低脂肪共生乳中果寡糖对发酵特征和活菌数的影响。
Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk.
机构信息
Departamento de Tecnologia Bioquímico-Farmacêutica, Universidade de São Paulo, São Paulo, SP, Brazil. ; Department of Chemical and Process Engineering, University of Genova, Genova, Italy.
出版信息
Braz J Microbiol. 2013 Oct 30;44(2):431-4. doi: 10.1590/S1517-83822013000200014. eCollection 2013.
This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk.
本研究评估了益生元对嗜热链球菌与嗜酸乳杆菌、保加利亚乳杆菌、鼠李糖乳杆菌和双歧杆菌共生培养时发酵特性和生长的影响。在低脂牛奶中，与双歧杆菌共培养以及添加菊粉或低聚果糖均可正向影响酸化速率和活菌数。
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