Oliveira Ricardo P S, Florence Ana C R, Silva Roberta C, Perego Patrizia, Converti Attilio, Gioielli Luiz A, Oliveira Maricê N
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-900, São Paulo, Brazil.
Int J Food Microbiol. 2009 Jan 15;128(3):467-72. doi: 10.1016/j.ijfoodmicro.2008.10.012. Epub 2008 Oct 20.
The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with Streptococcus thermophilus and of different prebiotics on the production of fermented milk were investigated in this paper. In particular, we determined and compared the kinetics of acidification of milk either as such or supplemented with 4% (w/w) maltodextrin, oligofructose and polydextrose, as well as the probiotic survival, chemical composition (pH, lactose, lactic acid and protein contents), fatty acids profile and conjugate linoleic acid (CLA) content of fermented milk after storage at 4 degrees C for 24 h. Fermented milk quality was strongly influenced both by the co-culture composition and the selected prebiotic. Depending on the co-culture, prebiotic addition to milk influenced to different extent kinetic acidification parameters. All probiotic counts were stimulated by oligofructose and polydextrose, and among these B. lactis always exhibited the highest counts in all supplemented milk samples. Polydextrose addition led to the highest post-acidification. Although the contents of the main fatty acids were only barely influenced, the highest amounts of conjugated linoleic acid (38% higher than in the control) were found in milk fermented by S. thermophilus-L. acidophilus co-culture and supplemented with maltodextrin.
本文研究了嗜酸乳杆菌、保加利亚乳杆菌、鼠李糖乳杆菌和乳酸双歧杆菌与嗜热链球菌不同二元共培养物以及不同益生元对发酵乳生产的协同作用。具体而言，我们测定并比较了纯牛奶以及添加4%（w/w）麦芽糊精、低聚果糖和聚葡萄糖的牛奶的酸化动力学，以及在4℃储存24小时后发酵乳的益生菌存活率、化学成分（pH值、乳糖、乳酸和蛋白质含量）、脂肪酸谱和共轭亚油酸（CLA）含量。发酵乳的质量受到共培养物组成和所选益生元的强烈影响。根据共培养物的不同，向牛奶中添加益生元对酸化动力学参数的影响程度不同。低聚果糖和聚葡萄糖刺激了所有益生菌的数量，其中乳酸双歧杆菌在所有添加牛奶的样品中数量始终最高。添加聚葡萄糖导致最高的后酸化。虽然主要脂肪酸的含量仅受到轻微影响，但在嗜热链球菌-嗜酸乳杆菌共培养并添加麦芽糊精发酵的牛奶中发现了最高含量的共轭亚油酸（比对照高38%）。
