Functional Starters for Functional Yogurt

被引：29

作者：

Arena, Mattia P. ^{[1
]}

Caggianiello, Graziano ^{[1
]}

Russo, Pasquale ^{[1
,2
]}

Albenzio, Marzia ^{[1
]}

Massa, Salvatore ^{[1
]}

Fiocco, Daniela ^{[3
]}

Capozzi, Vittorio ^{[1
,2
]}

Spano, Giuseppe ^{[1
]}

机构：

[1] Univ Foggia, Dept Agr Food & Environm Sci, Via Napoli 25, I-71122 Foggia, Italy

[2] Promis Biotech Srl, I-71122 Foggia, Italy

[3] Univ Foggia, Dept Clin & Expt Med, I-71122 Foggia, Italy

来源：

FOODS | 2015年 / 4卷 / 01期

关键词：

yogurt; probiotic; riboflavin; multifunctional strains;

D O I：

10.3390/foods4010015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

引用

页码：15 / 33

页数：19

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