酸奶发酵过程中添加嗜热链球菌对酸奶质量的影响  

EFFECT OF ADDING STREPTOCOCCUS THERMOPHILUS DURING THE FERMENTATION OF YOGURT ON THE QUALITY OF YOGURT

作　　者：徐成勇[1] 吴昊[1] 赵成欢[1] 何楚莹[1] 陶仲炎[1] 秦玉青[1] 周凌华[1] 应杰[1] 诸葛健[2] 郭本恒[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200072 [2]江南大学生物工程学院工业生物技术教育部重点实验室,无锡214036

出　　处：《乳业科学与技术》2004年第3期99-101,114,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：国内普遍采用翻代菌种代替直投式菌种发酵酸奶,但是其后酸化现象影响产品的销售。翻代菌种发酵过程中的不同阶段添加嗜热链球菌得到的样品,与直投式菌种发酵酸奶比较,结果表明:翻代菌种发酵0 h时添加嗜热链球菌可以提升产品粘度,达到直投式菌种发酵酸奶的水平;其样品后酸现象也接近于直投式菌种发酵酸奶,比翻代菌种发酵的其它阶段添加嗜热链球菌的的样品后酸化程度都低,其球杆菌比例也比较低。由此认为:翻代菌种发酵0 h时添加10%的嗜热链球菌发酵得到的酸奶,其产品质量接近于直投式菌种发酵酸奶。That the continuously amplified cultures are widespreadly substituted for direct-to-vat cultures in the fermentation of yogurt in China results in postacidification of yogurt which interferes with the sell of product. Products fermented by the continuously amplified cultures which were added with Streptococcus thermophilus at distinct stages of fermentation were compared with yogurt fermented by direct-to-vat cultures. It was found that when Streptococcus thermophilus was added at the initial stage of fermentation by the continuously amplified cultures, the viscosity of product was able to be increased to the extent of yogurt fermented by direct-to-vat cultures. Its postacidification approached yogurt fermented by direct-to-vat cultures, being lower than other products added with Streptococcus thermophilus at distinct stages of fermentation. Similarly, its ratio of Streptococcus thermophilus to Lactobacillus bulgaricus was also lower. Therefore, the quality of yogurt fermented by the continuously amplified cultures added with 10% Streptococcus thermophilus at the initial stage of fermentation approaches the quality of yogurt by direct-to-vat cultures.

关 键 词：酸奶 发酵 嗜热链球菌 质量 保加利亚乳杆菌 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]