食品科学
菊粉
干酪乳杆菌
植物乳杆菌
益生元
化学
背景(考古学)
合生元
益生菌
发酵
冷库
生物
细菌
乳酸
园艺
古生物学
遗传学
作者
Mohsen Mohammadi,Leila Nouri,Amir Mohammad Mortazavian
标识
DOI:10.1007/s13197-020-04887-4
摘要
The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 108 CFU ml-1 for L. casei, with a good survival throughout the storage period (108 CFU ml-1) and L. plantarum at sufficient levels (106 CFU ml-1) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics.
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