一株高效降胆固醇嗜酸乳杆菌在发酵乳中的应用  

Application of a high cholesterol-reducing Lactobacillus acidophilus strain in fermented milk

作　　者：田建军[1] 张开屏[2] 张保军[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古商贸职业学院工程系,内蒙古呼和浩特010018

出　　处：《食品工业科技》2012年第5期163-166,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑项目(2006BAD04A06);2012内蒙古自治区高等学校科学研究项目

摘　　要：采用高效降胆固醇嗜酸乳杆菌菌株2-2和嗜热链球菌调制发酵剂B,研究了发酵剂B在发酵乳中的应用。通过与传统保加利亚乳杆菌和嗜热链球菌调制的发酵剂A的对比,结果表明,发酵剂B有较强的胆固醇去除效力和弱的后酸化能力。4℃条件下存放15d后发酵乳的酸度为103.6°T,发酵乳中乳酸菌活菌数为2.6×107cfu/mL,高于标准的最低限制(≥106cfu/mL)。研究表明,在降胆固醇和抑制后酸化意义上,发酵剂B能够取代发酵剂A。The starter culture B was formulated with strain 2-2 of high cholesterol-reducing Lactobacillus acidophilus and Streptococcus thermophilus.Then the application of starter culture B in fermented milk production was studied.By comparison of starter culture B with A that formulaed traditionally with Lactobacillus bulgaricus and Streptococcus thermophilus,the results indicated that the starter culture B had abilities of strong cholesterol-reducing and weak post-acidification.After 15d storage at 4℃,the acidity of the fermented milk was 103.6°T and the number of living bacteria was 2.6×107cfu/mL,it was much larger than the minimum standard（≥106cfu/mL）.The study indicated that the starter culture A could be replaced by B in a sense of reducing cholesterol and inhibiting the extent of post-acidification.

关 键 词：嗜酸乳杆菌 降胆固醇 发酵乳 应用 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]