Dimitrellou Dimitra, Kandylis Panagiotis, Kourkoutas Yiannis
Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece.
Department of Chemistry, University of Patras, Patras 26504, Greece.
Foods. 2019 Sep 1;8(9):374. doi: 10.3390/foods8090374.
Freeze-dried immobilized ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory quality were evaluated during 28 days of storage at 4 °C. The use of resulted in lower pH values (3.92-4.12), higher acidity (0.88-1.10 g lactic acid/100 g of yogurt), and lower syneresis (40.8%-42.6%) compared to traditionally produced yogurt (pH 4.29; acidity 0.83 g lactic acid/100 g of yogurt; syneresis 44.1%). Microbiological and strain-specific multiplex PCR (Polymerase Chain Reaction) analysis confirmed that immobilized ATCC 393 cells were detected in yogurts at levels >7 log cfu g after 28 days. In addition, probiotic supplementation significantly affected the concentrations of key volatile compounds, like acetic and other organic acids, 2-ethyl-1-hexanol, acetoin, and 2-butanone, as revealed by GC-MS (Gas Chromatography-Mass Spectrometry) analysis. Finally, the sensory evaluation demonstrated that the new products exhibited improved characteristics compared to traditionally produced yogurts.
对冻干固定在酪蛋白和苹果片上的ATCC 393作为新型益生菌酸奶生产的益生菌辅助培养物进行了评估。在4℃储存28天期间，评估了益生菌培养物对物理化学特性、益生菌细胞存活率、挥发性香气化合物和感官质量的影响。与传统生产的酸奶（pH 4.29；酸度0.83 g乳酸/100 g酸奶；脱水收缩率44.1%）相比，使用该培养物导致pH值较低（3.92 - 4.12）、酸度较高（0.88 - 1.10 g乳酸/100 g酸奶）和脱水收缩率较低（40.8% - 42.6%）。微生物学和菌株特异性多重PCR（聚合酶链反应）分析证实，28天后在酸奶中检测到固定化的ATCC 393细胞，水平>7 log cfu/g。此外，气相色谱 - 质谱（GC - MS）分析表明，添加益生菌显著影响了关键挥发性化合物的浓度，如乙酸和其他有机酸、2 - 乙基 - 1 - 己醇、乙偶姻和2 - 丁酮。最后，感官评价表明，与传统生产的酸奶相比，新产品表现出改善的特性。
