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通过Lactobacillus paracasei ProSci-92有效利用复合性寡糖化合物,并将其应用于发酵牛奶中

Shuaisen Gao¹, Peng Liu¹, Shiyin Huang¹

¹Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P.R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P.R. China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. China.

Journal of dairy science

|March 4, 2026

概括

优化的 prebiot oligosaccharides 显著增强了 Lactobacillus paracasei ProSci-92 的生长和发酵牛奶的特性. 这种协同方法改善了质地,稳定性和功能性代谢物生产,以获得更好的益生菌产品.

科学领域:

微生物学与食品科学微生物学与食品科学
益生菌和益生菌和益生菌.
发酵乳制品发酵乳制品是一种发酵乳制品.

背景情况:

益生菌和益生菌在组合时提供协同作用的健康益处.
功能性寡糖可以增强益生菌的生长和殖民.
优化益生菌组合对于最大限度地提高益生菌疗效至关重要.

研究的目的:

优化一个复杂的益生菌混合物,以增强Lactobacillus paracasei ProSci-92.2.的生长.
为了评估优化的益生菌化合物对发酵牛奶特性的影响.
为了研究 prebiotic 混合物对益生菌菌株的代谢作用.

主要方法:

使用响应表面方法来确定三糖,胰岛素和果糖的最佳比例.
通过光学密度,pH和可活细胞计数来评估Lactobacillus paracasei ProSci-92的生长.
研究人员分析了发酵牛奶的特性 (风湿学,质地,活力),以及代谢概况.

主要成果:

最佳的益生菌比率显著增加了Lactobacillus paracasei ProSci-92的细胞密度和可活细胞数量.
用优化的益生菌化合物生产的发酵牛奶显示出更好的凝血,质,质地和感官评分.
代谢分析显示了特定代谢途径的激活,功能性代谢物合成的增强,以及改变的脂质/多糖生产.

结论:

优化的复杂寡糖化合物混合物有效地增强了Lactobacillus paracasei ProSci-92的生长和发酵.
这种益生菌战略提高了益生菌发酵牛奶的质量,稳定性和功能属性.
这些发现支持开发具有增强生产和储存特性的先进益生菌产品.

关键词:

牛乳杆菌帕拉凯西 (Lactobacillus paracasei) 是一种发酵牛奶发酵牛奶是什么意思功能性寡糖类代谢生物组的代谢生物组微脊髓病学微脊髓病学

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