Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland.
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Inter-Department Problem Group for Dairy Industries, Rakowiecka 36 St, 02-532 Warsaw, Poland.
Curr Pharm Biotechnol. 2019;20(6):489-496. doi: 10.2174/1389201020666190416151129.
Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product.
Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days.
The effect of addition of 0; 1.0 and 2.0 % w/v pullulan as a yogurt ingredient on the changes in pH, acidity, LAB number, and sensory quality of yogurt during storage at 4°C for 28 days was examined.
Pullulan did not affect yogurt pH, but the addition of 2.0 % w/v pullulan increased the acidity of yogurt as compared to that of the control yogurt. A statistically significantly higher total number of Lactobacillus, by approximately 1 logarithmic cycle, was found in yogurts with pullulan than in the control yogurt on the 28th day of storage. The yogurt with 1.0% w/v pullulan addition showed better sensory characteristics than that with 2.0% pullulan w/v addition.
The conducted research proved that the presence of pullulan in the culture medium stimulates the growth of selected lactic acid bacteria and influences their fermentation capacity. The use of 1.0 % w/v pullulan during the production of yogurts allowed to obtain a sensorically acceptable product, it had a protective effect on the number of lactic acid bacteria during 28 days of refrigerated storage of yogurt.
由于可以部分或完全替代淀粉或脂肪，因此可得，可得性聚糖可用于生产饮食类食品。它可以帮助维持所需的稠度，并增加产品的黏度。
因此，尝试在酸奶中添加可得性聚糖，并确定其存在对 LAB 数量、pH 值变化、滴定酸度以及在 4°C 下储存 28 天时酸奶感官质量的影响。
检查了作为酸奶成分添加 0、1.0 和 2.0%w/v 可得性聚糖对在 4°C 下储存 28 天期间 pH 值、酸度、LAB 数量和酸奶感官质量变化的影响。
可得性聚糖对酸奶 pH 值没有影响，但与对照酸奶相比，添加 2.0%w/v 可得性聚糖会增加酸奶的酸度。在储存的第 28 天，添加了 2.0%w/v 可得性聚糖的酸奶中，总乳酸菌数量比对照酸奶高约 1 个对数周期。添加 1.0%w/v 可得性聚糖的酸奶的感官特性优于添加 2.0%w/v 可得性聚糖的酸奶。
进行的研究证明，可得性聚糖在培养基中的存在会刺激选定乳酸菌的生长并影响其发酵能力。在生产酸奶时使用 1.0%w/v 可得性聚糖，可以获得感官可接受的产品，并且在酸奶冷藏储存的 28 天内对乳酸菌数量具有保护作用。
