Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran, 5756151818.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran, 5756151818.
J Dairy Sci. 2021 Oct;104(10):10550-10557. doi: 10.3168/jds.2021-20371. Epub 2021 Jul 30.
One of the most significant challenges within production of probiotic products is the survival and functionality of probiotic bacteria during processing and shelf life. In this research, the probiotic bacterium Bifidobacterium bifidum was used as adjunct culture for the production of Iranian white cheese containing different percentages of Allium ampeloprasum L. ssp. iranicum Wendelbo extracts (1% and 2% in fresh and dried form). The effects of the plant extract on bacterial growth and sensory properties of the model cheese were investigated. The in vitro experiments showed that probiotic bacteria growth was influenced by the presence of the plant extract. The highest bacterial growth (Δ growth = 25.82%) was observed when the probiotic was cultured in the medium supplemented with 1 g/L of plant extract. At time 0, the cheese samples were characterized by a pH value between 5.7 and 6.3 and a probiotic concentration of about 9 log cfu/g. Results showed that after 45 d of shelf life, the cheese model containing 1% dry extract had the best survival of probiotic B. bifidum (7-8 log cfu/g) and the most appreciated sensory properties. The findings of this study support the idea that A. ampeloprasum extract, acting as prebiotic substance, exerts a beneficial effect on probiotic bacteria.
在益生菌产品生产中，最具挑战性的问题之一是益生菌细菌在加工和保质期内的存活和功能。在这项研究中，双歧杆菌被用作生产伊朗白奶酪的辅助培养物，其中含有不同百分比的葱蒜韭属植物（新鲜和干燥形式的 1%和 2%）。研究了植物提取物对模型奶酪中细菌生长和感官特性的影响。体外实验表明，植物提取物的存在影响益生菌的生长。当益生菌在添加 1 g/L 植物提取物的培养基中培养时，观察到细菌生长最高（Δ生长=25.82%）。在 0 时间点，奶酪样品的 pH 值在 5.7 和 6.3 之间，益生菌浓度约为 9 log cfu/g。结果表明，在 45 天的货架期后，含有 1%干提取物的奶酪模型具有最佳的益生菌双歧杆菌（7-8 log cfu/g）存活和最受赞赏的感官特性。本研究的结果支持了这样一种观点，即作为益生元物质的葱蒜韭属提取物对益生菌细菌发挥有益作用。
