干酪乳杆菌对羊奶酸奶发酵特性及品质的影响  

Effects of Lactobacillus casei on the fermentation properties and quality of goat yogurt

作　　者：高微娟[1] 张富新[1] 魏怡[1] 吴月红[1] 陈伟[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2011年第1期98-102,共5页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省农业科技攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10);陕西师范大学实验室开放基金项目(2010046)

摘　　要：以羊奶为原料,在添加传统发酵剂的基础上研究了干酪乳杆菌对羊奶酸奶发酵特性及品质的影响.结果表明:干酪乳杆菌接种量大于3%时有利于羊奶酸奶中干酪乳杆菌的生长,但会抑制酸奶中嗜热链球菌和保加利亚乳杆菌的生长,进而影响羊奶酸奶的品质;发酵温度高于39℃时酸奶中干酪乳杆菌活菌数量显著减少(P<0.05),不利于酸奶良好风味的形成;当干酪乳杆菌的接种量为3%～5%、发酵温度为39℃时,羊奶酸奶的品质最好.Using goat milk as raw material,influence of Lactobacillus casei on fermentation properties and quality of goat yogurt was studied on the basis of adding traditional yogurt starter.The results showed that it was beneficial to the growth of Lactobacillus casei when the inoculation of Lactobacillus casei was more than 3%,whereas the growth of Streptococcus thermophilus and Lactobacillus bulgaricus was inhibited and the quality of goat yogurt was effected.When the fermentation temperature was higher than 39℃,the viable counts of Lactobacillus casei declined obviously（P0.05）,which was not favorable for forming good flavour of yogurt.High quality goat yogurt can be obtained when Lactobacillus casei inoculation was 3%～5% and fermentation temperature was 39℃.

关 键 词：干酪乳杆菌 羊奶酸奶 发酵特性 乳酸菌 感官品质 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]