Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CCT CONICET), calle 47 y 116 (1900), La Plata, Argentina.
J Dairy Res. 2011 Nov;78(4):456-63. doi: 10.1017/S0022029911000653.
A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin-producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.
含植物乳杆菌 CIDCA 83114 和嗜热链球菌 CIDCA 321 的两株菌 starter culture 被用于发酵乳产品的制备，其中植物乳杆菌 CIDCA 83114 是从开菲尔粒中分离出的潜在益生菌菌株。为了使配方含有三株菌 starter culture，还添加了具有免疫调节特性的马克斯克鲁维酵母 CIDCA 8154。将产肠出血性大肠杆菌的志贺毒素与两株菌或三株菌 starter culture 的上清液一起添加到 Vero 细胞表面培养物的培养基中。结果表明，这些微生物组合拮抗志贺毒素的细胞病变作用。在发酵过程中，植物乳杆菌的细胞浓度没有下降，这表明该菌株的活力不受低 pH 的影响，在发酵产品中储存 21 天期间，活菌数也没有变化。酵母的活菌数在发酵和储存过程中增加。经过训练的评估人员分析了新鲜发酵乳的总体可接受性，认为两者均可接受。含两株菌 starter culture 的发酵乳在储存两周后仍可接受，而含三株菌 starter culture 的发酵乳在一周内仍可接受。经训练的评估小组检测到感官属性的主要变化是酸味、奶味和发酵味。感官属性和可接受性之间的相关性表明，小组受到奶香属性（味道、气味和风味）以及风味强度的积极影响。总之，两株菌 starter culture 是将潜在益生菌乳杆菌纳入发酵乳产品的更有前途的选择。
