嗜热链球菌与不同乳杆菌组合在脱脂乳中的发酵特性  

Fermentation Characteristics of Streptococcus thermophilus Coupled with Different Lactobacillus Strains in Reconstituted Skim Milk

作　　者：徐爱才[1] 马成杰[1] 华宝珍[1] 杜昭平[1] 刘军[2] 

机构地区：[1]光明乳业股份有限公司技术研究中心华中研究所,湖北武汉430040 [2]武汉轻工大学生物与制药工程学院,湖北武汉430023

出　　处：《食品科学》2013年第15期158-161,共4页Food Science

基　　金：国家"973"计划项目(2010CB735705)

摘　　要：研究嗜热链球菌分别与干酪乳杆菌、瑞士乳杆菌、徳氏乳杆菌保加利亚亚种、嗜酸乳杆菌、徳氏乳杆菌乳酸亚种、植物乳杆菌组合在复原脱脂乳中发酵24h的pH值变化,4℃贮藏保质期内发酵乳的黏度变化,后酸化速度及乳杆菌活菌数变化。结果表明:在添加相同比例的嗜热链球菌时,嗜酸乳杆菌组合在脱脂乳中发酵速度最快,发酵24h后pH值由6.45下降至4.19,嗜热链球菌与不同的乳杆菌组合具有各自独特的发酵特性;在4℃贮藏保质期内,6种菌株组合都有一定程度的后酸化,其中以瑞士乳杆菌组合最为明显;除嗜酸乳杆菌组合外,其他组合中乳杆菌活菌数量都呈明显的先上升后下降趋势;不同组合的发酵乳黏度的变化亦有明显差异。The fermentation characteristics of Streptococcus thermophilus coupled with Lactobacillus casei, Lactobacillus helveticus, Lactobacillus delbrueckii subsp, bulgaricus, Lactobacillus acidophilus, Lactobacillus lactis or Lactobacillus plantarum in reconstituted skim milk （RSM） were studied. Changes in pH during 24 h of fermentation, and viscosity, acidification speed and viable cell number of Lactobacillus in fermented milk stored at 4 ℃ were analyzed. The results showed that the combination of Streptococcus thermophilus and Lactobacillus acidophilus had the quickest fermentation speed. The pH was lowered to 4.19 from 6.45 after 24 h of fermentation. The combination of Streptococcus thermophilus with different Lactobacillus had unique fermentation characteristics. Within the shelf life, all six combinations exhibited post-fermentation acidification, especially the combination with Lactobacillus helveticus. The viable cell number of Lactobacillus was significantly increased except when combined with Lactobacillus acidophilus. The change in yoghurts viscosity among different combinations also revealed a significant difference.

关 键 词：益生菌 酸奶 后酸化 发酵曲线 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]