DOI: https://doi.org/10.15587/2313-8416.2015.47761

Дослідження життєздатності пробіотичної культури lactobacillus casei у житньому хлібі з харчовою плівкою

Наталія Василівна Чепель, Тетяна Анатолієвна Сильчук, Тетяна Анатолієвна Сильчук, Маргарита Олегівна Кашнікова, Маргарита Олегівна Кашнікова

Аннотация


Обґрунтовано внесення пробіотичних молочнокислих культур Lactobacillus casei при приготуванні тіста й у вигляді харчової плівки з матрицею на основі гуміарабіку після випікання. Це дозволяє скоротити процес бродіння тіста та досягти 8,98*107 КУО Lactobacillus casei в 1г житнього хліба на шостий день зберігання, що відносить його до категорії функціональних продуктів.


Ключевые слова


житній хліб; пробіотичні культури; харчова плівка; гуміарабік; життєздатність.

Полный текст:

PDF (Українська)

Литература


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Hallmans, G., Zhang, J., Lundin, E., Stattin, P., Johansson, A., Johansson, I., Hultn, K., Winkvist, A., Lenner, P., Еman, P., Adlercreutz, H. (2003). Rye, lignans and human health. Proc. Nutr. Soc., 62 (01), 193–199. doi: 10.1079/pns2002229

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Juntunen, K., Laaksonen, D., Autio, K., Niskanen, L., Holst, J., Savolainen, K., Liukkonen, K., Poutanen, K., Mykkänen, H. (2003). Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. American Journal of Clinical Nutrition, 78, 957–964.

Hamagaeva, І. S. (2014). Effect of probiotic microorganisms on the quality of bread products. Food safety, 5, 9–14.

Jensen, S., Oestdal, H., Skibsted, L. H., Larsen, E., Thybo, A. K. (2011). Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste. Journal of Cereal Science, 53 (2), 259–268. doi: 10.1016/j.jcs.2010.11.007

Rollán, G., Gerez1, C., Dallagnol, A., Torino1, M., Font, G. (2010). Update in bread fermentation by lactic acid bacteria. Current research, technology and education, topics in applied microbiology and microbial biotechnology, 2, 1168–1174.

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Burgain, J., Gaiani, C., Francius, G., Revol-Junelles, A., Cailliez-Grimal, C., Lebeer, S. (2013). In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy. Colloids and Surfaces B: Biointerfaces, 104, 153–162. doi: 10.1016/j.cis.2014.09.005

Falguera, V., Quintero, J., Jiménez, A., Muñoz, J., Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science & Technology, 22 (6), 292–303. doi: 10.1016/j.tifs.2011.02.004

Champagne, C., Ross, R., Saarela, M., Hansen, K., Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149 (3), 185–193. doi: 10.1016/j.ijfoodmicro.2011.07.005

Bustos, P., Bórquez, R. (2013). Influence of osmotic stress and encapsulating materials on the stability of autochthonous Lactobacillus plantarum after spray drying. Drying Technology, 31 (1), 57–66. doi: 10.1080/07373937.2012.74509

Kanmani, P., Lim, S. T. (2013). Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chemistry, 141 (2), 1041–1049. doi: 10.1016/j.foodchem.2013.03.103

Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT – Food Science and Technology, 44 (3), 729–736. doi: 10.1111/j.1541-4337.2011.00167.x

Hussain, R., Gaiani, C., Jeandel, C., Ghanbaja, J., Scher, J. (2012). Combined effect of heat treatment and ionic strength on the functionality of whey proteins. Journal of Dairy Science, 95 (11), 6260–6273. doi: 10.1016/j.ifset.2013.04.012

Burgain, J., Gaiani, C., Linder, M., Scher, J. (2011). Encapsulation of probiotic living cells: from laboratory scale to industrial applications. Journal of Food Engineering, 104 (4), 467–483. doi: 10.1016/j.jfoodeng.2010.12.031

López de Lacey, A., López-Caballero, M., Gómez-Estaca, J., Gómez-Guillén, M., Montero, P. (2012). Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films. Innovative Food Science & Emerging Technologies, 16, 277–282. doi: 10.1016/j.fm.2010.05.012

Altamirano-Fortoul, R., Le-Bail, A., Chevallier, S., Rosell, C. (2012). Effect of the amount of steam during baking on bread crust features and water diffusion. Journal of Food Engineering, 108 (1), 128–134. doi: 10.1016/j.jfoodeng.2011.07.015

Altamirano-Fortoul, R., Rosell, C. (2011). Physico-chemical changes in breads from bake off technologies during storage. LWT – Food Science and Technology, 44 (3), 631–636. doi: 10.1016/j.lwt.2010.04.018

Ewaschuk, J. B., Naylor, J. M., Zello, G. A. (2005). D-Lactate in human and ruminant metabolism. Journal of Nutrition, 135, 1619–1625.

Jin, Q., Jung, J., Kim, Y., Eom, H., Kim, S., Kim, T., Han, N. (2009). Production of l-lactate in Leuconostoc citreum via heterologous expression of l-lactate dehydrogenase gene. Journal of Biotechnology, 144, 160–164.

Gleeson, T. T., Dalessio, P. M. (1990). Lactate: a substrate for reptilian muscle gluconeogenesis following exhaustive exercise. Journal of Comparative Physiology B, 160 (3), 331–338. doi: 10.1007/bf00302600

Brasca, M., Morandi, S., Lodi, R., Tamburini, A. (2007). Redox potential to discriminate among species of lactic acid bacteria. Journal of Applied Microbiology, 103 (5), 1516–1524. doi: 10.1111/j.1365-2672.2007.03392.x

Bongaerts, G. P., Tolboom, J. J., Naber, A. H., Sperl, W. J., Severijnen, R. S., Bakkeren, J. A., Willems, J. L. (1997). Role of bacteria in the pathogenesis of short bowel syndrome-associated D-lactic acidemia. Microbial Pathogenesis, 22 (5), 285–293. doi: 10.1006/mpat.1996.0122

Chramostová, J., Mošnová, R., Lisová, I., Pešek, E., Drbohlav, J., Němečková, I. (2014). Influence of Cultivation Conditions on the Growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the Production of Organic Acids in Fermented Milks. Czech J. Food Sci., 32 (5), 422–429.

Glyn, P. (2009). Handbook of hydrocolloids. Ed. 2. Woodhead Publishing LTD, 948.

Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Science, 1, 1806–1815. doi: 10.1016/j.profoo.2011.09.265

Shakhmatov, E. G., Toukach, P. V., Michailowa, Е. А., Makarova, E. N. (2014). Structural studies of arabinan-rich pectic polysaccharides from Abies sibirica L. Biological activity of pectins of A. Sibirica. Carbohydrate Polymers, 113, 515–524. doi: 10.1016/j.carbpol.2014.07.037

Phillips, A. O., Phillips, G. O. (2011). Biofunctional behaviour and health benefits of a specific gum arabic. Food Hydrocolloids, 25 (2), 165–169. doi: 10.1016/j.foodhyd.2010.03.012

Abuarra, A., Hashim, R., Bauk, S., Kandaiya, S., Tousi, E. T. (2014). Fabrication and characterization of gum Arabic bonded Rhizophora spp. Particleboards. Materials & Design, 60, 108–115. doi: 10.1016/j.matdes.2014.03.032

Calame, W., Thomassen, F., Hull, S., Viebke, C., Siemensma, A. D. (2011). Evaluation of satiety enhancement, including compensation, by blends of gum arabic. A methodological approach. Appetite, 57 (2), 358–364. doi: 10.1016/j.appet.2011.06.005

Shin, H.-S., Lee, J.-H., Pestka, J. J., Ustunol, Z. (2000). Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin. J Food Science, 65 (5), 884–887. doi: 10.1111/j.1365-2621.2000.tb13605.x

Soukoulis, C., Yonekura, L., Gan, H., Behboudi-Jobbehdar, S., Parmenter, C., Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids, 39, 231–242. doi: 10.1111/j.1365-2621.2000.tb13605.x


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35. Soukoulis, C. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread [Text] / C. Soukoulis, L. Yonekura, H. Gan, S. Behboudi-Jobbehdar, C. Parmenter, I. Fisk // Food Hydrocolloids. – 2014. – Vol. 39. – P. 231–242. doi: 10.1016/j.foodhyd.2014.01.023







Copyright (c) 2015 Наталія Василівна Чепель, Тетяна Анатолієвна Сильчук, Тетяна Анатолієвна Сильчук, Маргарита Олегівна Кашнікова, Маргарита Олегівна Кашнікова

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