酪蛋白胨和果糖对嗜酸乳杆菌生长及其储存期间存活率的影响。

Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.

作者信息

Saxena S N, Mital B K, Garg S K

机构信息

Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.P., India.

出版信息

Int J Food Microbiol. 1994 Feb;21(3):271-6. doi: 10.1016/0168-1605(94)90034-5.

DOI:10.1016/0168-1605(94)90034-5

PMID:8024979

Abstract

Supplementation of milk with combination of casitone (0.5% (w/w)) and fructose (0.5% (w/w)) resulted in greater acid production, higher viable counts, increased sugar utilization and shorter generation time for the L. acidophilus strains tested. The experimental product prepared by using these additives contained 1.5-2.0-fold more viable L. acidophilus than the control (no additives) throughout 21 days of storage. Further, both control and experimental products remained acceptable throughout the storage period. However, the former was rated superior in flavor, whereas the latter exhibited better texture.

摘要

在牛奶中添加酪蛋白胨（0.5%（w/w））和果糖（0.5%（w/w））的组合，可使受试嗜酸乳杆菌菌株产生更多的酸、具有更高的活菌数、提高糖利用率并缩短代时。使用这些添加剂制备的实验产品在整个21天的储存期内，嗜酸乳杆菌的活菌数比对照（无添加剂）多1.5至2.0倍。此外，对照产品和实验产品在整个储存期内都保持可接受性。然而，前者在风味上被评为更优，而后者则表现出更好的质地。