首页> 美国卫生研究院文献>Journal of Food Science and Technology >Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage
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Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage

机译:益生乳酸乳球菌CM28对脱脂牛奶的叶酸强化作用及其在冷藏中发酵乳中稳定性的评估

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摘要

In order to enhance folate levels in fermented foods, a folate producing probiotic lactic acid bacterium isolated from cow’s milk and identified as Lactococcus lactis CM28 by 16S rRNA sequencing was used to fortify skim milk. Optimization of medium additives such as folate precursors, prebiotics and reducing agents along with suitable culture conditions enhanced folate levels in skim milk. Optimization resulted in a four fold increase in the extracellular folate (61.02 ± 1.3 μg/L) and after deconjugation the total folate detected was 129.53 ± 1.2 μg/L. The effect of refrigerated storage on the viability of L. lactis, pH, titratable acidity (TA) in terms of percentage lactic acid and finally on the stability of folate was determined. Only a slight variation in pH (4.74 ± 0.02 to 4.415 ± 0.007) and acidity (0.28 ± 0.028 to 0.48 ± 0.014 %) was noted during folate fermentation. During storage, only less than a log unit reduction was noted in the viable count of the probiotic after 15 days and about 90 % of the produced folate was retained in an active state.
机译:为了提高发酵食品中的叶酸水平,从牛奶中分离出一种产生叶酸的益生乳酸菌,并通过16S rRNA测序将其鉴定为乳酸乳球菌CM28,以强化脱脂牛奶。优化培养基添加剂(例如叶酸前体,益生元和还原剂)以及合适的培养条件,可以提高脱脂牛奶中的叶酸水平。优化使细胞外叶酸增加了四倍(61.02±1.3μg/ L),解偶联后检测到的总叶酸为129.53±1.2μg/ L。确定了冷藏储存对乳酸乳杆菌活力,pH,可滴定酸度(TA)(以乳酸百分比计)以及叶酸稳定性的影响。在叶酸发酵过程中,仅观察到pH(4.744.7±0.02至4.415±0.007)和酸度(0.28±0.028至0.48±0.014%)的微小变化。在储存过程中,在15天后,益生菌的存活数量仅减少了不到对数单位,并且大约90%的叶酸保持活跃状态​​。

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