School of Environmental and Life Sciences, University of Newcastle, NSW 2308, Australia.
Food Chem. 2012 Dec 1;135(3):1411-8. doi: 10.1016/j.foodchem.2012.06.025. Epub 2012 Jun 26.
Probiotic plain and stirred fruit yogurts were made from goat's milk using bacterial cultures comprising, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702. The products were stored at 4°C for 4weeks, during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (10(8)cfu/g) in all types of yogurt throughout the storage period, while the viability of the bifidobacteria (∼10(7)cfu/g) also remained above the minimum therapeutic level. The viability of L. acidophilus LA-5 fell below 10(6)cfu/g in yogurts, however, the addition of fruit juice appeared to support the viability of lactobacilli, with higher microorganism numbers observed in fruit yogurts than in plain yogurt throughout the shelf life. Addition of fruit juice significantly increased the syneresis, and decreased viscosity and water holding capacity of yogurts (p<0.05), and also enhanced their sensory acceptability.
采用包含嗜酸乳杆菌 LA-5、动物双歧杆菌亚种乳双歧杆菌 BB-12 和詹氏丙酸杆菌 702 的细菌培养物，由山羊奶制成原味和搅拌型水果酸奶。产品在 4°C 下储存 4 周，在此期间每周分析酸奶发酵剂和益生菌细菌的存活率。在整个储存期间，P. jensenii 702 在所有类型的酸奶中均表现出最高的存活率（10(8)cfu/g），而双歧杆菌（∼10(7)cfu/g）的存活率也保持在最低治疗水平之上。然而，嗜酸乳杆菌 LA-5 的存活率在酸奶中降至 10(6)cfu/g 以下，但是添加果汁似乎支持了乳酸菌的存活率，在整个保质期内，水果酸奶中的微生物数量高于原味酸奶。添加果汁显著增加了酸奶的离浆性，降低了酸奶的粘度和持水力（p<0.05），并提高了其感官可接受性。
