Studies on Fermentation Characteristics and Functional Properties of Compound Probiotics in Lactic Acid Bacteria Beverage

被引：0

作者：

Han Z. ^{[1
]}

Guo S. ^{[1
]}

Huang T. ^{[1
]}

Zheng Y. ^{[1
]}

Wang Y. ^{[1
]}

Bai M. ^{[1
]}

Wang J. ^{[1
]}

Zhang H. ^{[1
]}

机构：

[1] Inner Mongolia Agricultural University, Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Huhhot

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 11期

关键词：

Compound probiotics; Functional property; Lactic acid bacteria beverage;

D O I：

10.16429/j.1009-7848.2020.11.016

中图分类号：

学科分类号：

摘要：

Eight strains of probiotics with clear source and good functional characteristics were used to prepare lactic acid bacteria beverage with different fermentation materials. To explore the fermentation characteristics of compound probiotics and its effects on antioxidant, pathogenic bacteria and blood pressure lowering ability of lactic acid bacteria beverage with different base materials, Principal Component Analysis (PCA) was used to evaluate the functional characteristics of lactic acid bacteria beverage during storage period comprehensively. The results showed that the growth rate of compound probiotics in skim milk was the fastest and the number of live bacteria was the highest when it reached the stable stage. The change of acidity was consistent with the growth curve. In the comparison of the specific functional characteristics of lactic acid bacteria beverage, the whole functional characteristics of the beverage with skim milk powder as the base material was the strongest, the lactic acid bacteria beverage with soybean separated protein powder as the base material had stronger ability of inhibiting pathogenic bacteria, anti-oxidation and blood pressure lowering ability of Lactobacillus beverage based on whey protein powder is stronger. The information of three principal components reflecting the original variables was extracted by principal component analysis, and the cumulative contribution rate was 95.589, which could reflect the change trend of 9 functional indexes. The results showed that different storage time had an effect on the functional characteristics of lactic acid bacteria beverage. The comprehensive scores of the functional characteristics of different base material lactic acid bacteria beverages during storage were as follows: skim milk powder>soybean separated protein powder>whey protein powder. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：129 / 138

页数：9

共 19 条

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