Nisin对酸奶品质的影响研究  

On the effect of Nisin on yogurt character

作　　者：潘利华[1] 夏云梯[2] 朱克美[2] 罗水忠[2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]南昌大学生命科学与食品工程学院,江西南昌330047

出　　处：《合肥工业大学学报（自然科学版）》2002年第4期619-623,共5页Journal of Hefei University of Technology：Natural Science

摘　　要：Nisin是乳酸链球菌产生的多肽物质 ,对引起食品腐败的大多数革兰氏阳性菌有很好的抑制作用 ,是一种高效、无毒副作用的天然生物防腐剂。试验对酸奶中的污染菌进行了初步检测 ,同时研究了 N isin添加量对酸奶中活菌的抑菌效果以及对成品酸奶感官和品质的影响。结果显示 ,酸奶中主要污染菌为霉菌、酵母菌和细菌 ;采用 5 0 0 IU N isin/m L和耐酸 CMC、复合稳定剂 A或 B,可延长酸奶的保质期 4～ 8d。Nisin, an effective,harmless and natural bio-preservative, is a kind of polypeptide produced by Streptococcus lactics and can protect the food from being spoiled by G + bacteria. Contaminating microorganisms in yogurt and bacteriostasis of Nisin were examined preliminarily. The results showed that contaminating microorganisms in yogurt were yeast,mold and bacteria. It is also demonstrated that 500 IU Nisin/mL and stabilizer (Sodium Carboxymethylcellulose complex A or B) can prolong the shelf-life of yogurt by 4～8 days but not impair the sense and character of yogurt.

关 键 词：品质 NISIN 保质期 天然生物防腐剂 发酵乳制品 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]