Góral Małgorzata, Kozłowicz Katarzyna, Pankiewicz Urszula, Góral Dariusz
Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
Department of Refrigeration and Food Industry Energetics, Faculty of Production Engineering, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland.
Food Chem. 2018 Jan 15;239:1151-1159. doi: 10.1016/j.foodchem.2017.07.053. Epub 2017 Jul 13.
The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.
鼠李糖乳杆菌B 442、鼠李糖乳杆菌1937和乳酸乳球菌JBB 500，使用脉冲电场进行镁离子富集。在直接凝固剂（DVS）工艺中，将这些潜在的益生菌菌株添加到混合物中，并用于生产冰淇淋，然后对其进行物理化学和微生物学分析。结果表明，添加富含镁的细菌不会改变冰淇淋的化学参数，也不会影响冷冻过程、融化性和硬度。样品颜色没有显著差异。添加了富含镁的细菌的冰淇淋具有更高的粘性。活力测定结果表明，冰淇淋中的微生物总数高于发酵剂培养物中的微生物总数。与对照样品相比，所得冰淇淋中富含镁的细菌的活力较低。
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