Radulović Zorica, Miočinović Jelena, Mirković Nemanja, Mirković Milica, Paunović Dušanka, Ivanović Marina, Seratlić Sanja
Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Anim Sci J. 2017 Nov;88(11):1849-1854. doi: 10.1111/asj.12802. Epub 2017 Jun 19.
A high viability of probiotics in food product, with a living cells threshold of 10 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82 log/cfu/g in cheese after 8 weeks of storage, while free-cell number decreased to 6.9 log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.
在食品生产中，要使食品中益生菌的存活率达到10⁶ /cfu/g（菌落形成单位/克）的活细胞阈值是一项挑战。喷雾干燥是一种用于益生菌保存及其在食品中应用的高效且经济的工业方法。在本研究中，对潜在益生菌植物乳杆菌564的游离细胞和喷雾干燥细胞在软酸凝山羊奶酪生产后及储存8周期间的存活率进行了研究，同时还研究了奶酪的成分和感官品质。储存8周后，喷雾干燥的植物乳杆菌564细胞在奶酪中的总菌数保持在8.82 log/cfu/g的高水平，而游离细胞数降至6.9 log/cfu/g。然而，对照奶酪（用商业发酵剂制作的C1样品）和处理后的奶酪样品（C2和C3，用相同发酵剂制作，分别添加游离和喷雾干燥的植物乳杆菌564细胞）之间的化学成分、pH值和感官评价没有显著差异。潜在益生菌的高存活率和可接受的感官特性表明，喷雾干燥的植物乳杆菌564菌株可成功用于软酸凝山羊奶酪的生产。
