Abstract Pulsed Electric Field (PEF) with appropriately selected parameters was used to enrich the probiotic L. rhamnosus B 442 strain with calcium ions. Next, six types of ice-cream mixes were prepared and supplemented with 200 μg of calcium ions. Enrichment of 3 variants of mixes: unfermented, lyophilised and fermented, consisted in the addition of bacteria exposed to PEF to increase calcium bioaccumulation. Calcium levels were measured in bacterial cells and ice cream. After 24 h from the production of ice cream their chemical composition, pH, melting rates, and texture were determined. The colour parameters and the total number of microorganisms were analysed as well. The highest accumulation of Ca2+ ions in cells was achieved when the pulsed electric field was applied at the field strength of 3.0 kV/cm and at calcium concentration of 200 μg/mL of medium. The significant differences in all physicochemical parameters that were dependent on the ice cream production process were observed. The use of the PEF-modified L. rhamnosus B 442 bacteria for milk fermentation caused that obtained ice cream had the highest content of dry matter, fat, protein, and carbohydrates, as well as the lowest melting rates. There were no differences in the colour parameters a* and ΔH. Ice cream enriched with calcium ions with the use of PEF did not differ significantly in terms of bacterial survival rates.

中文翻译：

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脉冲电场在富含细胞内钙离子益生菌（鼠李糖乳杆菌 B 442）冰淇淋生产中的应用

Abstract Pulsed Electric Field (PEF) with appropriately selected parameters was used to enrich the probiotic L. rhamnosus B 442 strain with calcium ions. 接下来，制备了六种类型的冰淇淋混合物，并添加了 200 μg 的钙离子。3 种混合物变体的富集：未发酵、冻干和发酵，包括添加暴露于 PEF 的细菌以增加钙的生物积累。在细菌细胞和冰淇淋中测量钙水平。冰淇淋生产 24 小时后，测定了它们的化学成分、pH 值、融化速率和质地。还分析了颜色参数和微生物总数。当以 3 的场强施加脉冲电场时，细胞中 Ca2+ 离子的积累达到最高。0 kV/cm 和钙浓度为 200 μg/mL 的培养基。观察到依赖于冰淇淋生产过程的所有物理化学参数的显着差异。使用 PEF 修饰的鼠李糖乳杆菌 B 442 细菌进行牛奶发酵导致获得的冰淇淋具有最高的干物质、脂肪、蛋白质和碳水化合物含量，以及最低的融化率。颜色参数 a* 和 ΔH 没有差异。使用 PEF 的富含钙离子的冰淇淋在细菌存活率方面没有显着差异。用于牛奶发酵的鼠李糖 B 442 细菌导致获得的冰淇淋的干物质、脂肪、蛋白质和碳水化合物含量最高，融化率最低。颜色参数 a* 和 ΔH 没有差异。使用 PEF 的富含钙离子的冰淇淋在细菌存活率方面没有显着差异。用于牛奶发酵的鼠李糖 B 442 细菌导致获得的冰淇淋的干物质、脂肪、蛋白质和碳水化合物含量最高，融化率最低。颜色参数 a* 和 ΔH 没有差异。使用 PEF 的富含钙离子的冰淇淋在细菌存活率方面没有显着差异。