中温发酵乳菌株筛选及其发酵特性分析  

Screening starter cultures for mesophilic fermented milk and study on its growth characteristics

作　　者：刘艳[1] 李妍[1] 袁栋栋[1] 李扬[1] 张列兵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国乳品工业》2011年第9期4-7,共4页China Dairy Industry

基　　金：农业部现代农业产业技术体系(奶牛)建设项目(nycytx-0503)

摘　　要：采用德氏乳杆菌保加利亚亚种、唾液链球菌嗜热亚种和肠膜明串珠菌混合发酵制备中温(35℃)发酵酸乳制品。根据发酵乳的感官品质、黏度及持水力分析,筛选出菌株德氏乳杆菌保加利亚亚种L2、唾液链球菌嗜热亚种S8、肠膜明串珠菌乳脂亚种M4为发酵剂优组合,其最适宜的接种比例为33︰60︰7。此发酵剂35℃发酵5 h得到的中温发酵乳的感官品质和持水力优于普通发酵乳。三菌混合发酵对上述菌种的生长都有一定的促进作用,但发酵后期M4的生长受到一定抑制。三菌混合发酵乳中酸度主要是L2和S8发酵作用的结果。Different strains of the Lb. delbrueckii subsp, bulgaricus, Str. salivarius subsp, thermophilus and Leu. mesenteroides were mixed and incubated （35 ℃） to produce mesophilic fermented milk. With sensory evaluation, viscosity and water-holding capacity as the indexes, Lb. delbrueckii subsp, bulgaricus L2, Str. salivarius subsp, themophilus S8 and Leu. mesenteroides subsp, cremoris M4 were selected as the optimum starter culture strains, and their proper inoculation ratio was 33：60：7. The sensory evaluation and water-holding capacity of mesophilic fermented milk with the optimum starter culture strains incubation of 5 h at 35 ℃ was superior to yoghurt with Lb. delbrueckii subsp, bulgaricus L2 and Str. salivarius subsp, thermophilus S8 as the starter culture strains incubation at 42℃. During the fermentation, growth of the above strains were all promoted, however, M4 was inhibited somehow in later phase of cultivation, and the acid was mainly produced by Lb. delbrueckii subsp, bulgaricus L2 and Str. salivarius subsp, thermophilus S8.

关 键 词：中温发酵乳 德氏乳杆菌保加利亚亚种 唾液链球菌嗜热亚种 肠膜明串珠菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]