用于益生菌酒精饮料开发的生长参数与生存能力
Growth Parameters and Survivability of for Probiotic Alcoholic Beverages Development.
作者信息
de Paula Breno Pereira, Chávez Davy William Hidalgo, Lemos Junior Wilson José Fernandes, Guerra André Fioravante, Corrêa Mariana Ferreira Dutra, Pereira Karen Signori, Coelho Maria Alice Zarur
机构信息
Coordenadoria do Curso de Engenharia de Alimentos, Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, Valença, Brazil.
Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
出版信息
Front Microbiol. 2019 Sep 10;10:2092. doi: 10.3389/fmicb.2019.02092. eCollection 2019.
The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for and its tolerance to gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to select only statistically significant variables, and the polynomial mathematical model for yeast growth was obtained by central composite rotatable design. Confirmation experiments to determine the kinetic parameters for yeast growth were carried out by controlling the temperature and pH. Soon after, the survivability of yeast was tested under conditions mimicking the human upper gastrointestinal transit. had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development.
本研究的目的是优化用于益生菌酒精饮料开发的酵母的生长参数（pH值、乙醇耐受性、初始细胞浓度和温度）及其对胃肠道条件的耐受性。采用Placket-Burman筛选法仅选择具有统计学意义的变量，并通过中心复合旋转设计获得酵母生长的多项式数学模型。通过控制温度和pH值进行确认实验以确定酵母生长的动力学参数。此后不久，在模拟人类上消化道转运的条件下测试了酵母的存活率。酵母对酒精和胃肠道条件具有适合益生菌酒精饮料开发的抗性。
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