Viability of probiotic bacteria in maple sap products under storage and gastrointestinal conditions

被引：35

作者：

Khalf, Moustafa ^{[1
,2
,3
]}

Dabour, Nassra ^{[1
,2
,4
]}

Kheadr, Ehab ^{[1
,2
,4
]}

Fliss, Ismail ^{[1
,2
]}

机构：

[1] Univ Laval, Dairy Res Ctr Nutraceut, Quebec City, PQ G1V 0A6, Canada

[2] Univ Laval, Funct Foods Inst, Quebec City, PQ G1V 0A6, Canada

[3] Univ Alexandria, Fac Agr, Dept Food Sci & Technol, Alexandria, Egypt

[4] Univ Alexandria, Fac Agr, Dept Dairy Sci & Technol, Alexandria, Egypt

来源：

BIORESOURCE TECHNOLOGY | 2010年 / 101卷 / 20期

关键词：

Maple sap; Probiotic; Prebiotic; Bifidobacterium lactis; Lactobacillus rhamnosus; LACTIC-ACID BACTERIA; LACTOBACILLUS-ACIDOPHILUS; BIFIDOBACTERIUM-ANIMALIS; DYNAMIC-MODEL; SURVIVAL; YOGURT; RHAMNOSUS; INULIN; PREBIOTICS; CHEESE;

D O I：

10.1016/j.biortech.2010.05.053

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

This study was undertaken to develop new probiotic products based on liquid maple sap or its concentrate. Sap and concentrate, with or without inulin (2%) were inoculated with Bifidobacterium lactis Bb12 and Lactobacillus rhamnosus GG valio at initial counts of 10(7)-10(8) CFU/ml. Viability was assessed over four weeks of storage at 4 degrees C and under in vitro simulated gastrointestinal conditions using dynamic gastrointestinal model known as TIM-1. Viability was maintained throughout the storage period at the same order of 10(7) to 10(8) CFU/ml. Inulin significantly enhanced the survivability during passage through the gastrointestinal tract simulator. The developed products could be an excellent alternative for delivering probiotics, especially for individuals suffering from lactose intolerance to dairy products. (c) 2010 Elsevier Ltd. All rights reserved.

引用

页码：7966 / 7972

页数：7

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