接种体对西藏灵菇乳质量和抑菌特性的影响  

Effect of Tibetan Mushroom Inoculum on Quality and Anti-bacterial Activity of Fermented Milk

作　　者：焦慧[1] 师俊玲[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2010年第5期155-159,共5页Food Science

基　　金：农业部公益性行业项目(nyhyzx07-009)

摘　　要：前期研究发现,"西藏灵菇"的菌粒接种体对牛乳的发酵速度显著大于发酵液接种体,但是菌粒的生长速度较慢,而且不易形成。为了探讨菌粒形成对"西藏灵菇"乳发酵过程的必要性,本实验对比菌粒接种体和发酵液接种体发酵所得乳制品在凝乳时间、感官品质、质构特性、发酵特性及抑菌活性等方面的异同。结果发现,以菌粒为接种体时发酵速度快、凝乳时间短,产品质量和抑菌活性均显著优于发酵液接种体。Our previous investigations demonstrated that granular inoculum of Tibetan mushroom exhibits much higher fermentation rate to milk than liquid inoculum. However, long time is required for the formation of granular inoculum. In order to explore the necessity of granular inoculum of Tibetan mushroom for milk fermentation, the effects of granular inoculum and liquid inoculum on curding time, sensory evaluation, textural properiesy, fermentation characteristics and antibacterial activity of fermented milk were investigated and compared. Results indicated that granular inoculum of Tibetan mushroom exhibited higher fermentation rate, shorter curding time, better product quality and stronger anti-bacterial activity of fermented milk than liquid inoculum.

关 键 词：西藏灵菇 菌粒 发酵液 接种体 抑菌活性 

分 类 号：TS205.5[轻工技术与工程—食品科学] TQ929[轻工技术与工程—食品科学与工程]