低聚半乳糖对益生性植物乳杆菌YW11冰淇淋加工特性的影响

Effect of Galactooligosaccharide on the Processing Characteristics of Probiotic Lactobacillus plantarum YW11 Ice Cream

采用从西藏灵菇中分离筛选的益生性植物乳杆菌YW11作为实验菌株,研究了不同添加量的低聚半乳糖(Galactooligosaccharides,GOS)对YW11菌株的生长特性及抑制病原菌能力的影响,以及基于YW11菌株制备的冰淇淋理化性质、贮藏过程益生菌活性及菌株的胃肠道耐受性。结果表明:GOS的添加能显著促进YW11菌株的增殖及菌体蛋白含量增加,且显著提高了YW11菌株对致病菌的抑菌能力。将YW11菌株应用于冰淇淋加工,随着GOS添加量的增加,冰淇淋浆料的酸度略有提高,硬度增加,黏度、膨胀率及融化率均呈现先升高后降低的趋势,GOS添加量为4%时,冰淇淋的理化性质和益生菌活性整体上达到最佳,GOS可以提高冰淇淋冷冻贮藏期间YW11菌株存活率,以及菌株对胃肠道环境的耐受性。

Lactobacillus plantarum YW11 isolated and screened from Tibet kefir was used as the experimental strain to study the growth characteristics of strain YW11 and its ability of inhibiting pathogenic bacteria as affected by different addition amounts of Galactooligosaccharides(GOS). The effect of strain YW11 on the physicochemical properties and probiotic activity of ice cream,and gastrointestinal tolerance of the strain during the storage were also studied. The results showed that addition of GOS could significantly promote the proliferation of strain YW11,increase the bacterial protein content,and improve its inhibitory ability on pathogenic bacteria. When strain YW11 was used to make ice cream,addition of GOS increased the acidity slightly and the hardness of the ice cream slurry;The viscosity,expansion rate and melting rate showed a trend of first increasing and then decreasing. When the addition of GOS was 4%,the physicochemical properties and probiotic activity of ice cream were over all the best. Addition of GOS could increase the survival rate of strain YW11 during storage,and its tolerance to the gastrointestinal environment.