Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α-amylase and α-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain.     

Rheology,spontaneous whey separation,microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

Beyond demonstrated beneficial health attributes, passion fruit rinds are a by-product of the fruit pulp industry, rich in total dietary fiber, particularly pectin. The aim of this study was to evaluate the influence of the addition of passion fruit fiber on the whey formation, rheological parameters, microstructure and sensorial characteristics of probiotic yoghurts. Skim milk bases enriched with 1% of passion fruit fiber or not were heat treated and inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and divided into four groups according to the probiotic strain added — Lactobacillus acidophilus strains L10 and NCFM and Bifidobacterium animalis subsp. lactis strains Bl04 and B94. Fermentations were performed until the pH reached 4.5. Rheological characteristics of yoghurts were determined by a rotational rheometer in two cycles of shear rate ranging from 0 to 15 s^? 1 in both upward and downward curves. Sensorial analysis of passion fruit fiber yoghurts, either without any probiotic or co-fermented by L. acidophilus L10 or B. animalis subsp. lactis Bl04, was evaluated against a control yoghurt without fiber. Photomicrographs of freeze-dried yoghurts were made by field-emission scanning electron microscope (SEM). Thixotropy of enriched yoghurts was higher than that of their respective controls in the two cycles of shear rate. Apparent viscosity was significantly higher in fiber yoghurts co-fermented by the lactobacilli than in their controls at the end of cold storage. Photomicrographs demonstrated that in passion fruit fiber yoghurts the casein gel was more compact and overlaid the fiber, while filaments of exopolysaccharides were more frequent in control yoghurts. Appearance, odor and color of the passion fruit fiber yoghurts received scores as ‘good’, and the intensity of the passion fruit flavor was considered weak by the sensory assessors. Results indicate that the passion fruit fiber is an almost neutral ingredient for the design of new high value-added yoghurt.     

豆浆乳酸菌发酵脱腥及在大豆冰淇淋中的应用研究

为了制备营养型大豆冰淇淋,本实验从自然发酵酸奶中分离纯化出六株乳酸菌,按照3%的量分别接种到调配好的豆浆中进行发酵。根据豆浆在发酵过程中pH的变化、菌株的发酵启动速度、产酸速率、凝乳时间和产品风味,筛选出优良的乳酸发酵菌株,再通过优良菌株互配发酵,获得组织状态好、无豆腥味的发酵豆浆,在大豆冰淇淋制作中应用,得到满意的效果。      

百香果与柠檬对贵州红酸汤发酵品质的影响

目的 研究了百香果、柠檬对贵州红酸汤发酵品质的影响。方法 选择不同浓度的百香果与柠檬作为添加物,对发酵过程中酸汤中维生素C(Vc)、还原糖、pH、可滴定酸、氨基酸以及生物胺含量进行测量。结果 百香果和柠檬能提升酸汤中Vc和可滴定酸含量,降低样品的pH值、还原糖以及生物胺含量,在添加浓度6%-8%左右时,天门冬氨酸、谷氨酸以及脯氨酸的含量明显增加,对氨基酸总体含量存在一定影响。结论 百香果和柠檬能有效改善红酸汤品质与营养,影响酸汤中Vc、还原糖、pH、可滴定酸、氨基酸含量,降低有害的生物胺的量,二者对酸汤发酵影响存在差异,在实际发酵过程中需要根据需求选择合适的添加物与添加剂量。     

益生菌发酵糙米饮料的制作工艺及其营养价值研究

为了开发新型发酵糙米饮料产品,选取干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、唾液乳杆菌、德式乳杆菌、酿酒酵母6株益生菌菌株进行了单菌和多菌复配发酵试验,通过发酵后产品的乳酸含量、p H值、氨基酸、水溶性肽等指标的检测与分析得到了最优发酵菌种组合为:干酪乳杆菌+嗜酸乳杆菌+双歧杆菌。以乳酸含量为主要指标,利用正交试验确定了发酵糙米饮料的最佳发酵工艺为料水比1.2∶10,接种量5%,发酵时间16 h。在此条件下,发酵饮料的乳酸含量为45 mmol/L,产品具有浓郁的发酵香味和米香味,滋味酸度适中,风味独特。通过与市售谷物饮料和市售乳酸菌饮料的营养指标对比发现,发酵糙米饮料综合了谷物饮料和乳酸菌饮料的优点,是一种高蛋白质,高膳食纤维,高活菌数,低脂肪,低能量的全面均衡营养型的饮料。     

Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

Food Science and Biotechnology - Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as well as has high antioxidant capacity. In this study, fermentation of...     

谈低盐固态发酵酱油的生产

低盐固态发酵酱油是目前广大酱油生产厂家普遍采用的一种生产工艺,它有发酵周期短,成品风味好,香味浓,色泽呈红褐色,透明澄清,原料利用率高,出品率稳定及生产成本低等优点。该工艺采用了前期“水解”和后期“发酵”,这两个显然不同的生产阶段,从而解决了该工艺中“有利于蛋白酶、淀粉酶的水解而不利于酵母菌、乳酸菌作用”的矛盾,使低盐固态发酵酱油生产工艺更加完善。     

百香果—苹果复合发酵型乳饮料工艺优化及抗氧化性研究

目的:制作一款新型百香果、苹果发酵乳饮料。方法:以百香果、苹果和纯牛奶为原料,以感官评价、蛋白质含量为指标,利用模糊数学评价法,考察苹果汁添加量、百香果汁添加量、蔗糖添加量、发酵时间、菌种接种量对百香果—苹果风味发酵乳感官品质的影响,并对发酵乳的抗氧化性及各项指标进行检测。结果:百香果—苹果风味发酵乳的最佳配方为纯牛奶82.59%,百香果汁2.35%,苹果汁8.00%,蔗糖7.00%,增稠剂0.06%,菌种0.002 06%,发酵时间6.50 h。此条件下,发酵乳的感官评分为8.99,蛋白质含量为3.12 g/100 g,其理化指标和卫生指标均符合相关国标要求。抗氧化性结果表明,百香果—苹果乳饮料发酵后对DPPH自由基和羟自由基的清除率均比发酵前有所提升,分别为77.7%,45.7%。结论:最佳配方下得到的发酵乳呈淡黄色,具有良好的组织状态,无乳清析出,不分层,具有百香果和苹果的清香和发酵乳特有风味,酸甜比例合适。     

温度对嗜酸乳杆菌和干酪乳杆菌发酵羊奶的影响

以鲜羊奶为原料,保加利亚乳杆菌和嗜热乳链球菌为基础发酵剂,在此基础上分别添加嗜酸乳杆菌和干酪乳杆菌,研究温度对两菌株发酵羊奶过程中酸度、pH、活菌数及总活茵数的影响.结果表明:嗜酸乳杆菌酸羊奶的最佳发酵温度为37℃,此时凝乳时间为4h,酸度、pH、嗜酸乳杆菌数和总活菌数分别为97.8 0T、3.88、1.8×107 CFU/mL和1.38×109 CFU/mI,感官评价总分可达到8.35分;干酪乳杆菌羊奶的最佳发酵温度为39℃,此时酸羊奶凝固时间为4.5h,酸度、pH、干酪乳杆菌数和总茵数分别为79.2 °T、4.48、1.56×108 CFU/mL和1.81×109 CFU/mL,感官评价总分可达到7.00分.     

响应面优化柚子百香果果酒发酵工艺及其抗氧化性

目的以柚子和百香果为原料,研究复合果酒发酵的最佳工艺。方法通过单因素实验分别考察果汁比例、含糖量、接种量、发酵时间、pH、发酵温度等因素对酒精度和感官评分的影响。以酒精度和感官评分为指标,采用响应面法建立数学模型,筛选最佳发酵工艺条件。结果柚子百香果复合果酒发酵最佳工艺条件为:柚子百香果果汁比例为3:1(V:V),含糖量18%,发酵温度26℃,接种量0.04%, pH 4.0,发酵时间7 d,此条件下柚子百香果复合果酒感官评分为79.86,模型方程理论预测值为81.28,两者相对误差为1.74%,酒精含量为10.14%。柚子百香果复合果酒具有一定的抗氧化活性,对ABTS自由基的清除率为62.38%,对羟基自由基清除率46.56%,超氧阴离子清除率40.44%, DPPH自由基抑制率75.62%。结论所得成品果酒色泽呈淡红色,有典型的柚子和百香果风味,酒香清醇,口感清爽,酸甜适中,澄清透亮。     

混菌发酵对香梨百香果复合果酒品质影响的研究

为改善香梨百香果复合果酒品质,利用酿酒酵母（Saccharomyces cerevisiae）、库德里阿兹威毕赤酵母（Pichia kudriavzevii）、植物乳杆菌（Lactobacillus plantarum）单菌及混菌发酵制备香梨百香果复合果酒,测定其理化指标、抗氧化活性及香气成分,并对果酒进行感官评价。结果表明,酿酒酵母∶库德里阿兹威毕赤酵母∶植物乳杆菌混菌发酵（2∶2∶1）(Hs组)还原糖含量最低为（2.80±0.19）g/L,总酸含量为（7.18±0.21）g/L;Hs组抗氧化性最强,总酚含量最高为（498.62±3.21）mg/L,超氧阴离子自由基清除率最高为（46.03±0.23）%,羟自由基清除率最高为（62.16±0.31）%。气相色谱-质谱（GC-MS）法共鉴定出60种挥发性香气成分,且Hs组酯类和醇类含量最高。高效液相色谱测定结果表明,Hs组乙酸含量最低,为0.369 mg/mL。感官评价结果显示,Hs组复合果酒酸甜适中、果香味突出、口感更佳,感官评分约为80分。该研究为香梨百香果复合果酒品质调控和产品开发提供一定的理论指导。     

保加利亚乳杆菌在酸奶制品中的应用及其研究进展

保加利亚乳杆菌是酸奶发酵剂中常用的菌种,对酸奶发酵有重要的影响。本文介绍了保加利亚乳杆菌发酵和保健特性,并对其抗冻性、抗氧化性及微量元素富集等方面的研究进展进行综述。保加利亚乳杆菌对酸奶的加工过程、后酸化过程及风味、粘度亦有较大影响,在酸奶制品中应用广泛。      

Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical,microbiological, and sensory characteristics of a probiotic fermented composite drink

Food Science and Biotechnology - In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition...     

不同菌种发酵对海棠果果醋风味品质的影响

采用模糊数学法对不同菌种发酵的海棠果果醋进行了感官评价,得出感官评定结果最好的是采用混合发酵法制得的海棠果果醋;后利用GC/MS联用技术对不同菌种发酵的海棠果果醋香气成分进行了鉴定,得到多种香气成分,主要是酯、醇、酸、醛酮和酚,其中乙酸乙酯、癸酸乙酯、乙醇、异戊醇、乙酸等为主要香气成分,总含量均占各支果醋样本总香气成分的90%以上,这些物质共同构成了海棠果果醋的主体香气,其种类与含量的差异对海棠果果醋的风味品质有显著的影响。     

豆浆乳酸菌发酵脱腥及在大豆冰淇淋中的应用

为了制备营养型大豆冰淇淋,从自然发酵酸奶中分离纯化出6株乳酸菌,按照质量分数为3%的量分别接种于到调配好的豆浆中进行发酵.根据豆浆在发酵过程中pH值的变化,根据菌株的发酵启动速度、产酸速率、凝乳时间和产品风味,筛选出优良的乳酸发酵菌株,再通过优良菌株互配发酵,获得组织状好、无豆腥味的发酵豆浆,在大豆冰淇淋制作中应用,得到满意的效果.     

响应面法优化圣女果百香果复合发酵饮料工艺及品质分析

在单因素试验的基础上,应用响应面分析法对圣女果百香果复合发酵饮料工艺进行优化,并对发酵后的品质指标进行了测定。结果表明,各因素对圣女果百香果复合发酵饮料中感官评分影响大小依次为果汁配比＞发酵时间＞菌种添加量＞发酵温度;最优发酵工艺条件为：圣女果:百香果汁配比6∶1、发酵时间31 h、菌种添加量3%、发酵温度37 ℃。在此优化条件下,圣女果百香果复合发酵饮料感官评分达82分,酸甜宜口、风味独特,发酵后复合发酵饮料的pH、可溶性固形物、总酸、还原糖、总酚、总黄酮、番茄红素、维生素C、乳酸菌总数分别为3.30、11.50%、5.95 g/100 ml、6.68 g/100 g、40.03 mg/100 g、6.83 mg/g、32.83 mg/100 g、23.31 mg/100 g、5.2×106 CFU/mL。     

植物乳杆菌发酵对大米淀粉理化性质的影响

以早籼米为原料,利用植物乳杆菌发酵大米,采用酶法提取大米淀粉,研究发酵对大米淀粉理化性质的影响.结果表明:发酵后淀粉糊的透明度降低,凝沉性增强.淀粉的溶解度增加,而膨润力在高温阶段还有所降低,但发酵未影响大米淀粉的偏光十字.     

Effect of fermentation by amylolytic lactic acid bacteria,in process combinations,on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children

The use of amylolytic lactic acid bacteria (ALAB) in new methods to prepare high energy density complementary foods for young children was investigated. Using gelatinised slurry, composed of a mixture of rice with soybean, fermentation kinetics by the ALAB Lactobacillus plantarum A6, and chemical and rheological changes were studied at different dry matter (DM) contents. At high DM content (23%), it was possible to obtain a semi-liquid fermented gruel presenting the necessary characteristics to fulfil the energy requirement of young children. Furthermore, combination with spray-drying, as a post-treatment after fermentation by strain A6, had the additional advantage of enabling the use of spray-dried fermented flour to prepare gruels with higher DM content (30–33%) corresponding to 128–140 kcal/100 g of gruel.     

[1]保加利亚乳杆菌发酵转化人参皂苷工艺研究

摘 要: 目的 以人参为原料, 通过保加利亚乳杆菌发酵提高人参皂苷含量。方法 利用单因素试验和响应面法优化发酵工艺, 并对发酵过程中原型人参皂苷生物转化可能途径进行分析。结果 在发酵培养基为MRS液体培养基的前提下, 最适发酵条件为发酵温度40℃, 发酵时间3 d, 接种量3%, 转化稀有人参皂苷含量在150 μg/mL。经对比发现, 原参中检测出Re、Rg1、Rb1、Rc、Rb2、Rd、Rh1 7种皂苷, 经过发酵后的人参中检测出Re、Rg1、Rb1、Rc、Rb2、Rh1、Rd、R-rg3、CK 9种皂苷。同时原参中的常规皂苷含量经发酵后有所下降, 稀有皂苷含量有所增加, 且多酚、黄酮含量增加, 总糖含量减少, 发酵过程中人参皂苷生物转化的可能途径与人参皂苷含量变化趋势一致。结论 保加利亚乳杆菌发酵人参能够有效将原型皂苷转化成稀有人参皂苷, 为人参的深加工奠定基础, 为人参发酵产品的开发和利用提供参考。     

Determination of the relationship between oxalate degradation and exopolysaccharide production by different Lactobacillus probiotic strains

The aim of this study was to evaluate the protective effects of exopolysaccharide (EPS) production on resistance to gastrointestinal digestive conditions and oxalate by probiotic strains of the species Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus brevis. The oxalate‐degrading ability of the strains was determined using an enzymatic assay. The correlation between oxalate degradation rate and EPS production was not significant (P > 0.05); however, the high‐EPS‐producing L. fermentumIP5 and L. brevisYG7 strains showed high oxalate‐degrading activity, whereas the low‐EPS‐producing strain L. fermentumBP5 demonstrated low oxalate‐degrading activity. The present findings suggest that dietary supplementation with the probiotic strain L. fermentumIP5 could be a promising strategy for the prevention of oxalate stone disease.