Başyiğit Gülden, Kuleaşan Hakan, Karahan Aynur G
Department of Food Engineering, Faculty of Agriculture, Suleyman Demirel University, Isparta, Turkey.
J Ind Microbiol Biotechnol. 2006 Sep;33(9):796-800. doi: 10.1007/s10295-006-0128-x. Epub 2006 Apr 26.
A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.
嗜酸乳杆菌、敏捷乳杆菌和鼠李糖乳杆菌的人源益生菌菌株混合物被用作冰淇淋生产中的益生菌培养物。在两种不同的冰淇淋配方中研究了这些益生菌培养物的活力和存活率。制备了含蔗糖的冰淇淋和含阿斯巴甜的冰淇淋，并且每种都分为两个亚组：一个直接添加益生菌培养物，另一个添加由相同益生菌培养物发酵的牛奶。冰淇淋样品在-20℃下储存6个月，每月测定培养物的存活率。对益生菌培养物进行了耐胆盐、抗生素、酸性条件的测试；发现它们对这些挑战具有高度抗性。还对冰淇淋样品进行了化学分析，如酸度、pH值和固形物的测定。无论使用何种甜味剂，在储存长达6个月的冰淇淋中益生菌培养物都保持不变。在冰淇淋混合物中使用益生菌培养物不会改变产品的特性。
