Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, Poland.
Molecules. 2022 May 8;27(9):3028. doi: 10.3390/molecules27093028.
Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep's milk fermented with and . The effects of storage time, type and dose of collagen, and different probiotic bacteria on the physicochemical, organoleptic and microbiological properties of fermented sheep's milk at 1 and 21 days of refrigerated storage were investigated. The addition of collagen to sheep's milk increased the pH value after fermentation and reduced the lactic acid contents of fermented milk compared to control samples. After fermentation, the number of probiotic bacteria cells was higher than 8 log cfu g. In sheep's milk fermented by and , good survival of bacteria during storage was observed, and there was no effect of collagen dose on the growth and survival of both strains. The addition of collagen, both in the form of hydrolysate and bovine collagen, resulted in darkening of the color of the milk and increased the sweet taste intensity of the fermented sheep's milk. However, the addition of hydrolysate was effective in reducing syneresis in each milk sample compared to its control counterpart.
胶原蛋白在膳食补充剂、饮料和运动营养产品中很受欢迎。因此，本研究旨在评估使用不同剂量的胶原蛋白和胶原蛋白水解物来生产含有 和 的益生菌绵羊奶发酵的可能性。研究了储存时间、胶原蛋白的类型和剂量以及不同益生菌对冷藏 1 天和 21 天的发酵绵羊奶的理化、感官和微生物特性的影响。与对照样品相比，向绵羊奶中添加胶原蛋白会增加发酵后的 pH 值，并降低发酵乳中的乳酸含量。发酵后，益生菌细菌细胞的数量高于 8 log cfu g。在 和 发酵的绵羊奶中，观察到细菌在储存过程中的良好存活，胶原蛋白剂量对两种菌株的生长和存活均无影响。添加胶原蛋白，无论是水解物形式还是牛胶原蛋白，都会使牛奶颜色变暗，并增加发酵绵羊奶的甜味强度。然而，与对照相比，水解物的添加可有效减少每个奶样的乳清析出。
