Tenea Gabriela N, Suárez Jimena
Biofood and Nutraceutics Research and Development Group, Faculty of Engineering in Agricultural and Environmental Sciences, Technical University of the North, Av. 17 de Julio s-21 Barrio El Olivo, Ibarra 100150, Ecuador.
Microorganisms. 2020 May 14;8(5):733. doi: 10.3390/microorganisms8050733.
A native subsp. UTNGt28 (GenBank accession no: MG675576.1) isolated from Amazonian fruit of the tropical Caimitillo () tree and the commercial strain subsp ATCC11454 (LacAT) were targeted ex vitro in whole milk in combination with ATCC19258 to obtain a fermented probiotic beverage. Concomitant with cell viability determination during storage (28 days), the pH, titratable acidity, syneresis, protein and fat were evaluated. The results indicated that neither UTNGt28 nor LacAT displayed a high capacity to ferment whole milk and survive during storage; a statistically significant difference ( < 0.05) in cell viability was registered for UTNGt28 compared with LacAT when inoculated alone or in combination with A principal component analysis showed a clear difference between the yogurt formulations at day 1 and 28 of storage. The PC 1 explained 46.8% of the total variance (day 28), was loaded in the negative (-) direction with titratable acidity (% lactic acid), while the PC 2 explained 22.5% (day 1) with pH. PC 1 was loaded in the positive (+) direction with pH, cell viability, syneresis, fat and protein. Overall results indicated that UTNGt28 has the technological properties for further development of a new probiotic product.
从热带番荔枝（Caimitillo）树的亚马逊果实中分离出的本地亚种UTNGt28（GenBank登录号：MG675576.1）和商业菌株亚种ATCC11454（LacAT），在全脂牛奶中进行体外靶向培养，并与ATCC19258结合，以获得一种发酵益生菌饮料。在储存（28天）期间测定细胞活力的同时，对pH值、可滴定酸度、脱水收缩、蛋白质和脂肪进行了评估。结果表明，UTNGt28和LacAT在全脂牛奶中发酵并在储存期间存活的能力都不高；单独接种或与ATCC19258联合接种时，UTNGt28的细胞活力与LacAT相比有统计学显著差异（P<0.05）。主成分分析表明，储存第1天和第28天的酸奶配方之间存在明显差异。主成分1解释了总方差的46.8%（第28天），在负（-）方向上与可滴定酸度（%乳酸）相关，而主成分2解释了22.5%（第1天）与pH值相关。主成分1在正（+）方向上与pH值、细胞活力、脱水收缩、脂肪和蛋白质相关。总体结果表明，UTNGt28具有进一步开发新型益生菌产品的技术特性。
