期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：2
页码：40-50
出版社：Galati University Press
摘要：During conservation, the probiotic bacteria currently used in food industry havebeen shown to have less viability in the matter of fermented products microbiotaand also to present lower levels of colonization and survival in vivo. This studydescribes a new way of improving the behavior and functionality of Lactobacillusacidophilus - LA 5® commercial strain by using buckwheat flour (Fagopyrumesculentum) and oat bran (Avena sativa) as fermentation ingredients, in view oftheir high content of bioactive compounds that have a great impact both onfermentation microorganisms and consumers’ health. The effect of these two rawvegetal products on LA 5® strain was studied by cultivation on MRS broth and onmilk. The supplementation of the fermentation medium with 4.0% - 6.0% ofbuckwheat flour or oat bran, respectively, had a positive effect on metabolicactivity and viability of lactic acid bacteria. Thus, the rapid decrease of the pH andthe increase of the multiplication rate were observed after 6 hours of lactic acidfermentation. Furthermore, the presence of the vegetal substrates substantiallyimproved the cells survival during the storage of the fermented products for 28days at 4 °C, comparing to samples without supplementation used as control.
