{"id":9839,"date":"2024-10-03T14:13:10","date_gmt":"2024-10-03T14:13:10","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9839"},"modified":"2024-10-03T14:13:10","modified_gmt":"2024-10-03T14:13:10","slug":"lactic-acid-bacteria-and-yogurt-quality","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/lactic-acid-bacteria-and-yogurt-quality\/","title":{"rendered":"Milyen hat\u00e1ssal van a guargumi a tejsavbakt\u00e9riumok szapor\u00edt\u00f3 hat\u00e1s\u00e1ra \u00e9s a joghurt min\u0151s\u00e9g\u00e9re?"},"content":{"rendered":"<h1>Milyen hat\u00e1ssal van a guargumi a tejsavbakt\u00e9riumok szapor\u00edt\u00f3 hat\u00e1s\u00e1ra \u00e9s a joghurt min\u0151s\u00e9g\u00e9re?<\/h1>\n<p>A guar gumi egy v\u00edzben old\u00f3d\u00f3 \u00e9lelmi rost, amelynek f\u0151 \u00f6sszetev\u0151je a galaktomann\u00e1n, amely s\u0171r\u00edt\u0151anyagk\u00e9nt haszn\u00e1lhat\u00f3 az \u00e9lelmiszerekben.<br \/>\nA guargumi r\u00e9szleges hidrol\u00edzis\u00e9vel \u00e9s a poliszacharidok \u00e1tlagos relat\u00edv molekulat\u00f6meg\u00e9nek cs\u00f6kkent\u00e9s\u00e9vel a poliszacharidok viszkozit\u00e1sa, oldhat\u00f3s\u00e1ga \u00e9s egy\u00e9b fizikai-k\u00e9miai tulajdons\u00e1gai megv\u00e1ltoztathat\u00f3k, ami viszont sz\u00e1mos olyan biol\u00f3giai aktivit\u00e1st eredm\u00e9nyez, amelyek a hidrol\u00edzis el\u0151tt nem \u00e1lltak rendelkez\u00e9sre.<br \/>\nIn vitro ferment\u00e1ci\u00f3s k\u00eds\u00e9rletek kimutatt\u00e1k, hogy a r\u00e9szben hidroliz\u00e1lt guargumi (PHGG) hozz\u00e1ad\u00e1sa el\u0151seg\u00edti az \u00e9letk\u00e9pes probiotikus fl\u00f3ra, p\u00e9ld\u00e1ul a Bifidobacterium spp. \u00e9s a Lactobacillus spp. sz\u00e1m\u00e1nak n\u00f6veked\u00e9s\u00e9t a sz\u00e9kletben, \u00e9s el\u0151seg\u00edti a r\u00f6vid sz\u00e9nl\u00e1nc\u00fa zs\u00edrsavak termel\u00e9s\u00e9t.<br \/>\nA PHGG b\u00e9lfl\u00f3ra-szab\u00e1lyoz\u00f3 k\u00e9pess\u00e9g\u00e9t Ohashi \u00e9s munkat\u00e1rsai egy k\u00e9thetes hum\u00e1n k\u00eds\u00e9rletben is meger\u0151s\u00edtett\u00e9k, amelyben \u00f6nk\u00e9ntesek napi 6 g PHGG-t fogyasztottak 2 h\u00e9ten kereszt\u00fcl, \u00e9s a Bifidobacterium spp. \u00e9s a vajsavtermel\u0151 bakt\u00e9riumok sz\u00e1m\u00e1nak n\u00f6veked\u00e9se a sz\u00e9kletben azt jelezte, hogy a PHGG el\u0151seg\u00edti a hasznos fl\u00f3ra n\u00f6veked\u00e9s\u00e9t a vastagb\u00e9lben, el\u0151seg\u00edti a r\u00f6vid sz\u00e9nl\u00e1nc\u00fa zs\u00edrsavak termel\u00e9s\u00e9t a b\u00e9lrendszerben, \u00e9s v\u00e9di a b\u00e9lrendszer eg\u00e9szs\u00e9g\u00e9t.<br \/>\nA PHGG hat\u00e1sa a ferment\u00e1l\u00f3 t\u00f6rzsek n\u00f6veked\u00e9s\u00e9re<br \/>\nA Lactobacillus bulgaricus \u00e9s a Streptococcus thermophilus k\u00e9t olyan bakt\u00e9riumt\u00edpus, amelyet gyakran adnak a joghurthoz, \u00e9s a 2. t\u00e1bl\u00e1zatban szerepl\u0151 eredm\u00e9nyek azt mutatj\u00e1k, hogy a PHGG mindk\u00e9t bakt\u00e9riumt\u00edpus n\u00f6veked\u00e9s\u00e9t el\u0151seg\u00edt\u0151 hat\u00e1ssal van.<br \/>\nAmint az a 2. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, amikor a Lactobacillus bulgaricus-t egyed\u00fcl oltott\u00e1k be a joghurt erjeszt\u00e9s\u00e9hez, az \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1ma a PHGG csoportban jelent\u0151sen megn\u0151tt az \u00fcres csoporthoz k\u00e9pest, \u00e9s tendencia volt, hogy az \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1ma a hozz\u00e1adott PHGG mennyis\u00e9g\u00e9nek n\u00f6veked\u00e9s\u00e9vel n\u0151tt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9840\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-1-650x346.png\" alt=\"\" width=\"650\" height=\"346\" \/><\/p>\n<p>A PHGG hat\u00e1sa a joghurtban l\u00e9v\u0151 \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1m\u00e1ra<br \/>\nA joghurt Lactobacillus bulgaricus \u00e9s Streptococcus thermophilus egy\u00fcttes erjeszt\u00e9se sor\u00e1n a PHGG k\u00fcl\u00f6nb\u00f6z\u0151 t\u00f6megkoncentr\u00e1ci\u00f3inak hozz\u00e1ad\u00e1sa jelent\u0151s hat\u00e1ssal volt a joghurtban l\u00e9v\u0151 \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1m\u00e1ra.<br \/>\nA h\u0171t\u00e9s 1. napj\u00e1nak eredm\u00e9nyei azt mutatt\u00e1k, hogy az erjed\u00e9s v\u00e9g\u00e9n a PHGG hozz\u00e1ad\u00e1s\u00e1val n\u0151tt az \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1ma a joghurtban. A h\u0171t\u00e9s folyamata sor\u00e1n az \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1ma minden csoportban n\u00f6vekv\u0151, majd cs\u00f6kken\u0151 tendenci\u00e1t mutatott, \u00e9s 21 d h\u0171t\u00e9s ut\u00e1n az \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1ma minden csoportban jelent\u0151sen cs\u00f6kkent, de a PHGG csoport \u00e9letk\u00e9pes bakt\u00e9riumsz\u00e1ma a h\u0171t\u00e9s teljes szakasz\u00e1t tekintve mindig magasabb volt, mint az \u00fcres csoport\u00e9 (1. \u00e1bra).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9841\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-2-626x433.png\" alt=\"\" width=\"626\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-2-626x433.png 626w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-2-16x12.png 16w\" sizes=\"(max-width: 626px) 100vw, 626px\" \/><\/p>\n<p>A PHGG hat\u00e1sa a joghurt savass\u00e1g\u00e1ra<br \/>\nA PHGG n\u00f6velheti a joghurt savass\u00e1g\u00e1t \u00e9s cs\u00f6kkentheti a joghurt pH-\u00e9rt\u00e9k\u00e9t, de nem okoz komoly ut\u00f3savat. A vizsg\u00e1lati eredm\u00e9nyek azt mutatj\u00e1k, hogy a PHGG el\u0151seg\u00edtheti a tejsavbakt\u00e9riumok n\u00f6veked\u00e9s\u00e9t, a joghurtban az erjeszt\u00e9s ut\u00e1n ugyanannyi ideig \u00e9l\u0151 bakt\u00e9riumok sz\u00e1ma magasabb, t\u00f6bb metabolit halmoz\u00f3dik fel a joghurtban, a tejsav-metabolitok befoly\u00e1solj\u00e1k a joghurt savass\u00e1g\u00e1t, \u00edgy a hozz\u00e1adott PHGG-vel k\u00e9sz\u00fclt joghurt magasabb savass\u00e1g\u00fa.<br \/>\nA PHGG hat\u00e1sa a joghurt viszkozit\u00e1si jellemz\u0151ire<br \/>\nA PHGG hozz\u00e1ad\u00e1s\u00e1nak n\u00f6vel\u00e9s\u00e9vel a joghurt viszkozit\u00e1sa n\u00f6vekv\u0151 tendenci\u00e1t mutatott, \u00e9s a n\u00f6vekv\u0151 tendencia 15 g\/l hozz\u00e1ad\u00e1sa ut\u00e1n lelassult. Az eredm\u00e9nyeket a 3. \u00e1bra mutatja.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9842\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-599x433.png\" alt=\"\" width=\"599\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-599x433.png 599w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-15x12.png 15w\" sizes=\"(max-width: 599px) 100vw, 599px\" \/><\/p>\n<p>A viszkozit\u00e1s a joghurt min\u0151s\u00e9g\u00e9nek fontos mutat\u00f3ja, amely befoly\u00e1solja a joghurt szervezeti fel\u00e9p\u00edt\u00e9s\u00e9t \u00e9s \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u00e9t. A nyers tej \u00f6sszet\u00e9tele \u00e9s az adal\u00e9kanyagok haszn\u00e1lata, a kov\u00e1szanyag megv\u00e1laszt\u00e1sa, a homogeniz\u00e1l\u00e1si m\u00f3dszer \u00e9s egy\u00e9b feldolgoz\u00e1si k\u00f6r\u00fclm\u00e9nyek befoly\u00e1solj\u00e1k a joghurt viszkozit\u00e1s\u00e1t.<br \/>\nA PHGG hat\u00e1sa a joghurt v\u00edzvisszatart\u00e1s\u00e1ra<br \/>\nA PHGG hozz\u00e1ad\u00e1s\u00e1nak n\u00f6vel\u00e9s\u00e9vel a joghurt v\u00edztart\u00f3 k\u00e9pess\u00e9ge n\u0151tt, \u00e9s a csoportok k\u00f6z\u00f6tti k\u00fcl\u00f6nbs\u00e9g jelent\u0151s volt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9843\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/3-599x433.png\" alt=\"\" width=\"599\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/3-599x433.png 599w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/3-16x12.png 16w\" sizes=\"(max-width: 599px) 100vw, 599px\" \/><\/p>\n<p>Mind a v\u00edztart\u00f3 k\u00e9pess\u00e9g, mind a viszkozit\u00e1s fontos mutat\u00f3k a joghurt textur\u00e1lis tulajdons\u00e1gainak jellemz\u00e9s\u00e9re. A megn\u00f6vekedett v\u00edztart\u00f3 kapacit\u00e1s azt jelzi, hogy a PHGG cs\u00f6kkentheti a sav\u00f3 kicsap\u00f3d\u00e1s\u00e1t, \u00e9s jav\u00edthatja a joghurt text\u00far\u00e1j\u00e1t \u00e9s sz\u00e1j\u00edz\u00e9t. A megn\u00f6vekedett v\u00edztart\u00f3 kapacit\u00e1s \u00e9s viszkozit\u00e1s seg\u00edt jav\u00edtani a joghurt g\u00e9lszil\u00e1rds\u00e1g\u00e1t \u00e9s a term\u00e9k stabilit\u00e1s\u00e1t. A megszil\u00e1rdult joghurt eset\u00e9ben k\u00fcl\u00f6n\u00f6sen fontos a g\u00e9lszil\u00e1rds\u00e1g n\u00f6vel\u00e9se, hogy elker\u00fclhet\u0151 legyen az alvad\u00e9k t\u00f6r\u00e9se \u00e9s a sav\u00f3 kicsap\u00f3d\u00e1sa a sz\u00e1ll\u00edt\u00e1s sor\u00e1n. \u00d6sszefoglalva<br \/>\nA PHGG el\u0151seg\u00edtheti a Lactobacillus bulgaricus \u00e9s a Streptococcus thermophilus szaporod\u00e1s\u00e1t a joghurt erjed\u00e9se sor\u00e1n, n\u00f6velheti az \u00e9letk\u00e9pes bakt\u00e9riumok sz\u00e1m\u00e1t a joghurtban, el\u0151seg\u00edtheti a tejsavbakt\u00e9riumok savtermel\u00e9s\u00e9t, felgyors\u00edthatja az alvad\u00e1st, jelent\u0151sen n\u00f6velheti a joghurt viszkozit\u00e1s\u00e1t \u00e9s v\u00edztart\u00f3 k\u00e9pess\u00e9g\u00e9t, \u00e9s jav\u00edthatja a joghurt textur\u00e1lis tulajdons\u00e1gait, \u00e9s a joghurt \u00e9rz\u00e9kszervi tulajdons\u00e1gai el\u00e9rt\u00e9k az optim\u00e1lis szintet, amikor a PHGG mennyis\u00e9g\u00e9t 10-15 g\/l-ben adt\u00e1k hozz\u00e1. Az eredm\u00e9nyek azt mutatt\u00e1k, hogy a PHGG felhaszn\u00e1lhat\u00f3 a joghurt g\u00e9lszil\u00e1rds\u00e1g\u00e1nak n\u00f6vel\u00e9s\u00e9re, hogy elker\u00fclhet\u0151 legyen a sav\u00f3 t\u00f6r\u00e9se sz\u00e1ll\u00edt\u00e1s k\u00f6zben. Az eredm\u00e9nyek azt mutatt\u00e1k, hogy a PHGG hat\u00e9kony joghurtadal\u00e9kk\u00e9nt haszn\u00e1lhat\u00f3.<\/p>","protected":false},"excerpt":{"rendered":"<p>What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? Guar gum is a water-soluble dietary fiber, the main component of which is galactomannan, which can be used as a thickener in food. By partially hydrolyzing guar gum and lowering the average relative molecular mass of polysaccharides, [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/lactic-acid-bacteria-and-yogurt-quality\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the effects of guar gum on the proliferative effect of lactic acid bacteria and yogurt quality? Guar gum is a water-soluble dietary fiber, the main component of which is galactomannan, which can be used as a thickener in food. 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Guar gum is a water-soluble dietary fiber, the main component of which is galactomannan, which can be used as a thickener in food. 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