Food Science Institute, Kansas State University Manhattan, Kansas, 66506.
Food Sci Nutr. 2015 Jan;3(1):48-55. doi: 10.1002/fsn3.189. Epub 2014 Dec 12.
A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5* plant extract, 0.25* SA, or no supplement) and cultures (yogurt starter plus Bifidobacterium animalis,Lactobacillus acidophilus, or both probiotics) were assessed weekly during 29 days of storage at 5°C. Supplemented yogurt mixes had greater buffering capacities than non-supplemented yogurt mixes. At the end of storage, Lactobacillus bulgaricus and L. acidophilus counts in supplemented yogurts were greater compared with non-supplemented yogurts. Supplementation did not affect Streptococcus thermophilus and B. animalis counts. Hence the greater buffering capacity of yogurt containing plant extract could enhance the longevity of the probiotics, L. bulgaricus and L. acidophilus, during storage.
一种商业植物提取物（由橄榄、大蒜、洋葱和柑橘提取物与乙酸钠（SA）作为载体制成），被评估为延长酸奶发酵剂和益生菌细菌的存活能力，作为延长活菌和活性培养物、益生菌低脂酸奶保质期的一种手段。从三个不同配方（0.5植物提取物、0.25SA 或无补充）和培养物（酸奶发酵剂加双歧杆菌、嗜酸乳杆菌或两种益生菌）制备的酸奶在 5°C 下储存 29 天期间每周进行评估。添加补充剂的酸奶混合物比未添加补充剂的酸奶混合物具有更大的缓冲能力。在储存结束时，添加补充剂的酸奶中保加利亚乳杆菌和嗜酸乳杆菌的数量比未添加补充剂的酸奶多。补充剂对嗜热链球菌和双歧杆菌的数量没有影响。因此，含有植物提取物的酸奶具有更大的缓冲能力，可以在储存过程中提高益生菌、保加利亚乳杆菌和嗜酸乳杆菌的寿命。
