Hoxha Ramize, Evstatieva Yana, Nikolova Dilyana
Department of Biotechnology, Faculty of Biology, Sofia University "St. Kliment Ohridski", 1164 Sofia, Bulgaria.
Foods. 2023 Jun 29;12(13):2552. doi: 10.3390/foods12132552.
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, subsp. KZM 2-11-3 and KC 5-12, inhibited the growth of , , and . The strain subsp. KZM 2-11-3 directly inhibited . The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with subsp. KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health.
研究了两种具有益生菌潜力和生物保护特性的乳酸菌菌株作为酸奶发酵中发酵剂添加物的适用性。所研究的菌株，即嗜热链球菌亚种KZM 2-11-3和保加利亚乳杆菌KC 5-12，抑制了金黄色葡萄球菌、大肠杆菌和单核细胞增生李斯特菌的生长。嗜热链球菌亚种KZM 2-11-3直接抑制了金黄色葡萄球菌。测定了酸奶产品质量的重要特性，如发酵和储存期间的理化参数、流变学特性以及样品储存期间的感官变化。含有这些菌株的酸奶样品在大多数参数上与使用商业发酵剂的对照酸奶没有差异。添加的菌株在酸奶样品储存期间显示出稳定的活力。基于总体评价，含有嗜热链球菌亚种KZM 2-11-3的酸奶样品和含有两种菌株的样品与使用商业发酵剂的对照酸奶非常相似。在酸奶生产中使用这些菌株作为益生菌补充剂来丰富发酵剂，将有助于开发对人类健康有益的新产品。
