Dharmasena Muthu, Barron Felix, Fraser Angela, Jiang Xiuping
Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Foods. 2015 Aug 10;4(3):328-337. doi: 10.3390/foods4030328.
Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lp 115-400B () as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of , pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.
非乳制品益生菌产品具有不含乳糖的优势，并且可以制造以维持益生菌的生长。在本研究中，椰汁和燕麦片与益生菌Lp 115 - 400B（）一起用作发酵剂。进行了两种单独的处理，添加益生菌（P）和添加益生菌与益生元（PP）。在两种处理中，燕麦片 - 椰汁基质接种7 log CFU/g的 ，并在27°C下发酵10小时。对于PP处理，额外添加1 g菊粉/100 mL产品。然后将发酵产品冷藏（4°C），并在选定的时间间隔监测 的活力、pH值、总酸度和基质的表观粘度。达到的保质期定义为产品中 数量维持在7 log CFU/g。P处理的冷藏保质期确定为七周，PP处理为五周。在所考虑的保质期结束时观察到pH值显著降低；相反，产品的表观粘度没有显著变化。
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