana;">g</span><span style="font-family:Verdana;">anisms are generally not enough to prevent them from oxidati</span><span style="font-family:Verdana;">ve damage</span><span style="font-family:Verdana;">s and the use</span></span><span style="line-height:1.5;font-family:Verdana;">s</span><span style="line-height:1.5;font-family:Verdana;"> of synthetic antioxidants also ha</span><span style="line-height:1.5;font-family:Verdana;">ve</span><span style="line-height:1.5;font-family:Verdana;"> some harmful effects. T</span><span style="line-height:1.5;"><span style="font-family:Verdana;">his study was aimed at evaluating the antioxidant activities of exopolysaccharides p</span><span style="font-family:Verdana;">roduced by lactic acid bacteria isolated from yoghurt. Lactic acid bac</span><span style="font-family:Verdana;">teria (LAB) were isolated from six different brands of commercially available yoghurt using deMan Rogosa Sharpe (MRS) agar. The LAB isolates were identified based on morphological and biochemical analyses and were screened for exopolysaccharide (EPS) production. The LAB isolates screened positive were used for EPS production in a liquid medium and the EPS produced were purified and quantified using standard methods. Antioxidant activities of the E</span><span style="font-family:Verdana;">PS were evaluated by determining the 1,1-dip</span><span style="font-family:Verdana;">henyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, ferric ion reducing power, and total phenolic contents. Data obtained were analysed using Analysis of Variance. Total lactic acid bacterial count obtained from the yoghurt samples ranged from 0 - 3.9 × 10</span><sup><span style="font-family:Verdana;">4</span></sup><span style="font-family:Verdana;"> CFU/mL with sample 展开更多
文摘对分离自中国和蒙古国传统发酵乳制品中194株瑞士乳杆菌(Lactobacillus helveticus)的发酵、益生及感官特性进行研究,旨在筛选得到优良特性菌株应用于活性乳酸菌饮料的生产当中。以菌株发酵产酸速率、人工胃肠液耐受性和胆盐耐受性为主要指标,筛选出产酸速率快且益生特性优良的菌株L. helveticus IMAU30040和IMAU40086,并以商业化菌株Lactobacillus paracasei Lc-01为对照制作活性乳酸菌饮料并研究其贮藏稳定性。L. helveticus IMAU30040和IMAU40086发酵活性乳酸菌饮料于4℃贮藏28 d过程中,pH值无显著变化,活菌数仍均保持在10^(8)mL^(-1)以上,且IMAU30040在贮藏期间的活菌数高于IMAU40086。感官评价结果表明,L. helveticus发酵活性乳酸菌饮料的口感、滋味、风味和状态得分在同一贮藏时间与对照组无显著差异。综上所述,L. helveticus IMAU30040具有作为活性乳酸菌饮料发酵菌种的潜力。
文摘本文详细介绍了益生菌玫瑰活性乳酸菌饮品的研制工艺,并通过L9(33)正交试验探讨了玫瑰花粉的添加量、稳定剂的杀菌温度和时间以及发酵乳添加量对产品稳定性和口感的影响,同时研究了该产品菌种的生长随pH变化的曲线,得出制备的最优组合为:玫瑰花粉添加量为0.35%,菌种发酵时间为72 h,发酵乳含量为37.5%,稳定剂杀菌温度及时间为85~90℃/20 min.
文摘Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.
文摘<span style="line-height:1.5;"><span style="font-family:Verdana;">An antioxidant is a substance that inhibits the oxidation of other molecules caused by free radicals. The inbuilt antioxidant systems possessed by living or</span><span style="font-family:Verdana;">g</span><span style="font-family:Verdana;">anisms are generally not enough to prevent them from oxidati</span><span style="font-family:Verdana;">ve damage</span><span style="font-family:Verdana;">s and the use</span></span><span style="line-height:1.5;font-family:Verdana;">s</span><span style="line-height:1.5;font-family:Verdana;"> of synthetic antioxidants also ha</span><span style="line-height:1.5;font-family:Verdana;">ve</span><span style="line-height:1.5;font-family:Verdana;"> some harmful effects. T</span><span style="line-height:1.5;"><span style="font-family:Verdana;">his study was aimed at evaluating the antioxidant activities of exopolysaccharides p</span><span style="font-family:Verdana;">roduced by lactic acid bacteria isolated from yoghurt. Lactic acid bac</span><span style="font-family:Verdana;">teria (LAB) were isolated from six different brands of commercially available yoghurt using deMan Rogosa Sharpe (MRS) agar. The LAB isolates were identified based on morphological and biochemical analyses and were screened for exopolysaccharide (EPS) production. The LAB isolates screened positive were used for EPS production in a liquid medium and the EPS produced were purified and quantified using standard methods. Antioxidant activities of the E</span><span style="font-family:Verdana;">PS were evaluated by determining the 1,1-dip</span><span style="font-family:Verdana;">henyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, ferric ion reducing power, and total phenolic contents. Data obtained were analysed using Analysis of Variance. Total lactic acid bacterial count obtained from the yoghurt samples ranged from 0 - 3.9 × 10</span><sup><span style="font-family:Verdana;">4</span></sup><span style="font-family:Verdana;"> CFU/mL with sample
