Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

被引：15

作者：

Mohammadi, Reza ^{[1
]}

Yousefi, Mojtaba ^{[2
]}

Sarlak, Zahra ^{[3
]}

Shah, Nagendra Prasad ^{[4
]}

Mortazavian, Amir Mohammad ^{[2
]}

Sadeghi, Ehsan ^{[1
]}

Khajavi, Maryam Zabihzadeh ^{[2
]}

机构：

[1] Kermanshah Univ Med Sci, Sch Nutr Sci & Food Technol, Dept Food Sci & Technol, Kermanshah, Iran

[2] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci Food Sci & Technol, Dept Food Sci & Technol, POB 19395-4741, Tehran, Iran

[3] Shiraz Univ Med Sci, Sch Nutr & Food Sci, Dept Food Hyg & Qual Control, Nutr & Food Sci Res Ctr, Shiraz, Iran

[4] Univ Hong Kong, Sch Biol Sci, Food & Nutr Sci, Pok Fu Lam, Hong Kong, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2017年 / 26卷 / 03期

关键词：

Bifidobacterium; Lactobacillus; Probiotic; Soy milk; Viability; SOYMILK; BIFIDOBACTERIA; YOGURT; GROWTH; PRODUCTS; BACTERIA; DOOGH; FOOD; BIOTRANSFORMATION; SUPPLEMENTATION;

D O I：

10.1007/s10068-017-0097-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.

引用

页码：749 / 757

页数：9