Valero-Cases Estefanía, Frutos María José
Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel, Km. 3.2, 03312, Orihuela, Alicante, Spain.
Plant Foods Hum Nutr. 2017 Jun;72(2):161-167. doi: 10.1007/s11130-017-0601-x.
The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum.
研究了不同浓度菊粉（0%、1%和2%）对植物乳杆菌（LP）CECT 220在胡萝卜橙汁混合汁中生长和存活的益生元效应，发酵24小时后，在4℃储存30天期间以及不同储存期后的胃肠消化阶段进行研究。还对所有果汁进行了微生物和化学测定。乳酸发酵延长了添加菊粉的发酵果汁的保质期。发酵果汁的卫生质量优于对照果汁。在储存期间，菊粉提高了植物乳杆菌的活力，单糖浓度相对于未添加菊粉的果汁仍然更高（低40%）。在第30天，体外消化后添加2%菊粉的发酵果汁中植物乳杆菌的存活率最高。
