Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil.
University of Foggia, Department of the Sciences of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122, Foggia, Italy.
J Dairy Sci. 2019 Dec;102(12):10724-10736. doi: 10.3168/jds.2019-16909. Epub 2019 Sep 11.
This study was aimed at developing a new functional fermented beverage manufactured with semi-skimmed sheep milk and strawberry pulp (Fragaria × ananassa Duch.) and commercial prebiotic ingredients. We also compared the performance of the yogurt starter cultures and a Lactobacillus plantarum strain (CECT_8328) with potential probiotic properties. We assessed the nutritional profile, bioactivity compounds, viability of lactic acid bacteria during storage, and survival of L. plantarum after in vitro simulated digestion during the storage period. The lactic acid bacteria were viable throughout the storage period, but only L. plantarum maintained good viability after simulated digestion. Nevertheless, neither inulin nor potato starch increased bacterial viability. The fermented semi-skimmed sheep milk strawberry beverages we developed are good sources of minerals and proteins.
本研究旨在开发一种新型功能性发酵饮料，以半脱脂绵羊奶和草莓浆（草莓）为原料，并添加商业益生元成分。我们还比较了酸奶发酵剂和一株具有潜在益生菌特性的植物乳杆菌（CECT_8328）的性能。在贮藏期间，我们评估了营养成分、生物活性化合物、乳酸菌的存活率以及植物乳杆菌在体外模拟消化后的存活率。在整个贮藏期间，乳酸菌都是有活力的，但只有植物乳杆菌在模拟消化后仍保持良好的活力。然而，无论是菊粉还是马铃薯淀粉都不能提高细菌的存活率。我们开发的发酵半脱脂绵羊奶草莓饮料是矿物质和蛋白质的良好来源。
