Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
Molecules. 2021 Oct 7;26(19):6063. doi: 10.3390/molecules26196063.
The application of bacterial cultures in food fermentation is a novel strategy to increase the "natural" levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid 911 C18:2 (CLA) during cold storage up to 21 days was studied. Although some species of LAB can produce folates and other important nutrients, little is known about the production ability of yogurt starter cultures. Pasteurized milk samples were inoculated with four different combinations of commercially available yogurt vaccines, including starter cultures of . Both the type of vaccine and the time of storage at 8 °C had a significant effect on the folate and CLA contents in the tested fermented milks. The highest folate content (105.4 µg/kg) was found in fresh fermented milk inoculated with , , and Only the mix of subsp. , , and showed potential (59% increase) to synthesize folate during seven days of storage. A significant increase in the content of CLA, when compared to fresh fermented milk, was observed during cold storage for up to 21 days in products enriched with .
细菌培养物在食品发酵中的应用是提高生物活性化合物“天然”水平的一种新策略。研究了乳酸菌（LAB）在冷藏至 21 天过程中产生叶酸、B 族维生素和共轭亚油酸 911 C18:2（CLA）的独特能力。尽管一些 LAB 物种可以产生叶酸和其他重要营养物质，但对于酸奶发酵剂培养物的生产能力知之甚少。巴氏杀菌牛奶样品接种了四种不同的市售酸奶疫苗组合，包括 。疫苗的类型和在 8°C 下储存的时间对测试发酵乳中的叶酸和 CLA 含量有显著影响。在接种了 、 和 的新鲜发酵乳中发现了最高的叶酸含量（105.4 µg/kg）。只有 亚种的组合 、 和 表现出在 7 天储存期内合成叶酸的潜力（增加 59%）。与新鲜发酵乳相比，在添加了 的产品中，CLA 的含量在冷藏至 21 天内显著增加。
