影响褐色乳饮料中益生菌数量的因素  

Influence Factors on the Amount of Probiotics in Brown Dairy Drink

作　　者：徐致远[1] 杭锋[1] 郭翔[2] 郭本恒[1] 陈卫[2] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司技术中心,上海200436 [2]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2010年第13期193-195,共3页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD04A06);上海科技人才计划项目(08QB14003)

摘　　要：以褐色益生菌乳饮料中的干酪乳杆菌数量为评价指标,研究菌种添加量、发酵时间和复原乳中固形物含量对干酪乳杆菌增殖的影响,并在单因素试验基础上用正交试验设计分析得到优化参数为:菌种添加量6×106CFU/mL,发酵时间78h,乳固形物含量120g/L,该条件下L.casei数量可达1.5×109CFU/mL,远高于市售同类产品。A brown dairy drink developed in our laboratory was examined for its viable count of Lactobacillus casei in an effort to explore the effects of inoculum amount, fermentation time and solid content of raw milk on the microbiological index. Based on single factor experiments, the optimal parameters were obtained by orthogonal array design to be 6×106 CFU/mL inoculation amount, 78 h fermentation and 120 g/L solid content. Under these optimal conditions, the viable counts of L. casei reached up to 1.5 × 109 CFU/mL, which was higher than similar commercially available products.

关 键 词：干酪乳杆菌 乳饮料 接种量 发酵时间 乳固形物含量 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]