کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844350 | 1616518 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast
ترجمه فارسی عنوان
یک نوشیدنی غیر لبنی از خمیر دوری تخمیر شده با پروبیوتیک های انتخاب شده و مخمر
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کلمات کلیدی
Succinic acid (PubChem CID: 1110)Williopsis saturnusIsoamyl acetate (PubChem CID: 31276)Ethyl octanoate (PubChem CID: 7799)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Ethyl acetate (PubChem CID: 8857) - اتیل استات (PubChem CID: 8857)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Citric acid (PubChem CID: 311) - اسید سیتریک (PubChem CID: 311)Lactic acid (PubChem CID: 612) - اسید لاکتیک (PubChem CID: 612)Malic acid (PubChem CID: 525) - اسید مالیک (PubChem CID: 525)Bifidobacteria - بیفیدوباکترهاLactobacilli - لاکتوباسیلProbiotics - پروبیوتیک
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This study investigated the effects of sequential inoculation (Seq-I) of Bifidobacterium animalis subsp. lactis or Lactobacillus casei with yeast Williopsis saturnus on durian pulp fermentation. Seq-I of W. saturnus following B. animalis subsp. lactis did not bring about any significant differences compared to the B. animalis subsp. lactis monoculture due to the sharp early death of W. saturnus soon after inoculation. However, Seq-I of W. saturnus significantly enhanced the survival of L. casei and improved the utilization of fructose and glucose compared to L. casei monoculture. In addition, there were significant differences in the metabolism of organic acids especially for lactic acid and succinic acid. Furthermore, Seq-I produced significantly higher levels of volatile compounds including alcohols (ethanol and 2-phenylethyl alcohol) and acetate esters (2-phenylethyl acetate, isoamyl acetate and ethyl acetate), which would positively contribute to the flavour notes. Although the initial volatile sulphur compounds were reduced to trace levels after fermentation, but the durian odour still remained. This study suggests that the use of probiotics and W. saturnus to ferment durian pulp could act as a potential avenue to develop a novel non-dairy durian-based functional beverage to deliver probiotics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 265, 16 January 2018, Pages 1-8
Journal: International Journal of Food Microbiology - Volume 265, 16 January 2018, Pages 1-8
نویسندگان
Yuyun Lu, Satya Dwi Putra, Shao-Quan Liu,