Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid.

Autor:	Wu Z; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China; Foods for Health Institute, Department of Food Science and Technology, University of California, Davis 95616., Wu J; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China., Cao P; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China., Jin Y; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China., Pan D; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China; Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, 210097, Jiangsu, China. Electronic address: daodongpan@163.com., Zeng X; Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China., Guo Y; Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, 210097, Jiangsu, China.
Jazyk:	angličtina
Zdroj:	Journal of dairy science [J Dairy Sci] 2017 Jun; Vol. 100 (6), pp. 4223-4229. Date of Electronic Publication: 2017 Apr 21.
DOI:	10.3168/jds.2017-12640
Abstrakt:	Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation. (Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu