Abstract：
Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5-1% bile salt, L. plantarum counts were 0.52-1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47-2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4 °C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.
摘要：
由于其膳食纤维含量，果皮具有作为益生元来源的潜力。本研究旨在确定冻干香蕉（BPP）和西瓜（WPP）果皮粉对胆汁耐盐性的影响。生长动力学，嗜酸乳杆菌和植物乳杆菌的存活率。在0.5-1%胆汁盐的存在下，添加5％果皮粉的MRS肉汤中的植物乳杆菌计数比不添加果皮粉的高0.52-1.13logCFU/mL。在添加5％果皮粉的MRS肉汤中，嗜酸乳杆菌的数量比在0.5％胆盐存在下不添加果皮粉的MRS肉汤高2.47-2.79logCFU/mL。两种果皮粉均不影响乳中嗜酸乳杆菌的生长动力学。相反，添加果皮粉的牛奶促进了植物乳杆菌的生长，并产生了较短的世代时间（P<0.05）。添加BPP的牛奶中植物乳杆菌的最大种群密度（8.68logCFU/mL）高于不添加果皮粉的牛奶（7.72logCFU/mL；P<0.05）。在添加有果皮粉的牛奶中在4°C下储存期间，嗜酸乳杆菌的存活率提高。结果表明，BPP和WPP可以是益生菌食品中的功能性成分，可用于改善益生菌培养物的生长和存活。
