使用 Lactobacillus bulgaricus 和 Lactobacillus plantarum 进行热带果汁混合物的益生菌化:初步研究
Carmencita Duberry1, Rohanie Maharaj2, Dimple Singh-Ackbarali1
1Biosciences, Agriculture and Food Technologies (BAFT) Unit, Eastern Caribbean Institute of Agriculture and Forestry (ECIAF) Campus, The University of Trinidad and Tobago, Piarco, Trinidad and Tobago, West Indies.
Recent advances in food, nutrition & agriculture
|June 24, 2025
概括
这项研究开发了一种可口的益生菌果汁混合物,使用与乳酸细菌 (LAB) 发酵的水果和蔬菜果汁. 由此产生的饮料保持了益生菌活力,并且显示出比商业选择更高的消费者接受度.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 益生菌是有益的微生物,对宿主健康至关重要.
- 果汁提供了一个可行的非乳制品载体,用于益生菌的输送.
- 消费者接受益生菌饮料是一个重大挑战.
研究的目的:
- 从水果和蔬菜汁中创建一个美味和可行的益生菌饮料.
- 提供易于消耗的营养来源.
- 为消费者探索非乳制品益生菌替代品.
主要方法:
- 热带果汁混合物 (胡卜,子,,激情果) 的发酵,使用布尔加里克菌和植物菌.
- 在37°C进行微空气性发酵,持续48小时.
- 在不同温度下进行保质期评估,评估益生菌活力,微生物腐烂,pH,酸度,甲酸,TSS和颜色.
主要成果:
- 乳酸细菌 (LAB) 菌株在48小时内有效降低了果汁的pH值.
- 在冷藏储存期间,高益生菌细胞活力 (4.08 × 10^10 CFU mL-1) 在没有腐烂大肠杆菌的情况下保持.
- 与商业产品相比,发酵果汁在外观,味道,甜味和口感方面表现出更高的消费者接受度.
结论:
- 益生菌果汁混合物为基于乳制品的益生菌产品提供了营养丰富和美味的替代品.
- 这种饮料适合乳糖不耐受和素食消费者.
- 这项研究证明了水果和蔬菜汁作为益生菌载体的潜力.
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