共查询到20条相似文献,搜索用时 171 毫秒
1.
发酵乳营养丰富、风味独特,市场发展迅速,是益生菌在食品领域的重要产品应用形式。与嗜热链球菌、德氏乳杆菌保加利亚亚种等发酵菌株相比,益生菌在主发酵过程中参与度较低,但通过协同发酵对发酵乳的质构、风味、后酸化程度等产生一定作用,影响发酵乳品质。本文综述了益生菌对发酵乳质构、风味品质、后酸化进程的影响;分析了益生菌利用代谢及产 EPS 维持发酵乳的质构,通过产生风味化合物改善发酵乳的风味品质,以及通过影响商业发酵剂的生长而影响发酵乳后酸化进程的相关机理;总结提出了提高益生菌在发酵乳中稳定性的相关技术,以期为功能性发酵乳的研发和品质提升提供参考。
相似文献2.
3.
益生菌因能够改善肠道健康而逐渐被应用于发酵乳中,但由于部分益生菌在牛乳中生长缓慢、难以凝乳,因此益生菌发酵乳的产业化受到限制。通过复合菌种的协同发酵法能够实现益生菌发酵乳的制备,但无法保障功能性益生菌的高活菌数。该研究以2株功能性益生菌——罗伊氏乳杆菌CCFM1175和副干酪乳杆菌CCFM1176为研究对象,以发酵乳pH、酸度及活菌数变化为参考,筛选适宜与益生菌协同发酵的发酵菌株,制备益生菌发酵乳,并测定其贮藏特性及感官品质变化。结果表明,通过与保加利亚乳杆菌5L6的协同发酵,罗伊氏乳杆菌CCFM1175和副干酪乳杆菌CCFM1176在发酵乳中的产酸速率及活菌数显著增加,发酵12 h后滴定酸度分别为(68.17±0.42)°T、(62.51±0.84)°T,活菌数分别为(8.24±0.05) lg CFU/mL、(8.61±0.08)lg CFU/mL,实现快速凝乳及高活菌数。同时,协同发酵法有效改善了发酵乳的后酸化现象并提高持水力,制备得到的益生菌发酵乳具有良好的贮藏特性及感官评价。该研究解决了2株功能性益生菌在发酵乳中难以凝乳或发酵速率较慢的问题,为促进功能性益生菌在发酵乳产业中的... 相似文献
4.
大肠杆菌(Escherichia coli)是最为常见的食源性病原菌之一,随着致病大肠杆菌严峻的耐药性形势出现,防控致病大肠杆菌成为一个难题。植物乳杆菌(Lactiplantibacillus plantarum)是一种具有良好的抑菌效果及提升机体免疫功能作用的益生菌,其可通过多种不同的作用机制拮抗致病大肠杆菌,是一种极具开发潜力的新型抗菌物质。该研究系统综述了植物乳杆菌拮抗致病大肠杆菌的研究进展,从代谢活性物质、增强黏膜屏障、竞争粘附和肠道免疫调节多角度剖析植物乳杆菌在体内外拮抗大肠杆菌的作用机制,进而总结植物乳杆菌在畜禽/水产养殖业、食品加工制造业及临床治疗中的应用模式,以期对益生菌在食品安全防控应用提供参考。 相似文献
5.
常用防腐剂对牛乳铁蛋白抗菌活性的影响 总被引:1,自引:0,他引:1
乳铁蛋白的抗菌活性常受到其他共存成分的影响。本文研究了常用防腐剂对乳铁蛋白抗菌活性的影响。在研究过程中,以大肠杆菌为实验菌株,进行了实验研究。研究表明,在牛肉膏蛋白胨培养基中,pH6.0,菌浓为106CFU/ml的条件下,乳铁蛋白对大肠杆菌的最小抑菌质量浓度为3mg/ml;苯甲酸钠、山梨酸钾、乳酸链球菌素、对羟基苯甲酸等分别与乳铁蛋白共同作用时,对乳铁蛋白的抗菌活性都有明显的影响。其中,山梨酸钾和苯甲酸钠减弱了乳铁蛋白的抗菌活性,乳酸链球菌素和对羟基苯甲酸丁酯加强了乳铁蛋白的抗菌活性。 相似文献
6.
7.
8.
9.
10.
益生菌产业发展得如火如荼,发酵乳制品作为益生菌的重要载体也在持续升级。肠道菌群研究是比较热门的话题,随着研究的不断深入,许多消费者对于营养健康调控有了新的认知。众所周知,益生菌发酵乳可以调节肠道,有效预防慢性疾病,增强人体免疫力,让人们以更好的身体状态来工作与生活。因此,对益生菌发酵乳进行深入分析是非常必要的。本文就益生菌发酵乳的相关内涵以及益生菌发酵乳的产业化进展进行详细论述,文章仅供参考。 相似文献
11.
益生菌对宿主肠黏膜的黏附能力是筛选具有应用潜力益生菌的首要标准,益生菌的黏附机制受黏附素等多种因素影响,具有高黏附特性的益生菌一方面可以延长其在肠道内的停留时间,有助于在动物肠道内定植,刺激肠道屏障和代谢功能,从而维持机体健康;另一方面可以通过多种机制对肠道病原体产生拮抗作用,包括产生抗菌化合物、减少病原菌黏附和竞争结合位点等,从而保护肠道健康。本综述旨在阐明益生菌的黏附机制,并结合最新研究内容,全面概述益生菌的黏附特性及其拮抗致病微生物的相关研究进展。 相似文献
12.
ABSTRACT: The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, Carnobacterium maltaromaticum, Carnobacterium divergens, Brochothrix thermosphacta, and Serratia proteamaculans were determined in a microplate assay. Combinations of antimicrobials were tested and several combinations showed synergistic effects in inhibiting bacterial growth. Single and combined antimicrobials were added to vacuum-packed pork meat to evaluate preserving effects. Antimicrobial concentrations of up to 10 times the MIC values showed no effect on total bacterial growth in vacuum packed pork meaning that although most antimicrobials inhibited the growth of spoilage bacteria in vitro, results from the microplate assay could not be transferred to the meat system. Most natural antimicrobials possess strong odor and flavor that limit their use as a food preservative. In conclusion, this study showed that the use of natural antimicrobials in meat products is limited and that bacterial quality and shelf life was not enhanced under the chosen conditions. 相似文献
13.
中药发酵技术历史悠久,是中药炮制的一种重要方法。随着全民健康意识的提高,人们将益生菌广泛应用于药食两用中药,利用益生菌发酵中药成为科学研究的热点,通过中药发酵技术开发出的一系列健康产品颇受消费者的青睐,拥有广阔的市场前景。中药经益生菌发酵后具有提高药效、更易人体吸收、降低毒副作用等优势,该文从单一菌种发酵中药和多菌种混合发酵中药两方面对益生菌发酵中药的研究现状进行阐述,并对益生菌发酵药食两用中药开发的相关产品进行综述,为该领域进一步深入研究探索及相关开发提供参考。 相似文献
14.
益生菌是活的微生物,当摄入足够数量时,对宿主起有益健康的作用。研究发现母乳中含有活的微生物,使婴幼儿用益生菌被广泛关注。目前,国际上没有对"婴幼儿用益生菌"明确统一的定义及共识。通过阐述婴幼儿用益生菌的种类、常用菌株、安全性、临床研究的现状,指出研究最多的是乳酸杆菌属(Lactobacillus)和双歧杆菌属(Bifidobacterium),诸多报道显示其安全性良好,但是大多益生作用研究来自动物实验,成熟的、具有明确保健功能的益生菌菌株较少,尤其缺乏充分的临床研究。婴幼儿益生菌在研究和产业方面面临3方面挑战:现代肠道优势菌群新发现与传统益生菌菌株的矛盾,健康功能及作用缺乏像药物一样更深层面的精准机制解析,以及婴幼儿益生菌的法规与新菌株临床试验研究的矛盾。尽管面临诸多问题,但是,针对婴幼儿,特别是中国婴幼儿,特有的胃肠功能、免疫系统等尚未发育健全,这一独特的生理特点,开发婴幼儿用益生菌将具有重要前景。 相似文献
15.
鲜切果蔬天然抗菌剂的研究进展 总被引:1,自引:0,他引:1
鲜切果蔬因其新鲜营养、方便即食的优点,而拥有广阔的市场前景。由微生物引起的腐败变质及食源性疾病是影响鲜切果蔬质量与安全的重要因素,控制鲜切果蔬的微生物污染能够促进鲜切果蔬加工业健康稳定的发展。天然抗菌剂具有高效、无毒、环保等优点,采用天然抗菌剂控制鲜切果蔬的微生物污染能够减少化学合成类抗菌剂对人体健康产生的不良影响,避免食品加工过程中带来的潜在危害。概述了植物、动物和微生物来源的天然抗菌剂在鲜切果蔬微生物控制中的研究进展,并对鲜切果蔬天然抗菌剂的发展前景进行了分析。 相似文献
16.
Ana Veronica Altamirano-Ríos Andrea Y. Guadarrama-Lezama Izlia J. Arroyo-Maya Alan-Javier Hernández-Álvarez Juan Orozco-Villafuerte 《International Journal of Food Science & Technology》2022,57(7):4027-4040
Consumption of probiotics is an area of research that has rapidly expanded in the last years. Lactobacilli are one of the most important probiotic bacteria owing to their beneficial impacts on human health. The most important challenge is the survival of probiotics against several conditions during processing, as well as harsh environments during gastrointestinal digestion. As an alternative to the preservation of probiotic bacteria, different encapsulation processes have been proved. Several methods and materials are currently used for probiotic encapsulation, which influences the survivability of probiotics. Thus, this review aims to understand and summarise the effects of the methods and materials used in the encapsulation of Lactobacillus acidophilus, and its consequences on their survival and viability under simulated gastrointestinal conditions. Among several studies reported, the alginate capsules obtained by external ionic gelation through extrusion and chitosan coating showed the highest encapsulation yield of 99.33%. Lastly, future research directions on the topic are suggested. 相似文献
17.
研究低聚果糖、水苏糖以及它们和蔗糖的组合对酸奶益生菌增殖的影响,并研究酸奶中添加小球藻粉对酸奶益生菌增殖及酸奶品质改进的影响。选用酵母菌发酵法对小球藻进行脱腥,果胶为稳定剂,发现酸奶制品中单一添加水苏糖和低聚果糖或两者组合都能促进益生菌的生长,而添加小球藻粉对于菌的生长及酸奶的营养和风味较有益。再通过L9(34)正交试验优化小球藻酸奶配方,最后确定较优配方为:10%脱脂奶粉、3%保加利亚乳杆菌和嗜热链球菌(质量比1:1)、5%蔗糖、3%低聚果糖、1%水苏糖及1%小球藻粉。 相似文献
18.
Formato G Geornaras I Barmpalia IM Skandamis PN Belk KE Scanga JA Kendall PA Smith GC Sofos JN 《Journal of food protection》2007,70(1):65-69
The fate of acid-adapted and nonadapted Listeria monocytogenes inoculated onto bologna slices (formulated with or without antimicrobials) was examined during storage and after exposure to in vitro gastric challenge. Bologna slices formulated with no antimicrobials (control), 3% sodium lactate (SL), or 1.8% SL plus 0.25% sodium diacetate (SD) were inoculated (2 log CFU/cm2) with a 10-strain composite of acid-adapted or nonadapted L. monocytogenes strains. Growth or survival of the two inocula on bologna was evaluated during vacuum-packaged storage (10 degrees C) for up to 36 days. Survival of previously acid-adapted or nonadapted L. monocytogenes on stored bologna exposed to simulated gastric fluid (adjusted to pH 1.0 with HCl) for 20, 40, and 60 min also was determined. As expected, inclusion of antimicrobials in the product formulation inhibited growth of L. monocytogenes during storage of vacuum-packaged bologna compared with growth on control samples. Acid adaptation of L. monocytogenes prior to product inoculation did not affect subsequent survival or growth on bologna or resistance to simulated gastric fluid (P > 0.05). Survival of L. monocytogenes exposed to simulated gastric fluid during storage increased with product age, growth phase of the cells, and possibly age of the cells, particularly for control samples (no antimicrobials), in which the pathogen grew uninhibited to approximately 6 log CFU/cm2 by day 8 of storage. Inhibition of L. monocytogenes growth on product formulated with antimicrobials was associated with only sporadic and small numbers of survivors following exposure of these samples to simulated gastric fluid, especially in samples stored longer. However, cell numbers in these treatment groups before the gastric challenge did not exceed 3.8 log CFU/cm2. Inhibition of growth on product with antimicrobials precluded detection of survivors resistant to the effects of simulated gastric fluid. 相似文献
19.
The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Time to detect a colony with a diameter > 0.5 mm was determined. Mold response was modeled using the Fermi function. Antimicrobial minimal inhibitory concentration (MIC) was defined as the minimal required inhibiting mold growth for 2 months. Fermi function successfully captured A. flavus dose-response curves to the tested antimicrobials with a highly satisfactory fit. Fermi equation coefficients, Pc and k, were used to compare antimicrobials and assess the effect of pH. Important differences in Pc and k were observed among antimicrobials, being natural antimicrobials less pH dependent than synthetic antimicrobials. A large Pc value represents a small antimicrobial effect on A. flavus lag time; thus, high concentrations are needed to delay growth. A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate (at pH 3.5), and sodium benzoate (at pH 3.5) than to vanillin or citral. MICs varied from 200 ppm of sodium bcnzoate at pH 3.5 to 1800 ppm of citral at both evaluated pHs. 相似文献
20.
益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖系统内,能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。近年,有关益生菌发酵乳中低温酸性双胁迫致益生菌的损伤,发酵乳中益生菌活性的保护,以及组学技术推动下的菌株损伤相关代谢研究取得了一定进展。本文综述了益生菌低温酸性双胁迫下损伤应激和保护机制、菌株特性对发酵乳风味和质量的影响及益生菌发酵乳冷藏过程低温酸性双重胁迫下菌体活性的保护策略,为研究影响益生菌发酵乳中益生菌存活能力、菌体细胞膜特性及代谢酶活性的因素,明确益生菌发酵乳基质中益生菌低温酸性双胁迫损伤的分子机制,建立益生菌发酵乳加工和贮藏过程中益生菌的保护策略提供参考,也为未来改善益生菌发酵乳的功效和品质提供了科学依据。 相似文献