{"title":"发酵乳制品中添加的功能性低聚糖的益生菌增殖和抗氧化作用","authors":"Lingxiao Liu, Daqiao Yang, Hualan Liu, Wenzhu Guo, Zhumao Jiang, Qingdian Han, Yunguo Liu","doi":"10.1111/1471-0307.13091","DOIUrl":null,"url":null,"abstract":"<p>To obtain functional fermented dairy products with strong probiotic proliferation and high antioxidant ability, the proliferation ability of oligosaccharides on probiotics and their DPPH radical scavenging ability were studied. Key functional oligosaccharides (galactooligosaccharide and galactomannan oligosaccharide) and probiotics (<i>Bifidobacterium bifidum</i> and <i>Lactobacillus acidophilus</i>) were selected. The orthogonal experimental design of L9(3<sup>4</sup>) was employed to study the optimal process, which was adding 5 g/L galactomannan oligosaccharide and 5 g/L galactooligosaccharide in reconstituted milk, inoculating 1% <i>Streptococcus thermophilus</i>, 1% <i>Lactobacillus bulgaricus</i> and 1% probiotics (<i>B. bifidum</i> and <i>L. acidophilus</i> = 2:1) and fermenting for 6 h. This work is important for preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product\",\"authors\":\"Lingxiao Liu, Daqiao Yang, Hualan Liu, Wenzhu Guo, Zhumao Jiang, Qingdian Han, Yunguo Liu\",\"doi\":\"10.1111/1471-0307.13091\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>To obtain functional fermented dairy products with strong probiotic proliferation and high antioxidant ability, the proliferation ability of oligosaccharides on probiotics and their DPPH radical scavenging ability were studied. Key functional oligosaccharides (galactooligosaccharide and galactomannan oligosaccharide) and probiotics (<i>Bifidobacterium bifidum</i> and <i>Lactobacillus acidophilus</i>) were selected. The orthogonal experimental design of L9(3<sup>4</sup>) was employed to study the optimal process, which was adding 5 g/L galactomannan oligosaccharide and 5 g/L galactooligosaccharide in reconstituted milk, inoculating 1% <i>Streptococcus thermophilus</i>, 1% <i>Lactobacillus bulgaricus</i> and 1% probiotics (<i>B. bifidum</i> and <i>L. acidophilus</i> = 2:1) and fermenting for 6 h. This work is important for preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.</p>\",\"PeriodicalId\":13822,\"journal\":{\"name\":\"International Journal of Dairy Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Dairy Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13091\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13091","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product
To obtain functional fermented dairy products with strong probiotic proliferation and high antioxidant ability, the proliferation ability of oligosaccharides on probiotics and their DPPH radical scavenging ability were studied. Key functional oligosaccharides (galactooligosaccharide and galactomannan oligosaccharide) and probiotics (Bifidobacterium bifidum and Lactobacillus acidophilus) were selected. The orthogonal experimental design of L9(34) was employed to study the optimal process, which was adding 5 g/L galactomannan oligosaccharide and 5 g/L galactooligosaccharide in reconstituted milk, inoculating 1% Streptococcus thermophilus, 1% Lactobacillus bulgaricus and 1% probiotics (B. bifidum and L. acidophilus = 2:1) and fermenting for 6 h. This work is important for preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.