The effect of Auricularia auricula aqueous extract (AAE) on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12, and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (p < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.

中文翻译：

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乌耳水提物对嗜酸乳杆菌La-5和双歧双歧杆菌Bb-12的存活以及合生酸奶的感官和功能特性的影响

在4°C储存28天的过程中，研究了木耳水提物（AAE）对嗜酸乳杆菌La-5和双歧双歧杆菌Bb-12的存活以及酸奶的化学和感官特性的影响。使用0.05％的AAE可提高嗜酸乳杆菌La-5和双歧双歧杆菌Bb-12的存活率，分别约为0.35和0.58 log CFU / g。但是，浓度为0.1％的AAE可提高嗜酸乳杆菌La-5和双歧双歧杆菌Bb-12的存活率。分别约为0.43和0.51 log CFU / g。此外，在28天后，浓度为0.1％的AAE可使抗氧化活性和总酚含量急剧增加，分别达到115.30 mg BHT当量/ kg和1,057.6 mg没食子酸/ kg。与对照组相比，在酸奶中添加AAE显着降低了感官接受度，同时导致脱水收缩（p  <.05）。总之，这项研究的结果表明，添加AAE可以改善酸奶的益生菌保护和功能特性，建议将其应用于共生酸奶中。