瑞士乳杆菌与干酪乳杆菌在不同原料中的发酵特性研究  

Study on the Characteristics of Lactobacillus helveticus and Lactobacillus casei in Different Medium

作　　者：闵建[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第11期1269-1274,1281,共7页Modern Food Science and Technology

基　　金：广东省科技攻关项目(No:2005B10401006)

摘　　要：研究了瑞士乳杆菌和干酪乳杆菌单独与组合,以及与嗜热链球菌和保加利亚乳杆菌组合在纯牛乳、纯豆乳和混合乳中发酵12h后pH值和酸度值变化,以此来说明它们在3种原料中的生长情况。结果表明,瑞士乳杆菌在纯牛乳和混合乳中产酸能力很强,在纯豆乳中产酸能力不够强,生长不够好;干酪乳杆菌在纯豆乳中生长产酸能力比瑞士乳杆菌强;研究还得出瑞士乳杆菌和干酪乳杆菌组合,以及他们分别与嗜热链球菌和保加利亚乳杆菌组合在纯豆乳生长产酸能力相当。The pH values and titratable acidity of fermented reconstituted skim milk （RSM）, pure soymilk （PSM） and mixed milk （MM） by single Lactobacillus helveticus LH-B02, Lactobacillus casei L.casei-01, and the combination of Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgar/cusAS1.1482 were determined. The single Lactobacillus helveticus LH-B02 grew well in RSM but PSM, and the production of acidity was bdgher than Lactobacillus casei L.casei-01. Compared with Lactobacillus helveticus LH-t302, Lactobacillus casei L.casei-01 grew better in PSM. It was also found that Lactobacillus helveticus LH-B02 and Lactobacillus casei L.casei-01 could be mixed cultured in PSM. And their respective combinations of Streptococcus thermophilus IFF16038 and Lactobacillus bulgaricusAS 1.1482 also grew well in PSM.

关 键 词：瑞士乳杆菌 干酪乳杆菌 酸豆乳 酸度 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]