藏灵菇酸奶发酵工艺优化及抑菌特性研究  

Optimization of fermentation technology of Tibetan kefir yogurt and its antibacterial properties

作　　者：李辉[1] 卜祥龙[1] 吕永通[1] 

机构地区：[1]辽宁大学生命科学院,辽宁沈阳110036

出　　处：《中国酿造》2013年第1期165-168,共4页China Brewing

摘　　要：以藏灵菇为唯一发酵剂,通过正交试验探讨藏灵菇酸奶发酵的最佳生产工艺和藏灵菇菌块、发酵液的抑菌特性。结果表明,藏灵菇发酵酸奶的最佳生产工艺为发酵温度37℃,接种量5%,发酵时间16h,牛奶装液量40mL;藏灵菇菌块和发酵液对金黄色葡萄球菌有明显的抑菌作用。此外,藏灵菇菌块对大肠杆菌有较明显的抑菌作用。Using Tibetan kefir as the unique fermentation starter, the optimal fermentation technology of Tibetan kefir yogurt was discussed, as well as the antibacterial properties of Tibetan ke^rr and its fermentation broth. The results showed that the optimal fermentation conditions of Tibetan ke^tr yogurt were： fermentation temperature 37~C, inoculum 5%, fermentation time 16h and milk volume 40 ml. Besides, both of Tibetan kefir and its fermentation broth had obviously antibacterial activities on Staphylococcus aureus, while only the Tibetan kefir had significantly antibacterial activity on Escherichia coli.

关 键 词：藏灵菇 酸奶 发酵工艺 正交试验 抑菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]