Tabanelli G, Verardo V, Pasini F, Cavina P, Lanciotti R, Caboni M F, Gardini F, Montanari C
Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, Cesena (FC), Italy, 47521.
J Dairy Sci. 2016 Jan;99(1):120-9. doi: 10.3168/jds.2015-10084. Epub 2015 Nov 5.
In this study, the survival of the functional yeast Kluyveromyces marxianus B0399 in an industrially produced fermented milk was evaluated. In particular, the yeast viability was assessed throughout the entire shelf-life of the product (30 d) to ensure the presence of the effective yeast dose (20 million viable cells for each serving of 125 g) while avoiding, by sorbic acid addition, yeast growth, which could affect product quality and stability. To find the best combination of yeast and sorbic acid concentration, 13 different combinations were tested, and then 2 of them were chosen for industrial production. In production at lower concentrations (30 million viable cells, 150 mg/kg of sorbic acid) the effective dose was maintained only at 4 and 6°C, whereas at higher dosages (70 million viable cells, 250 mg/kg of sorbic acid) the effect of temperature was less evident. In all the trials, the concentration of sorbic acid was not affected by microbial metabolism and remained stable throughout the entire shelf-life.
在本研究中，对工业生产的发酵乳中功能性酵母马克斯克鲁维酵母B0399的存活情况进行了评估。具体而言，在产品的整个保质期（30天）内评估酵母的活力，以确保存在有效的酵母剂量（每份125克含2000万个活细胞），同时通过添加山梨酸避免酵母生长，因为酵母生长会影响产品质量和稳定性。为了找到酵母和山梨酸浓度的最佳组合，测试了13种不同的组合，然后选择其中2种用于工业生产。在较低浓度（3000万个活细胞，150毫克/千克山梨酸）的生产中，有效剂量仅在4℃和6℃时维持，而在较高剂量（7000万个活细胞，250毫克/千克山梨酸）时，温度的影响不太明显。在所有试验中，山梨酸的浓度不受微生物代谢的影响，在整个保质期内保持稳定。
