活性乳酸菌饮料后酸化及活菌数研究  

Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage

作　　者：王俊[1] 李安平[1] 黄卫文[1] 潘曼[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《食品科技》2009年第3期99-102,共4页Food Science and Technology

基　　金：科技部创新基金项目(02EFN216701226)

摘　　要：分别研究了贮藏温度、Nisin、发酵剂菌种比及细胞通透性变化对活性乳酸菌饮料后酸化的影响。结果表明:贮存温度越高,后酸化越严重,且活菌数下降越快,1～6℃为最适贮存温度;保加利亚乳杆菌是导致活性乳酸菌饮料后酸化的主要发酵剂,降低保加利亚乳杆菌在发酵剂中比例可有效控制活性乳酸菌饮料的后酸化;当Nisin添加浓度达100IU/mL时,可在一定程度上抑制后酸化;增加细胞的通透性在一定程度上可延缓后酸化。Effects on the lactic acid fermented beverage＇s postacidification by the change of storage temperature, dosage of Nisin, the ratio of strains in starter culture and cellular permeability were studied. The results showed that the higher the storage temperature is, the more serious the postacidification and the faster the decrease of viable count Lactobacillus will be. And the optimization storage temperature is 1-6 ℃. Lactobacillus bulgaricus is the main starter lead to postacidification of the lactic acid fermented beverage. Otherwise it showed that the postacidiflcation can be effectively controlled by decreaseing the proportion of Lactobacillus Bulgaricus in Starter. When the concentration of Nisin reached 100 IU/mL, it can inhibit the postacidification in some extent. At the same time, we can increase the permeability of the cell to inhibit the postacidification.

关 键 词：乳酸菌 饮料 后酸化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]