益生菌Lactobacillus casei Zhang发酵特性的评价  

Comparation of probiotic properties of Lactobacillus casei Zhang, a new probiotic,with selected probiotic strains

作　　者：程涛[1] 郭壮[2] 王记成[2] 闫丽雅[2] 周琦[2] 张和平[2] 

机构地区：[1]东北农业大学食品学院,哈尔宾150030 [2]内蒙古农业大学教育部乳品生物技术与工程重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2009年第6期4-7,共4页China Dairy Industry

基　　金："十一五"国家科技支撑计划:奶业发展重大关键技术研究与示范(2006BAD04A00);国家高技术研究发展计划(863计划)(2006AA10Z345)

摘　　要：以L.acidophilus NCFM,L.rhamnosus GG,L.casei Shirota和Bifidobacterium animalis Bb12为参照,对益生菌L.casei Zhang的发酵特性进行了研究。结果表明:发酵结束时,添加L.casei Zhang的发酵乳具有较高的pH值和较低的滴定酸度。4℃贮藏28 d后,L.casei Shirota和Bifidobacterium animalis Bb12的蛋白水解能力下降,而L.asei Zhang,L acidophilus NCFM和L.rhamnosus GG蛋白水解能力不断上升。尽管L.casei Zhang在脱脂乳中的发酵速度低于对照益生菌,但贮藏期内其活菌数缓慢上升并于贮藏结束时达到最高。L.casei Zhang完全具备益生菌所应有的发酵特性,因此其适合应用于发酵乳的开发。The probiotic properties of L. casei Zhang was assayed and compared with four selected commercial probiotics： L. acidophilus NCFM, L. rhamnosus GG, L. casei Shirota and Bifidobacterium animalis Bb12. The fermented milk inoculated with L. casei Zhang showed higher pH and lower TA than those of the samples inoculated with the other selected probiotics during the fermentation process. The refrigerated storage resulted in decreases in pH and increases in TA of the fermented milk of L. casei Zhang, while the fermentation in the other samples slowed down. The proteolytic activity of L. casei Shirota and Bifidobacterium animalis Bb12 gradually decreased during the refrigerated storage, while the proteolytic activity of L. casei Zhang, L. acidophilus NCFM and L. rhamnosus GG continued to increase. Although L. casei Zhang grow more slowly in milk than L. aciclophilus NCFM and L. casei Shirota, the yogurt samples fermented with L. casei Zhang exhibited higher viable count than those made with the other prohiotic strains during storage. L. casei Zhang showed good potential for application in functional foods and health-related products.

关 键 词：益生菌特性 乳酸菌 发酵特性 发酵乳 

分 类 号：Q935[生物学—微生物学]