接种量对嗜酸乳杆菌和干酪乳杆菌发酵羊乳的影响  

Effects of inoculum on fermentation of goat milk by L. acidophilus and L. casei

作　　者：舒国伟[1] 陈合[1] 王娟[1] 王长凤[1] 杨辉[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2013年第11期49-52,共4页Food Science and Technology

基　　金：陕西省重大科技创新项目(2011ZKC11-1);陕西省教育厅自然科学专项(12JK0812);咸阳市科技计划项目(2012K12-02)

摘　　要：以鲜羊乳为原料,在酸乳发酵菌株(保加利亚乳杆菌和嗜热乳链球菌)的基础上分别添加嗜酸乳杆菌和干酪乳杆菌,研究接种量对羊乳发酵过程中酸度、pH、活菌数及总活菌数的影响。结果表明:嗜酸乳杆菌和干酪乳杆菌酸羊乳的最佳接种量均为3%(v/v),前者凝乳时间为4h,酸度、pH、嗜酸乳杆菌数和总活菌数分别为80.0°T、3.94、1.88×107cfu/mL和1.90×109cfu/mL,感官评价总分可达到7.24分,后者酸羊乳凝固时间4.5 h,酸度、pH、干酪乳杆菌数和总活菌数分别为94.0°T、3.97、1.63×108cfu/mL和1.69×109cfu/mL,感官评价总分可达到8.54分。Effects of inoculum on acidity, pH, viable counts and total viable counts of goat yogurt fermented by Lactobacillus acidophilus （LA） or Lactobacillus casei （LC） were studied on the basis of Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. The result showed as follows： the optimum inoculum of goat yogurt containing LA was 7% （v/v）for 4 h, acidity, pH, counts of Lactobacillus acidophilus and total viable count were 80 °T, 3.94, 1.88×107 cfu/mL and 1.90×109 cfu/mL, respectively, sensory evaluation score reached 7.66; the optimum inoculum of goat yogurt containing LC was 3% （v/v） for 4.5 h, acidity, pH, counts of Lactobacillus casei and total viable count were 94 °T, 3.97, 1.63×108 cfu/mL and 1.65×109 cfu/mL, respectively, sensory evaluation score reached 8.54.

关 键 词：嗜酸乳杆菌 干酪乳杆菌 酸羊乳 接种量 益生菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]