弱后酸化酸奶发酵剂的筛选  

Screening of the starter cultures of weak postacidification in yoghourt

作　　者：徐成勇[1] 吴昊[1] 郑思聪[1] 苏永红[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研究中心,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,江苏无锡214036

出　　处：《中国乳品工业》2007年第3期12-13,16,共3页China Dairy Industry

摘　　要：酸奶在贮存、运输、销售、食用前这一过程中发生后酸化现象,酸奶后酸化现象导致的结果是酸奶无法长期贮存,酸奶贮存期短的缺陷困扰着酸奶的消费。控制酸奶后酸化的措施有很多种,最好的控制措施是选育在高温条件下产酸较强、在低温条件下产酸甚微的菌株作为发酵剂。在以前研究的基础上,对几种有潜力的酸奶发酵剂进行了初步研究,发现汉森公司的YF-L812发酵的酸奶后酸化程度很小,在6℃条件下贮存30d时酸度仅上升了14.5°T。Postacidification always occurred in yogurt during the storage, transportation, sale and eating leads,which resulted in short storage time for yogurt. The short shelf life of yogurt interferes with its consume. There are many measures of controlling postacidification in yogurt, the best of which is that strains producing both strong acid at high temperature and little acid at low temperature selected as starter cultures. Based on the previous studies, several potential starter cultures were studied in this paper. It was found that the yogurt fermented by the YF- L812 starter culture fi：om Hansen corporation produced a little postacidification, and its acidity rose only 14.5 °T after 30 days at 6℃.

关 键 词：酸奶 后酸化 嗜热链球菌 保加利亚乳杆菌 发酵剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]