内蒙古优质传统酸牛奶中乳球菌的发酵特性研究  

Study on Fermentation Characteristics of Lactococcus Separated from the Traditional Fermented Milk of Inner Mongolia

作　　者：魏冉冉[1] 方伟[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《现代食品科技》2012年第11期1459-1462,1487,共5页Modern Food Science and Technology

基　　金：教育部长江学者和创新团队发展计划资助(IRT0959)

摘　　要：通过酸度测定,从内蒙古优质传统酸牛奶中分离的11株乳球菌中筛选出7株发酵酸乳凝乳时间短和凝乳状态好的乳球菌,进一步研究这7株乳球菌在乳中的发酵特性。测定菌株在凝乳前的产酸特性、冷藏24 h后的质构特性及4℃冷藏期间的产酸特性及活菌数变化。结果表明:菌株KLDS 4.1109和KLDS 4.1110产酸能力、后酸化能力及质构特性最好,且其在4℃冷藏期间活菌数都能维持在106cfu/mL以上。可见菌株KLDS 4.1109和KLDS 4.1110能成为新型发酵菌种,具有很大的开发潜力。According to acidity determination, 7 Lactococcus strains were screened from 11 strains isolated from the high quality traditional fermented milk of Inner Mongolia. The fermentation characteristics of these strains were studied, including ability of producing acid before the milk congeal, textural features after 24 h storage at 4℃ and ability of producing acid and the change of viable count during the storage period at 4℃. Strains KLDS 4.110 and KLDS 4.1110 showed high capability of acid producing, postacidification and textural features, and the viable count all exceeded 106 cfu/mL during the storage period at 4 ℃. The strains KLDS 4.110 and KLDS 4.1110 may be used as new fermentation strains with great development potential.

关 键 词：酸牛奶 乳球菌 发酵特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]