中国传统乳制品中优良乳酸菌的筛选及复合菌株发酵的初步研究  

Preliminary Study on the Selection of Lactic Acid Bacteria from the Chinese Dairy Products and the Composite Strains Fermentation

作　　者：穆明道[1] 吕铭洋[1] 郑晓楠[1] 刘淑悦[1] 赵斌[1] 任发政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院教育部-北京市共建功能乳品重点实验室,北京100083

出　　处：《中国奶牛》2011年第2期52-57,共6页China Dairy Cattle

基　　金："十一五"科技支撑计划资助项目(2006BAD04A06);北京市重大科技计划项目(D10110504600000)

摘　　要：该试验针对中国少数民族传统乳制品,分离纯化得到56株乳酸菌。其中7株厌氧菌,11株乳球菌,38株乳杆菌。通过传代试验、凝乳时间、酸奶酸度及凝乳时风味的感官评价,选出其中4株性能较佳的乳酸菌:杆菌A、B,球菌C、D。球杆菌1∶1进行复合菌发酵性能研究,结果表明复合菌在发酵过程中,产酸速度比单菌株发酵剂快,能在5h内达到凝乳,且后酸化程度较弱,4℃保藏21d后酸度维持在120°T左右,符合工业化发酵剂的要求。通过对4种复合菌发酵剂的后酸化能力、产双乙酰能力、蛋白水解能力以及发酵乳的感官效果比较,最后筛选出AD复合菌发酵牛乳的效果最佳,具有成为生产发酵剂的潜力。In this study,56 strains of lactic acid bacteria were separated from the Chinese Minority traditional yogurt.7 of the 56 strains are Anaerobic,11 are Lactococcus,and the rest are Lactobacillus.4 strains,Lactobacillus A and B,Lactococcus C and D were selected based on the results of transferring culture,setting time,acidity and flavor test.The Lactococcus and Lactobacillus are mixed with ratio of 1∶1 as a composite strain to be examined on the fermentation performance.The results showed that the composite strains had better performance with higher acid production rate and shorter setting time.With a composite strain the clotting time could be as short as 5h,and the postacidification is not so strong.It showed that the composite strain had met the standard of industrialization.Comparatively the AD composite strain had the best performance and could be used as starter.

关 键 词：少数民族乳制品 乳酸菌 复合菌发酵剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]