植物乳杆菌发酵对酸奶中胆固醇含量的影响  

Effect of Lactobacillus Plantarumon Fermentation on Cholesterol Content in Yogurt

作　　者：刘妍妍[1] 于长青[1] 王瑞辉[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2011年第6期56-59,63,共5页journal of heilongjiang bayi agricultural university

基　　金：大庆市高新区创新基金(DQX08YF036)

摘　　要：为了降低酸奶中胆固醇的含量,以植物乳杆菌为发酵菌种,通过正交实验研究了植物乳杆菌对酸奶中胆固醇含量的影响,并确定了植物乳杆菌参与下酸奶的发酵工艺参数。结果表明,最佳工艺条件为发酵温度41℃、发酵时间4 h、接种量为3%、菌种比例1∶1∶2(嗜热链球菌∶保加利亚乳杆菌∶植物乳杆菌),植物乳杆菌参与下的发酵工艺可使酸奶中胆固醇由0.298 mg.g-1降至0.122 mg.g-1。In order to reduce the cholesterol content in yogurt,the effect of Lactobacillus Plantarum fermentation on cholesterol content in yogurt was studied by orthogonal experiment.The process parameter of yogurt fermentation participated with Lactobacillus Plantarum was also determined.The result showed that the cholesterol content in yogurt reduced from 0.298 mg·g-1 to 0.122 mg·g-1 under optimum condition that the fermentation temperature was 41 ℃,the fermentation time was 4 h,the inoculation quantity was 3%,and the lactobacilli rate was 1∶1∶2（Lactobacillus plantarum∶Streptococcus thermophilus∶Lactobacillus bulgaricus）.

关 键 词：植物乳杆菌 酸奶 胆固醇 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]