嗜酸乳杆菌在牛羊乳基质中发酵性能差异比较研究  

Comparison of Fermentation Properties of Lactobacillus acidophilus in Cow and Goat Milk

作　　者：葛武鹏[1] 王秀玲[1] 赵蕊[1] 陈瑛[2] 杨静 秦立虎 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西省质量技术监督局信息中心,陕西西安710006 [3]陕西杨凌质量技术检测检验所,陕西杨凌712100 [4]西安市奶牛育种中心,陕西西安710065

出　　处：《食品科学》2013年第15期186-189,共4页Food Science

基　　金：西北农林科技大学人才基金项目(Z111020923)

摘　　要：探讨嗜酸乳杆菌在牛、羊乳基质中的增菌发酵规律及产酸、产香性能,比较其差异性。结果表明:以羊乳为基质37℃发酵14h活菌数最高可达5.37×1010CFU/mL,pH值降至4.15,滴定酸度120.00oT,丁二酮生成量为18.25mg/L,乙醛生成量为11.23mg/L。以牛乳为基质相同条件活菌数可达9.33×109CFU/mL,pH值降至4.17,滴定酸度110.90 oT,丁二酮生成量为17.77mg/L,乙醛生成量为9.85mg/L,嗜酸乳杆菌以牛、羊乳为基质37℃发酵14h,发酵增菌效率及产乙醛能力差异极显著(P<0.01),滴定酸度变化差异显著(P<0.05),而pH值和产丁二酮能力差异不显著(P>0.05)。说明嗜酸乳杆菌在羊乳基质中主要发酵性能优于牛乳。Fermentation properties such as acid- or flavor-producing capability and proliferation pattern were determined for Lactobacillus acidophilus in cow milk in comparison to cells in goat milk aiming to provide a useful guideline to develop probiotic fermented milk and functional dairy products. The results showed that the maximum viable cell population of Lactobacillus acidophilus （5.37 ×10 10 CFU/mL） was obtained after 14 h of fermentation at 37 ℃ in goat milk and moreover, the pH was reduced to 4.15, providing a titratable acidity of 120.00 %, and 18.25 mg/L of diacetyl and 11.23 mg/L of acetaldehyde were produced. In contrast, the maximum viable cell population of Lactobacillus acidophilus was 9.33 × 109 CFU/mL upon using cow milk instead of goat milk for fermentation under identical conditions and the pH was reduced to 4.17, resulting in a titratable acidity of 110.90 °T, along with the production of 17.77 mg/L of diacetyl and 9.85 mg/L of acetaldehyde. No significant difference in diacetyl production or pH was observed for Lactobacillus acidophilus after 14 h of fermentation in cow and goat milk （P 〉 0.05）, while there were a highly significant difference （P 〈 0.01） in bacterial proliferation and acetaldehyde production and a significant difference （P 〈 0.05） in titratable acidity. Conclusion： Compared with cow milk, Lactobacillus acidophilus has better fermentation performance in goat milk.

关 键 词：嗜酸乳杆菌 牛乳 羊乳 发酵性能 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]