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：2012
卷号：36
期号：1
页码：81-96
出版社：Galati University Press
摘要：In the last decade, there is an increasing interest in using nondairy ingredients as substrates for certain strains of bifidobacteria to deliver the benefits of probiotics to a wider group of consumers. This research aimed to explore the use of soymilk and sea buckthorn syrup as substrates for bifidobacteria fermentation. Microbial population, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity and water holding capacity were determined during the storage time at 4¡ãC ¡À 1¡ãC within 14 days. Survival and stability of Bifidobacterium bifidus (Bb-12., Bb) inoculated into a beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The Bb-12.strain exhibited the highest viable cell numbers when exposed to simulated gastrointestinal tract conditions
