The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture...The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture), saliva s-IgA and examination of quality of life (QOL). 20 healthy female volunteers (yogurt containing LG21 group: 10 people, yogurt containing Bifidobacterium (Bif) group: 10 people) were examined. The subjects ingested 100 g of yogurt twice daily for 4 weeks. Analysis was before and after 4 weeks dosage. By the effects for the autonomic nervous activity, parasympathetic increase was observed in the LG21 yogurt group, but was not significant increase. The LG21 yogurt was significantly increased on the peripheral blood flow. The LG21 yogurt was significantly increased on saliva s-IgA. The LG21 yogurt and Bif yogurt were significantly decrease on skin pigmentation. Also, LG21 yogurt was significantly increased on skin moisture. As a result of QOL questionnaire, incomplete evacuation, lower abdominal fullness, cold extremities and pimply or rough skin improved in LG21 yogurt and Bif yogurt after the administration period. These results suggest that the improvement effects of LG21 yogurt may be related to the activity of the parasympathetic nervous system.展开更多
<span><span>Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, resear...<span><span>Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health benefits of consuming probiotics are widely known, one may propose adding probiotics to acid whey to form a probiotic beverage. Typically, probiotic bacteria do not thrive in acidic conditions. It would be beneficial to determine if the probiotic </span><i><span>Lactobacillus acidophilus </span></i><span>can survive in these acidic conditions. The objectives were to determine the growth of </span><i><span>L. acidophilus </span></i><span>in acid whey resulting from manufacturing Greek yogurt and to study any changes in apparent viscosity, pH, and titratable acidity over 4 weeks of refrigerated storage. Plain yogurt was manufactured, and whey was separated from plain yogurt to yield Greek yogurt and acid whey. Acid whey was batch pasteurized, cooled, sweetened, flavored with pineapple flavoring, inoculated with </span><i><span>L. acidophilus</span></i><span>, and stored at 4°C for 4 weeks. The log </span><i><span>L. acidophilus </span></i><span>counts progressively decreased from 7.84 immediately after manufacture to 2.06 at week 4. There were no significant changes in pH and titratable acidity of the pineapple-flavored probiotic acid whey over 4 weeks of storage, indicating product stability over shelf life. Viscosity changed over the storage time with minimum values at week 2 and maximum values at week 4. Although the counts declined over 4 weeks of storage, some </span><i><span>L. acidophilus </span></i><span>survived in the pineapple-flavored acid whey.</span></span>展开更多
With the gradual improvement of the quality of people’s life, the disorder of lipid metabolism caused by high-fat diet has become the main reason that affects the health of our people. Hyperlipidemia, hypertension an...With the gradual improvement of the quality of people’s life, the disorder of lipid metabolism caused by high-fat diet has become the main reason that affects the health of our people. Hyperlipidemia, hypertension and hyperglycemia have the effect of causing a large number of serious complications, and are also the main factors of cardiovascular disease. Lactic acid bacteria can avoid hyperlipidemia by inhibiting the excessive growth of harmful intestinal bacteria, maintaining the balance of intestinal microecology, absorbing intestinal cholesterol and regulating lipid metabolism. Therefore, this paper focused on the mutation and breeding of Lactobacillus, and analyzed its application in yoghurt, aiming to provide reference for relevant researchers.展开更多
以鲜牛乳为原料,添加植物乳杆菌和嗜酸乳杆菌微胶囊制备酸奶。以产品的酸度、黏度、pH、感官评分为评价指标,通过单因素试验、正交试验和主成分分析(PCA)对结果进行综合分析,优化酸奶工艺,且通过体外模拟胃肠液试验,探究微胶囊酸奶中乳...以鲜牛乳为原料,添加植物乳杆菌和嗜酸乳杆菌微胶囊制备酸奶。以产品的酸度、黏度、pH、感官评分为评价指标,通过单因素试验、正交试验和主成分分析(PCA)对结果进行综合分析,优化酸奶工艺,且通过体外模拟胃肠液试验,探究微胶囊酸奶中乳酸菌的存活率。结果表明,酸奶的最佳配方为以鲜牛乳为原料,发酵剂添加量0.2%,白砂糖添加量8%,果胶添加量0.2%,微胶囊添加量2%,发酵温度41℃,发酵时间9 h。在此优化条件下制作的酸奶质地细腻,组织状态均匀,感官评分为85分,其黏度、酸度、pH值分别为410 m Pa·s、137°T、5.2,其理化和微生物指标均符合国家标准。体外模拟试验结果表明,与添加乳酸菌菌粉制成的酸奶相比,添加乳酸菌微胶囊制成的酸奶经胃液和肠液后,存活率达到67.60%和62.00%,分别增加了36.21%和33.94%。乳酸菌微胶囊添加到酸奶中,为新型酸奶食品的研发提供参考依据。展开更多
[目的]考察来源于中国传统发酵制品中乳酸菌的抑真菌特性,研究其在酸奶贮藏中的抑制霉菌效果。[方法]高效液相色谱法(HPLC)检测7株具有抗真菌效果的乳杆菌发酵液中苯乳酸(PLA)含量,研究PLA与乳杆菌发酵液抗真菌活性的相关性。选取抑菌...[目的]考察来源于中国传统发酵制品中乳酸菌的抑真菌特性,研究其在酸奶贮藏中的抑制霉菌效果。[方法]高效液相色谱法(HPLC)检测7株具有抗真菌效果的乳杆菌发酵液中苯乳酸(PLA)含量,研究PLA与乳杆菌发酵液抗真菌活性的相关性。选取抑菌活性最强的菌株Lactobacillus casei AST18进行抑菌特性研究。Lactobacillus casei AST18分别以2%、4%、6%、8%接种量作为辅助发酵剂添加至酸奶发酵工艺中,成品酸奶贮藏期间,监测酸奶中霉菌生长状况,检测酸奶理化指标并进行感官评定。[结果]乳杆菌发酵液中苯乳酸含量与其抑真菌直径间相关关系不显著。Lactobacillus casei AST18发酵上清液经胃蛋白酶和胰蛋白酶处理后不影响其抑菌活性,而环境pH对其抑菌活性的影响显著,热处理可使其丧失抑菌活性。Lactobacillus caseiAST18以2%添加量作为辅助发酵剂应用在酸奶中可抑制霉菌菌丝生长和孢子生成,且对酸奶产品风味、感官品质无显著影响。[结论]Lactobacillus casei AST18具有较好的抑制霉菌生长能力,应用在酸奶中具有显著的防霉保鲜效果。展开更多
Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. have been reported to treat thrush, diarrhea, athlete’s foot, jock itch and vaginal yeast infections. Lactobacillus delbrueckii ssp. bulgarius (LB-12) a...Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. have been reported to treat thrush, diarrhea, athlete’s foot, jock itch and vaginal yeast infections. Lactobacillus delbrueckii ssp. bulgarius (LB-12) and Streptococcus thermophilus (ST-M5) are lactic acid bacteria widely used in the manufacture of yogurt. Alcohol is used in manufacture of some medications such as cough syrups and some products such as eggnog and rum-raisin ice cream. The objectives were to study the effect of food grade ethanol on the growth of yogurt culture bacteria and the physico-chemical characteristics of therapeutic yogurt. The treatments were 0% (control), 2.5%, 5%, and 7.5% v/v ethanol in plain yogurt. The ethanol was incorporated by stirring it into one day old plain yogurt. Product characteristics were studied weekly for a month of refrigerated (4?C) storage. Data were analyzed using Proc Mixed model of Statistical Analysis System. The ethanol amount × storage period interaction effect was significant for Lactobacillus bulgaricus counts while the ethanol amount × storage period effect was not significant for Streptococcus thermophilus counts, viscosity, pH and titratable acidity (TA). Therapeutic yogurts with ethanol, at these concentrations, can successfully be manufactured without adversely influencing counts of its probiotic bacteria over product shelf life.展开更多
以前期制备的Lactobacillus plantarum JLAU103胞外多糖(exopolysaccharide,EPS)为原料,将其按不同比例与鱼明胶(fish gelatin,FG)混合添加到低脂酸奶中,研究其对低脂酸奶品质特性的改善作用。结果表明:添加0.1%(m/m)EPS和0.6%(m/m)FG...以前期制备的Lactobacillus plantarum JLAU103胞外多糖(exopolysaccharide,EPS)为原料,将其按不同比例与鱼明胶(fish gelatin,FG)混合添加到低脂酸奶中,研究其对低脂酸奶品质特性的改善作用。结果表明:添加0.1%(m/m)EPS和0.6%(m/m)FG可提高低脂酸奶的持水力和pH值,降低滴定酸度,黏度趋于正常酸奶;使低脂酸奶的蛋白网状结构空隙变小,结构更加紧密。与低脂酸奶相比,0.6%FG+0.1%EPS组低脂酸奶的活菌数得到显著提升(P<0.05),达到8.40×10^(8)CFU/mL;特征挥发性风味物质如双乙酰、2-壬酮、2,3-戊二酮等含量明显增多,感官评分较高,且质构得到显著改善。流变学结果表明,添加EPS减小了低脂酸奶的触变环面积,增强了稳定性和总应变,使低脂酸奶形成更牢固的凝胶网络。因此,L.plantarum JLAU103 EPS与FG联合使用能够明显改善低脂酸奶的品质,具有很好的应用前景。展开更多
文摘The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture), saliva s-IgA and examination of quality of life (QOL). 20 healthy female volunteers (yogurt containing LG21 group: 10 people, yogurt containing Bifidobacterium (Bif) group: 10 people) were examined. The subjects ingested 100 g of yogurt twice daily for 4 weeks. Analysis was before and after 4 weeks dosage. By the effects for the autonomic nervous activity, parasympathetic increase was observed in the LG21 yogurt group, but was not significant increase. The LG21 yogurt was significantly increased on the peripheral blood flow. The LG21 yogurt was significantly increased on saliva s-IgA. The LG21 yogurt and Bif yogurt were significantly decrease on skin pigmentation. Also, LG21 yogurt was significantly increased on skin moisture. As a result of QOL questionnaire, incomplete evacuation, lower abdominal fullness, cold extremities and pimply or rough skin improved in LG21 yogurt and Bif yogurt after the administration period. These results suggest that the improvement effects of LG21 yogurt may be related to the activity of the parasympathetic nervous system.
文摘<span><span>Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health benefits of consuming probiotics are widely known, one may propose adding probiotics to acid whey to form a probiotic beverage. Typically, probiotic bacteria do not thrive in acidic conditions. It would be beneficial to determine if the probiotic </span><i><span>Lactobacillus acidophilus </span></i><span>can survive in these acidic conditions. The objectives were to determine the growth of </span><i><span>L. acidophilus </span></i><span>in acid whey resulting from manufacturing Greek yogurt and to study any changes in apparent viscosity, pH, and titratable acidity over 4 weeks of refrigerated storage. Plain yogurt was manufactured, and whey was separated from plain yogurt to yield Greek yogurt and acid whey. Acid whey was batch pasteurized, cooled, sweetened, flavored with pineapple flavoring, inoculated with </span><i><span>L. acidophilus</span></i><span>, and stored at 4°C for 4 weeks. The log </span><i><span>L. acidophilus </span></i><span>counts progressively decreased from 7.84 immediately after manufacture to 2.06 at week 4. There were no significant changes in pH and titratable acidity of the pineapple-flavored probiotic acid whey over 4 weeks of storage, indicating product stability over shelf life. Viscosity changed over the storage time with minimum values at week 2 and maximum values at week 4. Although the counts declined over 4 weeks of storage, some </span><i><span>L. acidophilus </span></i><span>survived in the pineapple-flavored acid whey.</span></span>
基金Supported by Binzhou Agricultural Cooperative Field Science and Technology Innovation Policy Guidance Program (2022KTPY029)。
文摘With the gradual improvement of the quality of people’s life, the disorder of lipid metabolism caused by high-fat diet has become the main reason that affects the health of our people. Hyperlipidemia, hypertension and hyperglycemia have the effect of causing a large number of serious complications, and are also the main factors of cardiovascular disease. Lactic acid bacteria can avoid hyperlipidemia by inhibiting the excessive growth of harmful intestinal bacteria, maintaining the balance of intestinal microecology, absorbing intestinal cholesterol and regulating lipid metabolism. Therefore, this paper focused on the mutation and breeding of Lactobacillus, and analyzed its application in yoghurt, aiming to provide reference for relevant researchers.
文摘以鲜牛乳为原料,添加植物乳杆菌和嗜酸乳杆菌微胶囊制备酸奶。以产品的酸度、黏度、pH、感官评分为评价指标,通过单因素试验、正交试验和主成分分析(PCA)对结果进行综合分析,优化酸奶工艺,且通过体外模拟胃肠液试验,探究微胶囊酸奶中乳酸菌的存活率。结果表明,酸奶的最佳配方为以鲜牛乳为原料,发酵剂添加量0.2%,白砂糖添加量8%,果胶添加量0.2%,微胶囊添加量2%,发酵温度41℃,发酵时间9 h。在此优化条件下制作的酸奶质地细腻,组织状态均匀,感官评分为85分,其黏度、酸度、pH值分别为410 m Pa·s、137°T、5.2,其理化和微生物指标均符合国家标准。体外模拟试验结果表明,与添加乳酸菌菌粉制成的酸奶相比,添加乳酸菌微胶囊制成的酸奶经胃液和肠液后,存活率达到67.60%和62.00%,分别增加了36.21%和33.94%。乳酸菌微胶囊添加到酸奶中,为新型酸奶食品的研发提供参考依据。
文摘[目的]考察来源于中国传统发酵制品中乳酸菌的抑真菌特性,研究其在酸奶贮藏中的抑制霉菌效果。[方法]高效液相色谱法(HPLC)检测7株具有抗真菌效果的乳杆菌发酵液中苯乳酸(PLA)含量,研究PLA与乳杆菌发酵液抗真菌活性的相关性。选取抑菌活性最强的菌株Lactobacillus casei AST18进行抑菌特性研究。Lactobacillus casei AST18分别以2%、4%、6%、8%接种量作为辅助发酵剂添加至酸奶发酵工艺中,成品酸奶贮藏期间,监测酸奶中霉菌生长状况,检测酸奶理化指标并进行感官评定。[结果]乳杆菌发酵液中苯乳酸含量与其抑真菌直径间相关关系不显著。Lactobacillus casei AST18发酵上清液经胃蛋白酶和胰蛋白酶处理后不影响其抑菌活性,而环境pH对其抑菌活性的影响显著,热处理可使其丧失抑菌活性。Lactobacillus caseiAST18以2%添加量作为辅助发酵剂应用在酸奶中可抑制霉菌菌丝生长和孢子生成,且对酸奶产品风味、感官品质无显著影响。[结论]Lactobacillus casei AST18具有较好的抑制霉菌生长能力,应用在酸奶中具有显著的防霉保鲜效果。
文摘Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. have been reported to treat thrush, diarrhea, athlete’s foot, jock itch and vaginal yeast infections. Lactobacillus delbrueckii ssp. bulgarius (LB-12) and Streptococcus thermophilus (ST-M5) are lactic acid bacteria widely used in the manufacture of yogurt. Alcohol is used in manufacture of some medications such as cough syrups and some products such as eggnog and rum-raisin ice cream. The objectives were to study the effect of food grade ethanol on the growth of yogurt culture bacteria and the physico-chemical characteristics of therapeutic yogurt. The treatments were 0% (control), 2.5%, 5%, and 7.5% v/v ethanol in plain yogurt. The ethanol was incorporated by stirring it into one day old plain yogurt. Product characteristics were studied weekly for a month of refrigerated (4?C) storage. Data were analyzed using Proc Mixed model of Statistical Analysis System. The ethanol amount × storage period interaction effect was significant for Lactobacillus bulgaricus counts while the ethanol amount × storage period effect was not significant for Streptococcus thermophilus counts, viscosity, pH and titratable acidity (TA). Therapeutic yogurts with ethanol, at these concentrations, can successfully be manufactured without adversely influencing counts of its probiotic bacteria over product shelf life.
