Najgebauer-Lejko Dorota
Faculty of Food Technology, Department of Animal Product Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.
Dairy Sci Technol. 2014;94(4):327-339. doi: 10.1007/s13594-014-0165-6. Epub 2014 Mar 26.
Green tea and its constituents are known for a wide range of health-promoting properties. They may exert antimicrobial action but without altering lactic acid bacteria. The aim of the present study was to estimate the effect of green tea addition on the selected properties of probiotic milks. Bioyogurts (fermented with ABT-1 coculture of , LA-5, subsp. BB-12) and acidophilus milks (fermented with pure LA-5 culture) with addition of 0, 5, 10, or 15% (/) green tea infusion (GTI) were produced and analyzed for the antioxidant capacity by the "diphenyl picrylhydrazyl" (DPPH) and "ferric-reducing antioxidant power" (FRAP) methods, acidity, the count of starter bacteria, and sensory properties at the 1st, 7th, 14th, and 21st day of cold storage. The 15% addition of GTI to the acidophilus milk significantly reduced the lactic acid production during the whole study. The GTI had no impact on the level of and BB-12 in bioyogurts, and its effect on the count of LA-5 depended on the concentration and probiotic milk type. GTI similarly and in a dose-dependent manner enhanced the antioxidant capacity of both milk types. There were no significant differences between the sensory notes received for bioyogurts, whereas acidophilus milks with tea were less appreciated by the panelists. In conclusion, green tea could be successfully used as a functional additive for selected probiotic milks enhancing their health benefits, but the proper selection of tea additive and starter culture is recommended.
绿茶及其成分以具有广泛的促进健康特性而闻名。它们可能具有抗菌作用，但不会改变乳酸菌。本研究的目的是评估添加绿茶对益生菌牛奶某些特性的影响。生产了添加0%、5%、10%或15%（体积分数）绿茶浸液（GTI）的生物酸奶（用ABT - 1共培养物、嗜酸乳杆菌LA - 5、德氏乳杆菌保加利亚亚种BB - 12发酵）和嗜酸乳（用纯嗜酸乳杆菌LA - 5培养物发酵），并在冷藏第1天、第7天、第14天和第21天通过“二苯基苦味酰基肼”（DPPH）和“铁还原抗氧化能力”（FRAP）方法分析其抗氧化能力、酸度、发酵剂细菌计数和感官特性。在嗜酸乳中添加15%的GTI在整个研究过程中显著降低了乳酸产量。GTI对生物酸奶中嗜酸乳杆菌LA - 5和德氏乳杆菌保加利亚亚种BB - 12的水平没有影响，其对嗜酸乳杆菌LA - 5计数的影响取决于浓度和益生菌牛奶类型。GTI以剂量依赖的方式同样增强了两种牛奶的抗氧化能力。生物酸奶获得的感官评价之间没有显著差异，而添加茶的嗜酸乳不太受评审员欢迎。总之，绿茶可以成功用作某些益生菌牛奶的功能性添加剂以增强其健康益处，但建议正确选择茶添加剂和发酵剂培养物。
