Alhssan Eiman, Ercan Songül Şahin, Bozkurt Hüseyin
Institute of Sciences, Department of Biochemistry Science and Technology, University of Gaziantep, 27310 Gaziantep, Turkey.
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey.
Foods. 2023 Feb 3;12(3):662. doi: 10.3390/foods12030662.
This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the viability of and In addition, some physicochemical variables of kefir were investigated. The addition of flaxseed mucilage and gum arabic significantly ( ˂ 0.05) increased the growth of both and compared to the control. Samples enriched with flaxseed mucilage and gum arabic had significantly ( ˂ 0.05) reduced pH and increased viscosity. Flaxseed mucilage and gum arabic significantly ( ˂ 0.05) changed the color parameters L*, a*, and b*. However, as the concentration of flaxseed mucilage increased, the L* value decreased. Moreover, adding flaxseed mucilage and gum arabic into kefir increased ( ˂ 0.05) the protein content. These results showed that flaxseed mucilage and gum arabic could be used to increase the survival of probiotic cultures in kefir without changing its physicochemical properties.
本研究旨在评估益生菌培养物在开菲尔中的存活率。开菲尔是一种发酵乳制品，在本研究中，我们加入了营养丰富的亚麻籽黏液和阿拉伯胶作为益生元，然后监测其对嗜酸乳杆菌和双歧杆菌活力的改善情况。此外，还研究了开菲尔的一些理化变量。与对照组相比，添加亚麻籽黏液和阿拉伯胶显著（P＜0.05）提高了嗜酸乳杆菌和双歧杆菌的生长。富含亚麻籽黏液和阿拉伯胶的样品pH值显著（P＜0.05）降低，黏度增加。亚麻籽黏液和阿拉伯胶显著（P＜0.05）改变了颜色参数L*、a和b。然而，随着亚麻籽黏液浓度的增加，L*值降低。此外，向开菲尔中添加亚麻籽黏液和阿拉伯胶会增加（P＜0.05）蛋白质含量。这些结果表明，亚麻籽黏液和阿拉伯胶可用于提高益生菌培养物在开菲尔中的存活率，而不改变其理化性质。
