Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt
文献类型: 外文期刊
第一作者: Li, Hongjuan
作者: Li, Hongjuan;Liu, Lu;Zhang, Shuwen;Uluko, Hankie;Cui, Wenming;Lv, Jiaping
作者机构:
关键词: Yogurt;Antifungal;Lactobacillus casei;Bioprotective culture
期刊名称:FOOD CONTROL ( 影响因子:5.548; 五年影响因子:5.498 )
ISSN: 0956-7135
年卷期: 2013 年 34 卷 2 期
页码:
收录情况: SCI
摘要: This study investigated the inhibitory effects of Lactobacillus casei AST18 as a biocontrol agent on fungi spoilage in yogurt. In a yogurt preservation period experiment and mould-proof accelerated testing at 4 degrees C, the addition of 2% (v/v) L. casei AST18 in yogurt completely inhibited mould growth; mould growth was significantly delayed and spore germination was inhibited at 30 degrees C. The addition of L. casei AST18 improved the quantity of Lactobacillus, but the number of Streptococcus lactis in 2% AST18-added yogurt decreased by 1.0 Log (cfu/mL) compared with that in the blank group. L. casei AST18 exerted no significant influence on viscosity, water holding capacity, sensory quality, pH and titratable acidity. The post-acidification effect of L casei AST18 was low. L casei AST18 conspicuously inhibited the growth of filamentous fungi. Therefore, L casei AST18 can be used as a bioprotective culture in yogurt to prevent fungal growth and extend shelf life. (C) 2013 Elsevier Ltd. All rights reserved.
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