酵母菌在发酵乳制品中的应用研究  

The application of yeast in the fermentation of dairy products

作　　者：崔玉琦[1] 王雅炜 武瑞霞[1] 王向红[1] 桑亚新[1] 李荣乔 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品科技》2014年第10期53-56,共4页Food Science and Technology

基　　金：国家公益性行业科研专项(201205031);河北省科技支撑项目(12271008D;13273203D)

摘　　要：我国现在市售的发酵乳制品所使用的发酵菌种单一,不能满足消费者需求,而国外的发酵乳制品中有许多都为混菌发酵,其中包含酵母菌,使得乳品的风味和营养成分都有很大改善。文章列举了国外发酵乳所使用的酵母菌种类,研究了酵母菌对乳酸菌生长具有促进和抑制的双重影响,酵母菌能够增加发酵乳中氨基酸、有机酸和胞外多糖含量并降低乳糖含量的作用,以及改善乳的滋味和气味方面的作用。The strains used in fermented milk in China now are simple and can not meet consumer＇s demand. But many of fermented dairy products in foreign countries are mixed fermentation, including yeast. This article listed the kinds of yeast used in foreign fermented, and studyed of yeast dual impact of promotion and inhibition on the growth of lactic acid bacteria, yeast can increase the fermented milk amino acid, organic acid content and low lactose content, and improve the taste and smell of the milk.

关 键 词：发酵乳 酵母菌 乳酸菌 风味 营养成分 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]