降胆固醇活性发酵乳杆菌F1发酵酸乳制备条件的研究  

Lactobacillus ferment F1 Fermentation of Yogurt with Cholesterol-degrading Activity

作　　者：杨瑶[1] 曾小群[1] 潘道东[1,2] 

机构地区：[1]南京师范大学国家乳品加工技术研发分中心,江苏南京210097 [2]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2010年第9期126-130,共5页Food Science

基　　金：国家"863"计划项目(2007AA10Z357);"十一五"国家科技支撑计划项目(2006BAD27B09);江苏省高校自然科学基金项目(09KJB550003)

摘　　要：以发酵乳杆菌F1发酵制备酸乳,以接种量、发酵时间和发酵温度为考察因素,结合以感官评分为指标的响应面分析方法,确定发酵乳杆菌F1发酵酸乳的最佳发酵条件为:接种量4%、发酵时间8h、发酵温度39℃。利用该条件发酵的酸乳,其胆固醇降解率达到49.16%,比优化前胆固醇的降解率提高了8.79%。Cardiovascular disease is now becoming one of the most dangerous diseases.Currently,the development of functional foods to prevent cardiovascular diseases is the hot topic in food science.The probiotic Lactobacillia with cholesterol-degrading activity screened from Chinese traditional fermented foods can be applied to develop functional foods,which will be good for cardiovascular diseases.Lactobacillus ferment F1 was screened to reveal high cholesterol-degrading activity.The effects of inoculum amount,fermentation time and fermentation temperature were investigated to evaluate yogurt quality.The fermentation condition was optimized through response surface analysis（RSA） and the optimal fermentation condition was 4.0% inoculum amount and fermentation at 39 ℃ for 8 h.Under this optimal condition,the degradation rate of cholesterol reached up to 49.16%,and increased by 8.79% than before optimization.

关 键 词：发酵乳杆菌 降胆固醇 响应曲面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]