Chernaya A I, Shulga O S, Arsenieva L Yu, Hrehirchak N N, Pokoyovets E Yu
National University of Food Technologies, Kyiv, Ukraine.
Vopr Pitan. 2017;86(3):101-107. doi: 10.24411/0042-8833-2017-00051. Epub 2017 May 2.
Wheat bread coated with edible coating containing probiotic microorganisms (Bifidobacterium bifidum, Propionibacterium freudenreichii, Lactococcus lactis subsp. diacetilactis, Streptococcus thermophilus) in its composition has been studied. Change of microbiological contamination of bread during storage, the presence of lactic acid bacteria, mold fungi and yeast, as well as bread microbial resistance were tested. It was noted that Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM) in the bread with probiotic was lower than in bread without additives throughout the storage (4.5×102 compared to 4.5×103 CFU/g after 48 h storage). The number of lactobacilli in the test sample during storage reduced by 2 orders of magnitude (from 1×105 to 9.3×103 CFU/g after 48 h storage), indicating the possibility of their use in edible coatings. Comparative of organoleptic evaluation of uncoated and coated bread shown that the use of the coating does not alter the organoleptic properties of bread. Generally, these results suggests the possibility of usage of probiotics in the composition of edible coating of bakery products.
对含有益生菌微生物（双歧双歧杆菌、费氏丙酸杆菌、乳酸乳球菌双乙酰亚种、嗜热链球菌）的可食用涂层包被的小麦面包进行了研究。测试了面包在储存期间微生物污染的变化、乳酸菌、霉菌和酵母的存在情况以及面包的微生物抗性。结果表明，在整个储存过程中，含有益生菌的面包中的嗜温需氧和兼性厌氧微生物数量（QMAFAnM）低于无添加剂的面包（储存48小时后，分别为4.5×10²CFU/g和4.5×10³CFU/g）。储存期间测试样品中乳酸菌的数量减少了2个数量级（储存48小时后从1×10⁵CFU/g降至9.3×10³CFU/g），表明它们可用于可食用涂层。未包被和包被面包的感官评价比较表明，使用涂层不会改变面包的感官特性。总体而言，这些结果表明益生菌可用于烘焙产品可食用涂层的组成中。
