益生菌Lactobacillus plantarum P8与Streptococcus thermophilus混合发酵对发酵乳品质的影响  

Effect of probiotic Lactobacillus plantarum P8 and Streptococcus thermophilus on the quality of fermented milk

作　　者：何秋雯[1] 王水泉[2] 鲍雅静[2] 礼贺[2] 王记成[2] 张和平[2] 陈卫[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2012年第10期8-13,共6页China Dairy Industry

基　　金：国家高技术研究发展计划(N0.2011AA100901;2011AA100902);现代农业产业技术体系建设项目(No.nycytx-0501)

摘　　要：将益生菌Lactobacillus plantarum P8以不同接种比例分别与Streptococcus thermophilus ND03、ND05和ND07复配发酵牛乳,并以S.ther-mophilus单菌发酵为对照。于0 h、发酵结束(pH=4.5)及4℃冷藏24 h,分别测定发酵乳样品的发酵时间,及pH值、黏度、脱水收缩率和活菌数并进行感官鉴评。结果表明,L.plantarum P8与S.thermophilus ND03复配,发酵时间显著高于其他组,各组样品黏度和脱水收缩率差异不显著;L.plantarum P8与S.thermophilus ND05分别以5×106mL-1接种1∶1复配时,样品中L.plantarum P8的活菌数为5.26×107mL-1,酸度适宜,无乳清析出,有良好的黏度,产品风味较好,将该组合应用于发酵乳生产,较可行。L. plantarum P8 was mixed respectively with S. thermophillus ND03, ND05 and ND07 with different proportion for bovine milk fer-mentation with single S. thermophillus fermented milk as the control. At the baseline （0h）, the end of fermentation （pH=4.5） and storage （4 ℃; for 24 h） ,fermentation time, pH, viscosity, syneresis, and sensory characteristics of yogurts as well as the bacterial viable counts were evaluated. The results indicated that fermention time of milk fermented by combined L. plantarum P8 and S. thermophilus ND03 was significantly longer than other groups （P〈0.05）,while viscosity and syneresis had no significant differences （P〉0.05）. Moreover, the fermented milk showed great quality with fine viscosity, moderate acidity, no whey separating, good spinnablility and nice flavor while combined L. plantarum P8 and S. thermophilus ND05 with 1：1 ratio（5 × 10^6mL^-1 each） for fermentation, suggesting that this combination could be applied for yoghurt production.

关 键 词：益生菌 L.plantarum P8 S.thermophilus 发酵乳品质 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TS252.54