Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation

摘要

Fermented dairy products have been recognized asthe best carriers for the administration of probiotics.Because one of the potential probiotic strains, Lactobacillusplantarum, has poor proteolytic ability andweak acidifying capacity in milk fermentation, theaim of this study was to preliminarily investigate thestimulation effect of plant-based meals on L. plantarumCCFM8661 growth in milk, and subsequently developa yogurt or yogurt drinks containing probiotic strainL. plantarum CCFM8661. Milk supplemented with differentconcentrations (5 to 10%, wt/wt) of oat extractand malt extract, inoculated with 2.5 × 10~7 cfu/mLof L. plantarum CCFM8661, and then incubated at35°C. The pH value, titration acidity, and viable cellcounts during 48-h fermentation at 35°C and 25-d storageat 4°C, were determined at different intervals. Theresults showed that the promotion effects of oat extractand malt extract on L. plantarum CCFM8661 growthrate in milk were much stronger than almond, walnut,sweet corn, peanut, and soybean meals. In addition, thestimulation effect of oat extract was associated withits concentration, and was much stronger than that ofmalt extract. Furthermore, viable counts and titrationacidity of yogurt were gradually increased in the oatextract group, whereas viable counts were gradually decreasedand titration acidity were slightly increased inthe malt extract group during the 25-d storage at 4°C.