酸奶中保加利亚乳杆菌后酸化的评价  

The postacidification evaluation of Lactobacillus delbrueckii subsp.bulgaricusin yogurt

作　　者：李晨[1] 李程[1] 谷新晰[1] 田洪涛[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《河北农业大学学报》2013年第5期82-85,共4页Journal of Hebei Agricultural University

基　　金：河北省科技计划项目(12222904);河北农业大学青年科学基金(QJ201221);国家自然科学基金(31301520)

摘　　要：为了解酸奶发酵菌株的后酸化程度,本研究以引起酸奶后酸化的主要菌株保加利亚乳杆菌为研究对象,利用来自不同乳制品或常用浓缩型发酵剂中的6株保加利亚乳杆菌发酵酸奶,分析了不同菌株的发酵性能,酸奶在低温贮存过程中pH值、滴定酸度及活菌数的变化。在供试的菌株中,L.b-TX、L.b-MH凝乳时间较长,后酸化程度高,因此发酵酸奶质量不稳定,不是优质发酵剂菌株。其他菌株发酵性能和后酸化程度较好。评价酸奶发酵菌株的后酸化程度,是选育优质保加利亚乳杆菌的基础,这将推动自主知识产权的酸奶发酵剂的研发。Lactobacillus delbrueckii subsp, bulgaricus is the key bacteria involved in the post- acidification of yogurt. To ascertain the extent of postacidification, in this study, yogurts were fermented by 6 Lactobacillus delbrueckii subsp, bulgaricus stains from different dairy products or starters to analyse the fermentation properties. In the process of storage, the pH value, titratable acidity and viable count were determined to evaluate the postacidification of the yogurts. Among the tested strains, the curd time of L. b-TX and L. b-MH was longer and the extent of postacidification was higher, so they were not good strains of yogurt starter. The fermentation properties and the extent of postacidification were better in the other strains. This work will establish a basis for breeding of Lactobacillus delbrueckii subsp, bulgaricus, and will promote our own researches on yogurt starter at the same time.

关 键 词：保加利亚乳杆菌 酸奶 后酸化 发酵剂 

分 类 号：Q815[生物学—生物工程] Q939.9