乳酸菌发酵免疫乳特性研究  

Fermentation of Immune Milk by Lactobacillus

作　　者：尤丽新[1] 杨柳[1] 尤丽霞[2] 刘艳[1] 张英楠[1] 徐静[1] 

机构地区：[1]吉林农业大学发展学院,吉林长春130600 [2]桦甸市公吉畜牧兽医工作总站,吉林桦甸132400

出　　处：《食品科学》2009年第19期252-254,共3页Food Science

摘　　要：以福氏志贺氏菌作为抗原免疫预产奶牛,获得高活性的免疫乳。同时采用保加利亚乳酸杆菌和嗜热链球菌进行混合发酵免疫乳和普通乳,并对发酵过程中发酵乳进行pH值、酸度、IgG含量及活性测定。结果表明:乳酸菌发酵免疫乳5h时,pH值达到4.69,酸度达到75.72°T,且免疫乳中IgG含量及活性基本保持不变,且并未发现免疫乳中特异性IgG对乳酸菌的发酵能力有不良影响。In order to obtain immune milk with high activity, Shigellaflexner was used as antigen for cows. Immune milk and common milk were combinatorially fermented by Lactobacillus bulgaricus and Streptococcus theumophilus, respectively, pH value, acidity, IgG activity and content in milk were determined during fermentation process. Results indicated that pH value and acidity were 4.69 and 75.72 °T, respectively, when immune milk was fermented by Lactobacillus at 37℃ for 5 h. Moreover, IgG activity and content in immune milk remained stable. No inhibition on fermentation capability of Lactobacillus due to specific IgG in immune milk was observed.

关 键 词：福氏志贺氏菌 乳酸菌 免疫乳 发酵 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]