酸奶冻干发酵剂制备中保加利亚乳杆菌不同菌株特性的研究  

Study on characteristics of Lactobacillus bulgaricus on the preparing of yoghourt starter by the technology of lyophilization

作　　者：田洪涛[1] 万红兵[1] 刘宽庆[2] 山丽杰[1] 李雅乾[1] 袁耀武[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国乳品工业》2006年第12期4-6,共3页China Dairy Industry

基　　金：河北省"十五"科技攻关专项(编号03220171D)

摘　　要：研究了不同来源的7株保加利亚乳杆菌在乳中的生长与发酵特性、后酸化活性以及抗冷冻干燥特性。结果表明,7菌株在乳中42℃发酵,L.b-S1和L.b-DR凝乳时间最短,为3 h,凝乳后的活菌数、pH值、滴定酸度均无显著差别,活菌数均达1×108 mL-1以上,pH值均达4.5～5.0,滴定酸度均达90～100°T;7菌株在发酵后的酸乳中冷藏期间,L.b-S1和L.b-DR的后酸化活性最低,4℃冷藏21 d,酸度上浮不足10°T,pH值下降0.2～0.4,活菌数下降1个log数量级左右;7菌株在以脱脂乳为保护剂的冷冻干燥试验中,L.b-S1抗冻干性最强,其次为L.b-DR,其冻干存活率分别达31.46%和20.39%。In this paper, the character of fermentation, resistant of freeze-drying and postacidification of different strains of Lactobacillus bulgaricus was studied.The result showed that the coagulation time of L.b-DR and L.b-S1 was 3 h, which was shorter than others and the living cell number of which was more 1× 10^8 cfu/mL, pH was 4.5～5.0 and the titration acidity was 90～100 °T.During the cold storage of the yoghourt at 4℃, the postacidificafion of L.b-DR and L.b-S1 was inapparent and a increase in acidity was less than 10°T, a decrease in pH was 0.2-0.4 and a decrease in living cell number didn＇ t amount to one log rank. Lyophilization experiments showed that the resistance of freeze-dry of L.b-S1 was the best in the seven lactobacilluses and L.b-DR was the second, The freeze-dry livability of L.b-S1 was 31.46% and L.b-DR＇s was 20.39%.

关 键 词：保加利亚乳杆菌 发酵特性 后酸化特性 冷冻干燥抗性 发酵剂 酸奶 

分 类 号：Q935[生物学—微生物学]