温度对嗜酸乳杆菌和干酪乳杆菌发酵羊奶的影响  

Effects of temperature on fermentation of goat milk by Lactobacillus acidophilus and Lactobacillus casei

作　　者：陈合[1] 张秋红[1] 王长凤[1] 舒国伟[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品与机械》2013年第1期23-26,共4页Food and Machinery

基　　金：陕西省重大科技创新项目(编号:2011ZKC11-1);陕西省科技统筹创新工程计划项目(编号:2011KTCQ03-08)

摘　　要：以鲜羊奶为原料,保加利亚乳杆菌和嗜热乳链球菌为基础发酵剂,在此基础上分别添加嗜酸乳杆菌和干酪乳杆菌,研究温度对两菌株发酵羊奶过程中酸度、pH、活菌数及总活菌数的影响。结果表明:嗜酸乳杆菌酸羊奶的最佳发酵温度为37℃,此时凝乳时间为4h,酸度、pH、嗜酸乳杆菌数和总活菌数分别为97.8 0T、3.88、1.8×107 CFU/mL和1.38×109 CFU/mL,感官评价总分可达到8.35分;干酪乳杆菌羊奶的最佳发酵温度为39℃,此时酸羊奶凝固时间为4.5h,酸度、pH、干酪乳杆菌数和总菌数分别为79.2°T、4.48、1.56×108 CFU/mL和1.81×109 CFU/mL,感官评价总分可达到7.00分。Effects of temperature on acidity, pH,viable counts and to- tal viable counts of goat yogurt fermented by Lactobacillus acidophilus or Lactobacillus easel on the basis of Streptococcus therrnophilus and Lactobacillus bulgaricus as starter cultures. The result showed as follows., the optimum temperature of goat yogurt containing LA was 37 ℃ for 4 h, and the acidity, pH, counts of Lactobacillus acidophilus and total viable count were 97. 8 ° T, 3.88, 1.8 × 107 CFU/mL and 1. 38 × 109 CFU/mL, respectively. The sensory evaluation score reached 8.35 points; the optimum tem- perature of goat yogurt containing LC was 39 ℃ for 4. 5 h, and the acidity, pH, counts ofLactobacillus casei and total viable count were 79.2 °T,4.48, 1. 56 × 108 CFU/mI. and 1. 81× 109 CFU/mL, re spectively, with sensory evaluation score reached 7.00 points.

关 键 词：羊奶 发酵 温度 嗜酸乳杆菌 干酪乳杆菌 益生菌 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]