藏灵菇源酵母菌和乳酸菌降胆固醇蛋乳发酵饮料的研制  

Cholesterol-lowering egg and milk beverage fermented by yeast from Tibetan kefir and lactic acid bacteria

作　　者：张晶[1,2] 张红星[1,2] 谢远红[1,2] 刘慧[1,2] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206

出　　处：《中国酿造》2013年第9期50-53,共4页China Brewing

基　　金：北京市自然科学基金(5092008)

摘　　要：利用藏灵菇中筛选的马克斯克鲁维酵母菌(Kluyveromyces marxianus)M3、干酪乳杆菌(Lactobacillus casei)KL1、嗜热链球菌(Streptococcus thermophilus)Tx、乳酸乳球菌乳酸亚种(Lactococcus lactis sub sp.lactis)KS4混合发酵,以鸡蛋和牛奶为原料,研制降胆固醇蛋乳发酵饮料。利用KL1、Tx、KS4这3株乳酸菌进行一次发酵,再利用酵母菌进行二次发酵。采用3因素3水平正交试验优化发酵条件为发酵温度34℃,接种量1%,发酵时间24h。在优化条件下,蛋乳发酵饮料的降低胆固醇率为74.99%,显示藏灵菇源酵母菌M3菌株具有良好的降胆固醇作用。The cholesterol-lowering egg and milk beverage fermented by yeast and lactic acid bacteria was prepared. Kluyveromyces marxianus strain M3 isolated from Tibetan mushrooms, with Lactobacillus casei KL1, Streptococcus thermophilus Tx and Lactococcus lactis subsp, lactis KS4 were used as fermentation strains, while egg and milk were used as raw materials. The three lactic acid bacteria were for the first fermentation, while K. marxianus strata M3 was for the second fermentation. The fermentation conditions were optimized by the orthogonal experiments. The results showed that the optimum conditions were obtained as follow： the fermentation temperature 34℃, the inoculum 1%, the fermentation time 24h. Under these conditions, the cholesterol-lowering rate of this product was 74.99% which suggests the role of cholesterol-lowering.

关 键 词：马克斯克鲁维酵母 优化发酵条件 降胆固醇 蛋乳饮料 

分 类 号：Q93-335[生物学—微生物学]