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Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria.
Probiotics and Antimicrobial Proteins ( IF 4.9 ) Pub Date : 2020-09-25 , DOI: 10.1007/s12602-020-09710-2
Damla Güney 1 , Mine Güngörmüşler 1, 2
Affiliation  

As being a rapidly developing area, the production of nondairy-based functional beverages continues to accelerate considerably. In the present study, the probiotification of a mixture of the juices of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber has been utilized for the development of probiotic fruit-vegetable juice. Lactic acid fermentation was comparatively performed by Lactobacillus acidophilus DSM13241, Lacticaseibacillus paracasei subsp. paracasei ATCC 55544, Lacticaseibacillus rhamnosus ATCC53103, Lactiplantibacillus plantarum DSMZ 20174, and Bifidobacterium animalis subsp. lactis BB-12 at 37 °C for 24 h. Following, the fermented products were kept at 8 °C for 45 days, and viability of the strains were tested during the storage period, which refers 15th, 30th, and 45th days. During fermentation, the number of viable probiotic cells increased up to 9.42 log CFU/mL. Consequently, at the end of storage, all strains exhibited an acceptable amount of viability along with L. rhamnosus ATCC 53103 with the highest value reaching 9.30 log CFU/mL. The beverage was successfully scaled up in a bioreactor followed by a sensory evaluation. Statistical analysis revealed that there is a significant difference (p < 0.05) on how much the product was enjoyed between all tested samples with an average score of 3.8 out of 7.0. Thus, flavor and consumer acceptability of the beverage was improved with the addition of 30% of apple juice. The results affirm that the proposed novel fermented mixture of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber stands as a promising functional product to be placed in the beverage market.



中文翻译:

乳酸菌和双歧杆菌益生菌菌株新型发酵果汁混合物的开发和比较评价。

作为一个快速发展的领域,非乳基功能饮料的生产继续大幅加速。在本研究中,菊芋汁、菠萝汁、南瓜汁、菠菜和黄瓜汁混合物的益生菌已被用于开发益生菌果蔬汁。乳酸发酵由嗜酸乳杆菌DSM13241、副干酪乳杆菌亚种进行比较。副干酪ATCC 55544、鼠李糖杆菌ATCC53103、植物乳杆菌DSMZ 20174 和动物双歧杆菌亚种。乳酸菌BB-12 在 37°C 下保持 24 小时。随后,将发酵产物在 8°C 下保存 45 天,并在第 15、30 和 45 天的储存期内测试菌株的活力。在发酵过程中,活益生菌细胞的数量增加到 9.42 log CFU/mL。因此,在储存结束时,所有菌株以及鼠李糖乳杆菌ATCC 53103均表现出可接受的活力,最高值达到 9.30 log CFU/mL。该饮料在生物反应器中成功放大,随后进行了感官评估。统计分析表明存在显着差异(p < 0.05)关于产品在所有测试样品之间的享受程度,平均得分为 3.8(总分 7.0)。因此,通过添加 30% 的苹果汁,改善了饮料的风味和消费者的接受度。结果证实,提出的菊芋、菠萝、南瓜、菠菜和黄瓜的新型发酵混合物是一种很有前途的功能性产品,可投放到饮料市场。

更新日期:2020-09-26
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