分离自蒙古国发酵乳制品的保加利亚乳杆菌产酸特性及发酵乳的酸组分  

Acid-Producing Capacity of Lactobacillus delbrueckii subsp. bulgaricus Strains Isolated from Fermented Milk Products from Different Regions of Mongolia and Chemical Composition of the Fermented Milks from the Strains

作　　者：扎木苏[1] 秦艳婷[1] 乌仁图雅[1] 任艳[1] 王雪妮[1] 刘文俊[1] 孟和毕力格[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018

出　　处：《乳业科学与技术》2014年第1期6-10,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100902);内蒙古自然科学基金项目(2013MS1206)

摘　　要：以保加利亚乳杆菌生产菌株结合实验室不同分离源的库存菌株为研究对象，评价保加利亚乳杆菌后酸化过程。选取．12株分离自蒙古国不同地区发酵乳制品中保加利亚乳杆菌菌株结合1株商业菌株为研究对象并发酵酸奶，在发酵完成后的低温贮藏阶段（0-48h、7d、14d和21d），分别测定菌株发酵酸奶所需时间、贮藏期间滴定酸度、pH值以及采用反相高效液相色谱法测定有机酸含量，综合发酵产酸特性和酸奶后发酵过程中酸组分含量变化，最终得到弱后酸化菌株IMAU20458。In this study, 12 strains of Lactobacillus delbrueckii subsp, bulgaricus which were isolated from fermented dairy products in different regions of Mongolia were selected to perform fermentation experiments in comparison with one commercial strain. The fermentation time required by each strain was recorded, and the titritable acidity, pH and organic acid content （by reverse phase high-performance liquid chromatography, RP-HPLC） in fermented milks were determined after different periods （0-48 h, 7 days, 14 days and 21 days） of low-temperature storage. Strain IMAU20458 that provided weak post-acidification was selected from the tested strains based on acid-producing capacity and the changes in acid components during post-fermentation storage.

关 键 词：保加利亚乳杆菌 贮藏 反相高效液相色谱法 有机酸 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]