Maleki Mohammad Hossein, Daneshniya Milad, Abdolmaleki Farzaneh
Department of Food Science and Technology, S&R.C., Islamic Azad University, Tehran, Iran.
Department of Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran.
Int J Food Sci. 2025 Jun 5;2025:8008452. doi: 10.1155/ijfo/8008452. eCollection 2025.
In recent years, the development of functional dairy products incorporating plant-based ingredients has gained considerable attention due to growing consumer interest in health-promoting foods. In this regard, the present study is aimed at developing probiotic fermented goat's milk using (ATCC 1058) and (ATCC 39392) strains. A key focus was on assessing the impact of rice extract (RE) incorporation on the viability and metabolic activity of these probiotic strains. To achieve this, goat's milk samples were inoculated with a probiotic mixture containing both strains at a concentration of 109 log colony-forming units (CFUs)/mL. Various concentrations of RE (0%, 2%, 4%, and 6%) were introduced to the milk samples. The ensuing fermented milk samples were then refrigerated for 28 days, during which assessments were conducted at 7-day intervals. Parameters under investigation included probiotic viability, acidity, pH, acetic acid content, L-lactic acid content, protein content, reducing sugar levels, Brix degree, viscosity, antioxidant potency, color attributes (brightness, yellowness, and redness), and sensory attributes. The study revealed significant changes in the physicochemical traits of the fermented milk during storage. Notably, acidity, L-lactic acid, acetic acid, and viscosity increased, while pH, reducing sugars, Brix, antioxidant strength, and probiotic levels decreased ( ≤ 0.05). The addition of RE and its increasing concentration intensified these shifts. Importantly, this effect corresponded with improved antioxidant activity and probiotic viability ( ≤ 0.05). The sample with 6% RE displayed the highest antioxidant potency (55.46%) and probiotic count (9.21 log CFU/mL) at the study's end, followed by the 4% RE sample. Furthermore, sensory assessment revealed that the 6% RE sample had the lowest acceptability score, whereas the other samples were well-received. Ultimately, with the provided outcomes, the optimal treatment for producing probiotic fermented milk with desirable functional attributes was determined to be a 4% concentration level of RE.
近年来，由于消费者对健康促进型食品的兴趣日益浓厚，含有植物性成分的功能性乳制品的发展受到了广泛关注。在这方面，本研究旨在利用（ATCC 1058）和（ATCC 39392）菌株开发益生菌发酵山羊奶。一个关键重点是评估添加大米提取物（RE）对这些益生菌菌株的活力和代谢活性的影响。为实现这一目标，将含有两种菌株的益生菌混合物以109 log菌落形成单位（CFU）/mL的浓度接种到山羊奶样品中。向牛奶样品中引入了不同浓度的RE（0%、2%、4%和6%）。随后将得到的发酵乳样品冷藏28天，在此期间每隔7天进行一次评估。所研究的参数包括益生菌活力、酸度、pH值、乙酸含量、L-乳酸含量、蛋白质含量、还原糖水平、白利度、粘度、抗氧化能力、颜色属性（亮度、黄度和红度）以及感官属性。研究表明，发酵乳在储存期间的理化特性发生了显著变化。值得注意的是，酸度、L-乳酸、乙酸和粘度增加，而pH值、还原糖、白利度、抗氧化强度和益生菌水平下降（P≤0.05）。RE的添加及其浓度的增加加剧了这些变化。重要的是，这种效应与抗氧化活性和益生菌活力的提高相对应（P≤0.05）。在研究结束时，含有6%RE的样品显示出最高的抗氧化能力（55.46%）和益生菌数量（9.21 log CFU/mL），其次是含有4%RE的样品。此外，感官评估显示，含有6%RE的样品的可接受性得分最低，而其他样品则受到好评。最终，根据所提供的结果，确定生产具有理想功能属性的益生菌发酵乳的最佳处理方法是RE的浓度水平为4%。
