商业上可用的糖替代品对Bacillus在烤过程中益生菌活力的影响
Jessie Payne1,2, Brooke Holt2,3, Danielle Bellmer2,4
1Department of Animal and Food Science, Oklahoma State University, Stillwater, Oklahoma, USA.
International journal of food science
|July 14, 2025
概括
在使用糖替代品时,Bacillus益生菌在烤过程中表现出优越的稳定性,与使用糖替代品时的Lactobacillus菌株相比. 诸如果和糖之类的糖替代品可能会影响水的活动,影响制品中的益生菌有效性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 益生菌 益生菌 益生菌
背景情况:
- 越来越多的人对糖糖消费的健康担忧推动了对糖替代品的需求.
- 糖替代品包括糖醇,人工甜味剂和天然甜味剂.
- 益生菌是一种有益的微生物,越来越多地被纳入食品中.
研究的目的:
- 研究常见的糖替代品在烤过程中对Bacillus和Lactobacillus益生菌菌株的生存能力的影响.
- 为了比较Bacillus subtilis和Lactobacillus acidophilus在条件下与不同甜味剂的稳定性.
- 评估糖替代品对水活性和制品中的潜在益生菌疗效的影响.
主要方法:
- 用各种糖替代品 (僧果,苏克拉洛斯,菜) 用益生菌菌株 (Bacillus subtilis,Lactobacillus acidophilus) 烤.
- 在后对益生菌日志减少 (CFU/g) 的量化.
- 测量含糖替代品的烤饼干中的水活性.
主要成果:
- 细菌细菌菌株在烤过程中表现出更高的生存能力,而不是Lactobacillus acidophilus.
- 糖导致B. subtilis的日志减少率最高 (0.99日志CFU/g),而僧侣水果显示最低 (0.60日志CFU/g).
- 乳杆菌酸性的日志减少率更高,修士水果导致最显著的减少 (4.18日志CFU/g) 和糖最小 (3.47日志CFU/g).
- 糖替代品增加了烤饼干中的水活性,可能会影响益生菌的稳定性.
- 细菌益生菌在高温烤下显示出显著的生存能力.
结论:
- 与乳杆菌菌株相比,细菌益生菌在制品中表现出优越的稳定性.
- 糖替代品可以用于制品,其中Bacillus益生菌提供了一个可行的选择.
- 糖替代品增加的水活性可能需要进一步研究益生菌保存策略.
- 这项研究强调了Bacillus益生菌和糖替代品在开发更健康的制品和更长的保质期方面的潜力.
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