The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari
In order to test the effect of galactooligosaccharide (GOS) on the characterization and antibacterial activity of milk fermented by Lactobacillus plantarum, the main factors affecting the fermented milk were investigated and the most suitable fermentation conditions for improving the characterizatio...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110013 |
| _version_ | 1811224586056892416 |
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| author | Le LIU Kaixiang ZOU Kaisheng SHAO Hui YU Xueying TAO Hua WEI Zhihong ZHANG |
| author_facet | Le LIU Kaixiang ZOU Kaisheng SHAO Hui YU Xueying TAO Hua WEI Zhihong ZHANG |
| author_sort | Le LIU |
| collection | DOAJ |
| description | In order to test the effect of galactooligosaccharide (GOS) on the characterization and antibacterial activity of milk fermented by Lactobacillus plantarum, the main factors affecting the fermented milk were investigated and the most suitable fermentation conditions for improving the characterization of fermented milk were obtained with response surface analysis. The enterotoxigenic Bacillus cereus HN001 was used as an indicator to study the effect of GOS addition on the antibacterial activity of L. plantarum ZDY2013 fermented milk. The results showed that L. plantarum could use GOS for metabolism in vitro and inhibit the growth of B. cereus effectively. The proper addition of GOS in milk could increase the number of viable bacteria, reduce the pH and enhance the water holding capacity of L. plantarum fermented milk. The result from response surface analysis was found that the best fermentation conditions for fermented milk were 2.0% inoculums of L. plantarum, 1.0% GOS, fermented at 42 ℃ for 24 h. Additionally, GOS addition in fermented milk could effectively control the concentration of enterotoxigenic B. cereus HN001 to below 106 CFU/mL. The results of this study provide the foundation for the application of GOS and L. plantarum ZDY2013 in fermented milk. |
| first_indexed | 2024-04-12T08:51:32Z |
| format | Article |
| id | doaj.art-460059a202de44d68090412edc445a79 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:51:32Z |
| publishDate | 2022-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-460059a202de44d68090412edc445a792022-12-22T03:39:34ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-08-01431513914710.13386/j.issn1002-0306.20211100132021110013-15The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by GalactooligosacchariLe LIU0Kaixiang ZOU1Kaisheng SHAO2Hui YU3Xueying TAO4Hua WEI5Zhihong ZHANG6State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaJiangxi Provincial Center for Disease Control and Prevention, Nanchang 330029, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaIn order to test the effect of galactooligosaccharide (GOS) on the characterization and antibacterial activity of milk fermented by Lactobacillus plantarum, the main factors affecting the fermented milk were investigated and the most suitable fermentation conditions for improving the characterization of fermented milk were obtained with response surface analysis. The enterotoxigenic Bacillus cereus HN001 was used as an indicator to study the effect of GOS addition on the antibacterial activity of L. plantarum ZDY2013 fermented milk. The results showed that L. plantarum could use GOS for metabolism in vitro and inhibit the growth of B. cereus effectively. The proper addition of GOS in milk could increase the number of viable bacteria, reduce the pH and enhance the water holding capacity of L. plantarum fermented milk. The result from response surface analysis was found that the best fermentation conditions for fermented milk were 2.0% inoculums of L. plantarum, 1.0% GOS, fermented at 42 ℃ for 24 h. Additionally, GOS addition in fermented milk could effectively control the concentration of enterotoxigenic B. cereus HN001 to below 106 CFU/mL. The results of this study provide the foundation for the application of GOS and L. plantarum ZDY2013 in fermented milk.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110013galactooligosaccharideslactobacillus plantarumresponse surface analysisfermented milkantibacterial activitybacillus cereus |
| spellingShingle | Le LIU Kaixiang ZOU Kaisheng SHAO Hui YU Xueying TAO Hua WEI Zhihong ZHANG The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari Shipin gongye ke-ji galactooligosaccharides lactobacillus plantarum response surface analysis fermented milk antibacterial activity bacillus cereus |
| title | The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari |
| title_full | The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari |
| title_fullStr | The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari |
| title_full_unstemmed | The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari |
| title_short | The Improvement of Lactobacillus plantarum Fermented Milk in Characterization and Anti-Bacillus cereus Activity by Galactooligosacchari |
| title_sort | improvement of lactobacillus plantarum fermented milk in characterization and anti bacillus cereus activity by galactooligosacchari |
| topic | galactooligosaccharides lactobacillus plantarum response surface analysis fermented milk antibacterial activity bacillus cereus |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110013 |
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