1. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation
- Author
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Jiang Yuanzhi, Lu Wenwei, Hong Qing, Hao Zhang, Jianxin Zhao, Yan Liwen, Feng Hang, and Wei Chen
- Subjects
Avena ,Cultured Milk Products ,Stimulation ,law.invention ,03 medical and health sciences ,Probiotic ,law ,Genetics ,Animals ,Food science ,030304 developmental biology ,0303 health sciences ,biology ,Inoculation ,Chemistry ,Plant Extracts ,Probiotics ,0402 animal and dairy science ,food and beverages ,Plant based ,Hordeum ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,biology.organism_classification ,Yogurt ,040201 dairy & animal science ,Milk ,Fermentation ,Pure culture ,Animal Science and Zoology ,Titration ,Lactobacillus plantarum ,Food Science - Abstract
Fermented dairy products have been recognized as the best carriers for the administration of probiotics. Because one of the potential probiotic strains, Lactobacillus plantarum, has poor proteolytic ability and weak acidifying capacity in milk fermentation, the aim of this study was to preliminarily investigate the stimulation effect of plant-based meals on L. plantarum CCFM8661 growth in milk, and subsequently develop a yogurt or yogurt drinks containing probiotic strain L. plantarum CCFM8661. Milk supplemented with different concentrations (5 to 10%, wt/wt) of oat extract and malt extract, inoculated with 2.5 × 107 cfu/mL of L. plantarum CCFM8661, and then incubated at 35°C. The pH value, titration acidity, and viable cell counts during 48-h fermentation at 35°C and 25-d storage at 4°C, were determined at different intervals. The results showed that the promotion effects of oat extract and malt extract on L. plantarum CCFM8661 growth rate in milk were much stronger than almond, walnut, sweet corn, peanut, and soybean meals. In addition, the stimulation effect of oat extract was associated with its concentration, and was much stronger than that of malt extract. Furthermore, viable counts and titration acidity of yogurt were gradually increased in the oat extract group, whereas viable counts were gradually decreased and titration acidity were slightly increased in the malt extract group during the 25-d storage at 4°C.
- Published
- 2019