Martelli Francesco, Alinovi Marcello, Bernini Valentina, Gatti Monica, Bancalari Elena
Department of Food and Drug, University of Parma, 43124 Parma, Italy.
Foods. 2020 Mar 18;9(3):350. doi: 10.3390/foods9030350.
commercially known as Spirulina, is a fresh-water cyanobacterium that has been gaining increasing attention in recent years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50% /) of on the fermentation capability of several starter lactic acid bacteria (LAB) strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. In tryptic soy broth (TSB), the boosting effect was significantly higher if compared to yeast extract for all the starter LAB strains except for , which was equally stimulated. Different results were found when the same LAB strains were cultivated in SSM. The most evident boosting effect was found for and LAB growth was promoted by , confirming that it could be a useful tool in the production of novel functional fermented dairy foods. The potential boosting effect was evaluated on four commercial mix cultures used to produce milk and soy fermented beverages. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the mix culture used, but also on the substrate and concentration. Also, rheological and color modifications were found to be dependent on these factors.
通常以螺旋藻为人所知，是一种淡水蓝细菌，近年来因其高生物和营养价值而受到越来越多的关注。因此，它已被用于多种食品应用中，以获得或增强奶酪、酸奶、面包、饼干或面食的功能和技术特性。这项工作的目的是评估两种不同浓度（0.25%和0.50%）的[物质名称未给出]对几种发酵乳酸菌（LAB）菌株、1种益生菌和4种商业混合培养物发酵能力的潜在促进作用。这些菌株用于发酵三种不同的底物，并通过阻抗分析以及流变学和颜色测量来评估它们的发酵行为。在胰蛋白胨大豆肉汤（TSB）中，除了[菌株名称未给出]受到同等刺激外，对于所有发酵LAB菌株，与酵母提取物相比，[物质名称未给出]的促进作用显著更高。当相同的LAB菌株在SSM中培养时，发现了不同的结果。对于[菌株名称未给出]发现了最明显的促进作用，[物质名称未给出]促进了[菌株名称未给出]的生长，证实它可能是生产新型功能性发酵乳制品的有用工具。对用于生产牛奶和大豆发酵饮料的四种商业混合培养物评估了潜在的促进作用。结果表明促进作用确实发生了，但它是可变的，不仅取决于所使用的混合培养物，还取决于底物和[物质名称未给出]浓度。此外，发现流变学和颜色变化也取决于这些因素。
