Od seva in matriksa odvisno preživetje Lactobacillus acidophilus LA-5 in Lacticaseibacillus paracasei 431 v komercialnih osnovah za sladoled
DOI:
https://doi.org/10.18690/agricsci.23.1.1Ključne besede:
sladoled, probiotiki, Lactobacillus acidophilus, Lacticaseibacillus paracasei, zamrznjeno skladiščenjePovzetek
V tej raziskavi smo ovrednotili preživetje sevov Lactobacillus acidophilus LA-5 in Lacticaseibacillus paracasei 431 v komercialno dostopnih mešanicah za osnovo sladoleda, ki se razlikujejo po vsebnosti mlečnih in rastlinskih maščob. Določili smo sevno specifično stabilnost med skladiščenjem po zamrzovanju ter modelirali izgubo vitalnosti z uporabo Weibullove enačbe inaktivacije. Študijo smo izvedli tako, da smo po inokulaciji bakterij v sladoledno osnovo vzorce zamrznili in jih 90 dni skladiščili pri −20 °C. Število živih mikroorganizmov smo periodično spremljali, kinetiko preživetja pa opisali z nelogaritmično regresijo. Pri obeh sevih smo po enem ciklu zamrzovanja in odtaljevanja zaznali znatno zmanjšanje števila celic. Med nadaljnjim skladiščenjem smo opazili postopno inaktivacijo bakterij, pri čemer so se jasno pokazale razlike glede na sev in matriks. Sev L. acidophilus LA-5 je izkazal večjo stabilnost v formulacijah z maščobo mlečnega izvora v primerjavi z rastlinsko maščobo, medtem ko je L. paracasei 431 v mlečnih sistemih dosegal krajše predvidene čase do enakovrednih logaritemskih zmanjšanj. Weibullov model je ustrezno opisal krivulje preživetja, kar kaže na heterogeno odpornost znotraj bakterijskih populacij. Rezultati potrjujejo izrazite razlike v stabilnosti probiotikov med zamrznjenim skladiščenjem, ki so specifične za sev in formulacijo, ter omogočajo napovedovanje izgube vitalnosti v sladolednih osnovah s pomočjo kvantitativnih parametrov.
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Avtorske pravice (c) 2026 Kristjan Prijatelj, Maša Kozmos, Tomaž langerholc
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