Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix under 4 °C for 30 days. So, B. animalis was the selected strain to perform a stability test of the beverage by monitoring the pH, color, sensory and microbiological quality during refrigerated storage for 30 days. During storage, B. animalis counts were above 107 CFU.mL-1, the microbiological quality was maintained and there was no significant difference in whiteness. A significant pH decrease was observed, but it did not affect the beverage’s sensory acceptance, indicating that cashew nut milk is an adequate vehicle for delivering probiotics.

【摘要】本研究以腰果奶为递送基质，搭载商用益生菌菌株（动物双歧杆菌（Bifidobacterium animalis）、嗜酸乳杆菌（Lactobacillus acidophilus）与植物乳杆菌（Lactobacillus plantarum）），旨在开发非乳基益生菌饮品。研究首先评估了各益生菌菌株的存活性能，结果显示所有受试菌株在4℃条件下于该食品基质中均可存活30天。据此选取动物双歧杆菌作为目标菌株，通过监测30天冷藏储存期间的pH值、色泽、感官品质与微生物品质，开展饮品稳定性测试。结果表明，储存期间动物双歧杆菌的活菌数始终高于10^7 CFU·mL⁻¹，微生物品质保持稳定，白度无显著差异；虽观测到pH值出现显著下降，但未对饮品的感官接受度产生负面影响，证实腰果奶是递送益生菌的适宜载体。