Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream
Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of pre-fermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research
2017-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2017-0002/pjfns-2017-0002.xml?format=INT |
| _version_ | 1819018813509730304 |
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| author | Zhang Jian Zhao Wen Guo Xialei Guo Ting Zheng Yi Wang Yuetong Hao Yijiang Yang Zhennai |
| author_facet | Zhang Jian Zhao Wen Guo Xialei Guo Ting Zheng Yi Wang Yuetong Hao Yijiang Yang Zhennai |
| author_sort | Zhang Jian |
| collection | DOAJ |
| description | Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of pre-fermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt. |
| first_indexed | 2024-12-21T03:25:23Z |
| format | Article |
| id | doaj.art-bfc439779ce54029b38344e4ede579ca |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2024-12-21T03:25:23Z |
| publishDate | 2017-09-01 |
| publisher | Institute of Animal Reproduction and Food Research |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-bfc439779ce54029b38344e4ede579ca2022-12-21T19:17:37ZengInstitute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciences2083-60072017-09-0167319120010.1515/pjfns-2017-0002pjfns-2017-0002Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice CreamZhang Jian0Zhao Wen1Guo Xialei2Guo Ting3Zheng Yi4Wang Yuetong5Hao Yijiang6Yang Zhennai7Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, No. 11 Fu-Cheng Road, Hai-Dian District, Beijing 100048, PR ChinaIce cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of pre-fermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2017-0002/pjfns-2017-0002.xml?format=INTLactobacillus plantarumice creamexopolysaccharideprocessing characteristicviability |
| spellingShingle | Zhang Jian Zhao Wen Guo Xialei Guo Ting Zheng Yi Wang Yuetong Hao Yijiang Yang Zhennai Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream Polish Journal of Food and Nutrition Sciences Lactobacillus plantarum ice cream exopolysaccharide processing characteristic viability |
| title | Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream |
| title_full | Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream |
| title_fullStr | Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream |
| title_full_unstemmed | Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream |
| title_short | Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream |
| title_sort | survival and effect of exopolysaccharide producing lactobacillus plantarum yw11 on the physicochemical properties of ice cream |
| topic | Lactobacillus plantarum ice cream exopolysaccharide processing characteristic viability |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2017-0002/pjfns-2017-0002.xml?format=INT |
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