Kefir源植物乳杆菌MA2的牛乳发酵特性研究  

Yoghurt fermentation characteristics of Lactobacillus plantarum MA2 strain from kefir grains

作　　者：许女[1] 王艳萍[2] 习傲登[2] 张玢[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]教育部天津市食品营养与安全重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2011年第7期33-36,共4页China Brewing

基　　金：国家“十一五”科技支撑计划项目(2006BAD04A06)支持

摘　　要：该试验对Kefir源植物乳杆菌MA2的牛乳发酵特性进行了研究,结果显示,在4℃、21d的冷藏期间内,相比较于普通酸奶,添加了植物乳杆菌MA2的益生菌酸奶的后酸化程度显著降低;且MA2菌株提高了酸奶的黏度,降低了储存期间酸乳的乳清析出率;另外,感官评价结果显示,MA2菌株发酵的酸奶口感更加细腻、绵滑、黏稠、均匀,香气更加浓郁;基于前期试验证明MA2菌株还具有降胆固醇、调节肠道菌群的生理功能,因此其具有良好的乳制品益生菌发酵剂应用前景。Yoghurt fermentation characteristics ofLactobacillus plantanun MA2 strain from Keflr Grains was studied in this experiment. The results showed that post-acidification degree ofL. plantarum MA2 yoghurt was significantly reduced compared with that of ordinary yoghurt during storage at 4℃ for 2 ld refrigeration period. In addition, the viscosity of MA2 yoghurt was enhanced and the whey separation rate was decreased. Moreover, the sensory evaluation results showed that, compared with that of the ordinary yogurt, the MA2 yogurt taste is more delicate, soft smooth, thick and uniform. Based on the earlier experiment results, it was found that MA2 strain can degrade cholesterol and develop intestinal flora. Therefore, it has a good application in dairy probiotics production.

关 键 词：植物乳杆菌MA2 发酵特性 益生菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]