乳酸菌蛋白降解及产香能力分析  

Analysis of protein degradation and aroma-producing capacity of lactic acid bacteria

作　　者：苏媛宁 夏玉[1] 林捷[1] 张锦鹏[1] 张欢欢[1] 曾繁祥[1] 张俊华[1] 

机构地区：[1]华南农业大学食品学院,广东广州510600

出　　处：《中国酿造》2014年第3期36-39,共4页China Brewing

基　　金：广东省科技攻关项目(2012B010300019);2012年广东省大学生创新训练项目(1056412143)

摘　　要：研究了分离自新疆酸奶疙瘩中6株乳酸菌在37℃下蛋白质降解和产香能力。结果表明,6株乳酸菌稳定期活菌数均在108CFU/mL以上,且凝乳细腻,具有良好的组织状态。各菌株发酵性能有差异,干酪乳杆菌、瑞士乳杆菌、乳脂乳球菌3株菌发酵性能较植物乳杆菌、嗜热链球菌、保加利亚乳杆菌发酵性能优,可用于不同风味和功能的发酵乳制品生产。其中,干酪乳杆菌具有良好的蛋白水解力,发酵15h,酪氨酸含量为594.33μg/mL;乳脂乳球菌产香性能好,发酵24h,丁二酮含量为12.32μg/mL、乙醛含量为59.27μg/mL,与其他菌株具有显著差异;瑞士乳杆菌具有强的产酸、产黏特性,发酵24h,酸度达159.76°T,黏度值1 389mPa·s。Protein degradation and aroma-producing ability of six lactic acid bacteria strains isolated from yogurt pimple were determined in skimmed milk at 37~C. The result showed that the viable bacteria of six lactic acid bacteria was up to 108 CFU/ml in stable phase and the curd was smooth with good organization state. The fermentation performance of each strain was different. The characteristics of Lactobacillus casei, Lactobacillus helveti- cus, Lactococcus cremoris were better than other stains including Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus bulgaricus. The strains can be applied in fermented dairy products with unique flavor and special functions. L casei had high hydrolysis efficiency and the tyrosine content was 594.33 ~g/ml after incubation for 15 h. The aroma producing characteristic ofL. cremoris was good, the content of butanedione was 12.32 μg/mL and the acetaldehyde content was 59.27 μg/mL after fermentation for 24 h, showing a significant difference with other strains. L. helveti- cus behaved obvious characteristic of acidity and viscidity, the acidity reached 159.76°T and viscosity reached I 389 mPa.s after fermentation for 24 h.

关 键 词：乳酸菌 蛋白降解 丁二酮 乙醛 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]