植物乳杆菌ST-Ⅲ发酵特性的研究  

Studies on fermentation characteristic of Lactobacillus plantarum ST-Ⅲ

作　　者：韩瑨[1] 吴正钧[1] 舒妹[1] 王荫榆[1] 

机构地区：[1]乳业生物技术国家重点实验室光明乳业股份有限公司技术中心,上海200436

出　　处：《工业微生物》2011年第6期64-66,共3页Industrial Microbiology

基　　金：上海市重点新产品(No.10XP0506100)

摘　　要：在添加5%(v/v)番茄汁的改良配方乳中对植物乳杆菌ST-Ⅲ单菌或与嗜热链球菌及保加利亚乳杆菌混合发酵的生长特性、发酵乳风味进行了研究。结果表明,在脱脂乳中添加5%(v/v)番茄汁可以明显缩短植物乳杆菌ST-Ⅲ单菌发酵时的凝乳时间,提高其活菌数。在改良的配方乳中,三菌混合发酵制备的发酵乳具有良好的酸奶风味、无涩味。但与单菌发酵相比,植物乳杆菌ST-Ⅲ的生长受到保加利亚乳杆菌的抑制而使其活菌数有所减少。The grouch and fermentation characteristics of Lactobacillus plantarurn ST-Ⅲ strain as a single starter or as mixed starter combined with yoghurt starters in skim milk supplemented with 5% （v/v） tomato juice was studied. The results showed that when Lb. plantarum ST-Ⅲ employed as the single starter, the supplementation of tomato juice at 5% （v/v） level in skim milk could significandy accelerate the coagtdation and increase its viable cells. The fermented milk prepared from skim milk supplemented with 5% （v/v） tomato juice by Lb. p/antarurn ST-Ⅲ combined with yoghurt starters possessed of desired texture as well as flavor of typical yoghurt. On the contrary, the viable ceils of Lb. plantarum ST-Ⅲ in fermented skim milk prepared by mixed starters were fewer than those of fermented skim milk prepared by Lb. plantarurn ST-Ⅲ as sole starter.

关 键 词：植物乳杆菌ST-Ⅲ 番茄汁 混合发酵 活菌数 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]