低聚异麦芽糖对干酪中鼠李糖乳杆菌促生长的研究  

Isomaltooligosaccharide increase the probiotic viable count in Cheddar cheese

作　　者：刘璐[1,2] 李晓东[3,1,2] 张玲[1,2] 朱永明[1,2] 马丽媛[1,2] 任红晶[1,2] 毕伟伟[1,2] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030 [3]东北农业大学食品安全与营养协同创新中心,哈尔滨150030

出　　处：《中国乳品工业》2014年第9期14-18,共5页China Dairy Industry

基　　金：2014年度黑龙江省教育厅科学技术研究项目;哈尔滨市科技创新人才专项留学回国人员基金(2012RFLXN033);科技部"十二五"科技支撑计划项目资助(2011BAD09B00)

摘　　要：将鼠李糖乳杆菌作为益生菌添加到契达干酪中,研究添加低聚异麦芽糖对鼠李糖乳杆菌生长的影响。以干酪组成成分、益生菌活菌数、蛋白水解以及感官评价为指标,确定低聚异麦芽糖的最适添加量,同时研究低聚异麦芽糖的添加对干酪质构是否存在影响。实验表明,添加1%的低聚异麦芽糖可以有效的促进鼠李糖乳杆菌的生长,在此条件下,鼠李糖乳杆菌在新鲜干酪中的活菌数为8.27 g-1(对数值),在干酪成熟24周后的活菌数为8.23 g-1(对数值),同时低聚异麦芽糖和鼠李糖乳杆菌的添加对干酪的蛋白水解和质构无显著性的影响。对所制成的干酪进行模拟胃肠道实验,并对其中的鼠李糖乳杆菌活菌数进行测定,最终测定出其活菌数可以保持在7.0 g-1(对数值)以上,能够起到益生作用。The cheddar cheeses were manufactured containing different contents of Isomaltooligosaccharide （IMO） and Lactobacillus rhamnosus to study the effects of IMO on survival of Lactobacillus rhamnosus. The probiotic cell counts were higher than those recommended for probiotic products containing IMO that at a proportion of 1%, was determined by comparing the proteolytic patterns and composition of cheeses and sensory. The viability of L. rhamnosus that remained 8.27 g during the manufacture of cheddar cheese. The probiotics was recommended 8.23 gafter 24wks. No significant differences were observed in composition. The addition ofprobiotic cells and IMO generated no alterations in the physicochemical characteristics of cheese. The cheese was exposed to conditions simulating those found in the gastro-intestinal tract to evaluate the survival of this bacterium. The viabiliW ofL, rhamnosus that remained above 7.0 g.

关 键 词：契达干酪 低聚异麦芽糖 鼠李糖乳杆菌 影响 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]