益生菌（鼠李糖乳杆菌HN001、副干酪乳杆菌LPC-37和嗜酸乳杆菌NCFM）对荷兰式奶酪中矿物质可利用性的影响。
The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese.
作者信息
Aljewicz Marek, Siemianowska Ewa, Cichosz Grażyna, Tońska Elżbieta
机构信息
Department of Dairy Science and Quality Management, Faculty of Food Science,.
Department of Safety, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
出版信息
J Dairy Sci. 2014;97(8):4824-31. doi: 10.3168/jds.2014-8240. Epub 2014 Jun 7.
The use of probiotic cultures in the production of Dutch-type cheeses did not lead to significant changes in their chemical composition but it lowered their acidity. The availability of calcium and magnesium analyzed by in vitro enzymatic hydrolysis was 19 and 35%, respectively; the availability of phosphorus was significantly higher, at >90%. The use of probiotic cultures significantly increased the availability of calcium (2.5%), phosphorus (6%), and magnesium (~18%). The in vitro method supports accurate determination of the effect of the Lactobacillus spp. cultures on the availability of mineral compounds ingested with Dutch-type cheese.
在荷兰式奶酪生产中使用益生菌培养物并未导致其化学成分发生显著变化，但降低了酸度。通过体外酶水解分析的钙和镁的可利用性分别为19%和35%；磷的可利用性显著更高，超过90%。使用益生菌培养物显著提高了钙（约2.5%）、磷（约6%）和镁（约18%）的可利用性。体外方法有助于准确测定乳酸杆菌属培养物对荷兰式奶酪摄入的矿物质化合物可利用性的影响。
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