乳业科学与技术2025，Vol.48Issue(2)：1-8,8.DOI:10.7506/rykxyjs1671-5187-20241228-116
不同益生元对乳双歧杆菌PB200益生菌发酵乳特性的改善作用
Improvement Effects of Different Prebiotics on the Characteristics of Probiotic Fermented Milk with Bifidobacterium animalis subsp.lactis PB200
摘要
Abstract
In this study,four prebiotics including inulin,fructo-oligosaccharides(FOS),galacto-oligosaccharides(GOS),and yeast β-glucan were added singly(inulin)or in different combinations(inulin+FOS+GOS and inulin+FOS+GOS+yeast β-glucan)to fermented milk containing Bifidobacterium animalis subsp.lactis PB200.The titratable acidity,pH,whey syneresis and total viable count of the fermented milk were measured during storage periods.Moreover,the rheological and textural properties were measured.The aim was to clarify the effect of different prebiotic combinations on the yogurt system in order to obtain the optimal probiotic combination.Compared with the control group with no prebiotic added,the addition of prebiotics significantly delayed the post-acidification,and promoted the growth of B.animalis subsp.lactis PB200.Besides,the titratable acidity of fermented milk added with inulin,FOS,GOS and β-glucan was the lowest,and the titratable acidity increased slowly and whey syneresis was less with the extension of storage time.The addition of all four prebiotics could maintain a higher viable count of B.animalis subsp.lactis PB200.The results of rheological and textural analysis showed that yogurt added with all four prebiotics had higher gel strength,hardness,cohesiveness,gumminess,adhesiveness and springiness,showing better texture.In summary,the addition of inulin,FOS,GOS and β-glucan resulted in better quality of probiotic fermented milk with B.animalis subsp.lactis PB200.关键词
发酵乳/益生元/乳双歧杆菌PB200/流变学特性/质构特性Key words
fermented milk/prebiotics/Bifidobacterium animalis subsp.lactis PB200/rheological property/texture property分类
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巩涵,郭悦,王感恩,邹旸,张海娇,戴瑞彤,毛学英..不同益生元对乳双歧杆菌PB200益生菌发酵乳特性的改善作用[J].乳业科学与技术,2025,48(2):1-8,8.基金项目
"十四五"国家重点研发计划重点专项(2023YFF1104502) （2023YFF1104502）
家畜产业技术体系北京市创新团队项目(BAIC05-2025) （BAIC05-2025）
