Sendra Esther, Fayos Patricia, Lario Yolanda, Fernández-López Juana, Sayas-Barberá Estrella, Pérez-Alvarez José Angel
Dpto. Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, 03312 Orihuela (Alicante), Spain.
Food Microbiol. 2008 Feb;25(1):13-21. doi: 10.1016/j.fm.2007.09.003. Epub 2007 Sep 11.
The incorporation of Lactobacillus acidophilus CECT 903, Lactobacillus casei CECT 475 and Bifidobacterium bifidum CECT 870 together with lemon (LF) and orange (OF) fibers obtained from juice by-products were tested in (i) a model system: fiber enriched with de Man Rogosa Sharp (MRS) broth cultured with each probiotic bacteria and (ii) evaluation of populations of probiotic bacteria in fermented milks formulated with citrus fibers. Citrus fibers enhanced L. acidophilus CECT 903, and L. casei CECT 475 survival in MRS during refrigerated storage, whereas erratic results were obtained for B. bifidum CECT 870, OF enhanced its growth and LF had inhibitory effect. Populations of probiotic bacteria decreased with storage time in MRS broth. The presence of yogurt starter bacteria in probiotic fermented milks favored the growth and survival of L. acidophilus and B. bifidum. Citrus fiber presence in fermented milks also enhanced bacterial growth and survival of the tested probiotic bacteria. This study indicates that citrus fiber enriched fermented milk have good acceptability and are good vehicles for a variety of commercial probiotics but survival of B. bifidum will need to be improved.
将嗜酸乳杆菌CECT 903、干酪乳杆菌CECT 475和两歧双歧杆菌CECT 870与从果汁副产品中获得的柠檬（LF）和橙子（OF）纤维一起进行测试，测试内容包括：（i）一个模型系统：用富含纤维的改良罗氏培养基（MRS）肉汤培养每种益生菌；（ii）评估用柑橘纤维配制的发酵乳中益生菌的数量。柑橘纤维提高了嗜酸乳杆菌CECT 903和干酪乳杆菌CECT 475在冷藏储存期间在MRS中的存活率，而两歧双歧杆菌CECT 870的结果不稳定，OF促进了其生长，LF则有抑制作用。在MRS肉汤中，益生菌数量随储存时间减少。益生菌发酵乳中酸奶发酵剂细菌的存在有利于嗜酸乳杆菌和两歧双歧杆菌的生长和存活。发酵乳中柑橘纤维的存在也促进了受试益生菌的生长和存活。这项研究表明，富含柑橘纤维的发酵乳具有良好的可接受性，是多种商业益生菌的良好载体，但两歧双歧杆菌的存活率有待提高。
