Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream
| Autor: | Jian Zhang, Hao Yijiang, Zhennai Yang, Wang Yuetong, Yi Zheng, Ting Guo, Wen Zhao, Xialei Guo |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Nutrition and Dietetics
biology Chemistry Ecology (disciplines) viability 0402 animal and dairy science food and beverages lcsh:TX341-641 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology Plant science Ice cream processing characteristic ice cream exopolysaccharide Food science lcsh:Nutrition. Foods and food supply Lactobacillus plantarum Food Science |
| Zdroj: | Polish Journal of Food and Nutrition Sciences, Vol 67, Iss 3, Pp 191-200 (2017) |
| ISSN: | 2083-6007 |
| Popis: | Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of pre-fermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2017-0002/pjfns-2017-0002.xml?format=INT
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