Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interactio...Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.展开更多
This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this rea...This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this reason,two trials were conducted.First,the effect of different inoculation ratios and low fermentation temperatures at different times was examined.In naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio.The panellists chose b-15d(1×10^(6)cells/mL W.saturnus yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)the most out of different beverages produced.Fermentation performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory analyses.For this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO_(2) with the post-mix method.Brix,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by consumers.As in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time.In addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated beverage.The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.展开更多
文摘Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.
基金supported by the Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University within the scope of GTB 2018/02-BAGEPGulsoy carbonated drinks limited company(Nigde,Turkey)for its CO^(2)support and,Prof Dr Murat YILMAZTEKIN(Inonu University),Dr Erdal AGCAM and Prof Dr Hasan USLU for support,assistance in some analyses and critical reading,respectively.
文摘This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape(Tarsus beyazi)juice and metabolic products of the yeast Williopsis saturnus.For this reason,two trials were conducted.First,the effect of different inoculation ratios and low fermentation temperatures at different times was examined.In naturally flavoured beverages,there was generally a decrease in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio.The panellists chose b-15d(1×10^(6)cells/mL W.saturnus yeast addition,15 days fermentation)and then c-15d(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)the most out of different beverages produced.Fermentation performed with yeasts inoculated at the rate of 1×10^(6)and 1×10^(7)cells/mL for 15 days was selected for the second trials based on both general and sensory analyses.For this reason,these beverages,which were most preferred by the panellists,were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO_(2) with the post-mix method.Brix,sucrose,glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice,which is given importance by consumers.As in naturally flavoured beverages,carbonated beverages also decreased in total phenolic substance,antioxidant activity and total flavonoid amount with increasing fermentation time.In addition,the c-15d natural flavoured carbonated beverage(1×10^(7)cells/mL W.saturnus yeast addition,15 days fermentation)was more favoured by the panellists than the commercially purchased carbonated beverage.The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.
