4株嗜热链球菌产酸和产香力的比较与分析  

Comparison and analysis of ability to produce acid and aroma by four Streptococcus thermophilus

作　　者：康欢[1] 郑遂[1] 王伟[1] 霍贵成[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2013年第1期13-17,共5页Food Science and Technology

基　　金：教育部创新团队项目(IRT0959);自然基金面上项目(31171717)

摘　　要：比较4株嗜热链球菌发酵的酸奶在4℃贮藏条件下pH值、滴定酸度及羰基化合物(双乙酰和乙醛)含量的变化,并利用Sigmaplot作图软件分析各指标间的相关关系。结果表明,4株嗜热链球菌具有不同的产酸和产羰基化合物能力,同时,双乙酰与pH和滴定酸度的相关性显著,乙醛与pH、酸度和双乙酰的相关性不显著。The changes of pH, acidity and carbonyl compounds including diacetyl and aldehyde of yogurts that were produced by four Streptococcus thermophilus in storage of 4 ℃ were compared. The study also included the correlation between these indexes, which were analyzed by sigmaplot software. The results showed that the four Streptococcus thermophilus possessed different abilities to produce acid and carbonyl compounds. Meanwhile, correlation analysis showed that diacetyl was significantly correlated with pH and acidity, but correlations between aldehyde and pH, acidity and diacetyl were not obvious.

关 键 词：嗜热链球菌 酸奶 酸度 乙醛 双乙酰 

分 类 号：TS201.3[轻工技术与工程—食品科学]