复合乳酸菌发酵产双乙酰的研究  

Production of dimethylglyoxal fermented by compound lactobacillus

作　　者：汪薇[1] 肖燕清[1] 白卫东[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品工业科技》2011年第7期214-216,共3页Science and Technology of Food Industry

基　　金：广州市黄埔区科技计划项目(1025);仲恺农业工程学院自然科学基金(G3091415)

摘　　要：选用瑞士乳杆菌和乳酸乳球菌混合发酵产双乙酰。研究表明,当发酵时间、发酵温度、牛奶与奶油浓度之比、反应体系的pH、乳糖添加量和柠檬酸添加量分别为32h、37℃、3∶1、6.5、1.0%和2.0%时,双乙酰的产量达到了125mg/L。此外,添加乳糖和柠檬酸能大大促进产物双乙酰的积累。Production of dimethylglyoxal fermented by lactobacillus helveticus and lactococcus lactis was conducted.The result showed that when fermentation time,fermentation temperature,the ratio of milk to cream, pH of the reaction system,the addition amount of lactose and the addition amount of citric acid were 32h,37℃,3：1, 6.5,1.0% and 2.0%, respectively,the yield of dimethylglyoxal reached 125mg/L.Additionally,the addition of lactose and citric acid could greatly promote the accumulation of dimethylglyoxal.

关 键 词：双乙酰 发酵 乳酸菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]