Angelov Angel, Gotcheva Velitchka, Kuncheva Radoslava, Hristozova Tsonka
Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd, 4002 Plovdiv, Bulgaria.
Int J Food Microbiol. 2006 Oct 15;112(1):75-80. doi: 10.1016/j.ijfoodmicro.2006.05.015. Epub 2006 Jul 18.
In the present work, a whole-grain oat substrate was fermented with lactic acid bacteria to obtain a drink, combining the health benefits of a probiotic culture with the oat prebiotic beta-glucan. The levels of several factors, such as starter culture concentration, oat flour and sucrose content, affecting the fermentation process, were established for completing a controlled fermentation for 8 h. The viable cell counts reached at the end of the process were about 7.5 x 10(10) cfu ml(-1). It was found that the addition of sweeteners aspartame, sodium cyclamate, saccharine and Huxol (12% cyclamate and 1.2% saccharine) had no effect on the dynamics of the fermentation process and on the viability of the starter culture during product storage. Beta-glucan content in the drink (0.31-0.36%) remained unchanged both throughout fermentation and storage of the drink. The shelf life of the oat drink was estimated to 21 days under refrigerated storage.
在本研究中，用乳酸菌发酵全谷物燕麦底物以获得一种饮品，该饮品将益生菌培养物的健康益处与燕麦益生元β-葡聚糖相结合。为了完成8小时的受控发酵，确定了几个影响发酵过程的因素水平，如发酵剂浓度、燕麦粉和蔗糖含量。发酵过程结束时的活菌计数约为7.5×10(10) cfu ml(-1)。结果发现，添加甜味剂阿斯巴甜、甜蜜素、糖精和胡索尔（12%甜蜜素和1.2%糖精）对发酵过程的动态以及产品储存期间发酵剂培养物的活力没有影响。饮品中的β-葡聚糖含量（0.31 - 0.36%）在饮品的整个发酵和储存过程中均保持不变。燕麦饮品在冷藏储存下的保质期估计为21天。
