Viability of Lactobacillus acidophilus La-5 in the Presence of Williopsis saturnus vat. suaveolens

Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.

历史耐心

不久前,在中国召开的达沃斯论坛上,日本三菱集团的代表向中国总理询问,面对中国经济下滑,拉动中国经济的动力何在?总理回答"双创"。中国实现现代化,首先选择的是走工业化道路,经济发展的动力,也主要靠工业来推动。从产业结构角度分析,第一产业主要是指农业,第二产业主要包括工业和建筑业,第三产业是指为生产和生活提供服务的行业。中国第二产业在国内的生产总值占比始终处于首位,1980年、1990年。