23.
The viability and β‐galactosidase activity of four
Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of
Lactobacillus rhamnosus GGB101 and
Lactobacillus rhamnosus GGB103 were maintained, whereas the population of
Lactobacillus reuteri DSM20016 and
Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g
?1 was exceeded for all tested trains throughout storage. The highest viable number of
Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL
?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for
L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL
?1) compared to the control (61 ± 2.83 Miller units mL
?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of
Lactobacillus.
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