Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk

被引：4

作者：

Wang, Xiaomeng ^{[1
]}

Li, Wenpei ^{[1
]}

Mahsa, Ghahvechi Chaeipeima ^{[1
]}

Zhang, Changliang ^{[2
]}

Ma, Kai ^{[2
]}

Rui, Xin ^{[1
]}

Li, Wei ^{[1
,3
]}

机构：

[1] Nanjing Agr Univ, Sanya Inst, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

[2] Jiangsu Biodep Biotechnol Co Ltd, Jiangyin 214400, Jiangsu, Peoples R China

[3] Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing, Jiangsu, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 169卷

基金：

中国国家自然科学基金; 对外科技合作项目（国际科技项目）;

关键词：

Kluyveromyces marxiensis GY1; Adhesion characteristics; Digestion; Antioxidant properties; LACTIC-ACID BACTERIA; ANTIOXIDANT ACTIVITY; YEASTS; PROTEIN; BIOACCESSIBILITY; BEVERAGES; ADHESION;

D O I：

10.1016/j.foodres.2023.112843

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to evaluate inoculating the lactic acid bacteria Lactobacillus helveticus SNA12 and the yeast Kluyveromyces marxiensis GY1 as starter cultures on milk fermentation. In this study, the probiotic properties of L. helveticus SNA12, K. marxiensis GY1 and co-culture of these two strains (L. helveticus SNA12-K. marxiensis GY1) were investigated, and the results showed that K. marxiensis GY1 had better gastrointestinal tolerance, aggregation, and cell adhesion properties than L. helveticus SNA12. After the co-cultivation of two strains, the presence of K. marxiensis GY1 significantly increased the gastrointestinal tolerance, aggregation, and adhesion characteristics of L. helveticus SNA12. In order to investigate the flavor changes, digestive characteristics, and antioxidant properties following co-cultivation fermentation, the optimal fermentation ratio of 8 %-2% (v/v) and fermentation temperature (37 degrees C) of L. helveticus SNA12-K. marxiensis GY1 were determined. The results of the electronic nose and electronic tongue showed that L. helveticus SNA12-K. marxiensis GY1 could increase the aroma components of fermented milk, such as terpenes and aromatic substances. Meanwhile, dynamic in vitro rat stomach-duodenum model was used to analyse the changes in the digestion of proteins and peptides (<10 kDa), and the results indicated that co-cultivation fermented milk could be digested faster compared to a single fermentation. Furthermore, the antioxidant capacity of co-cultivation fermented milk was higher than that of single fermentation.

引用

下载

页数：13