羊奶发酵中低膻味菌株的筛选  

Screening low-goaty flavor fermentation strains for goat's yogurt

作　　者：苏伟丽[1] 张富新[1] 艾对[1] 葛萍[1] 于玲玲[1] 云丹[1] 侯院林[1] 杜远华[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院

出　　处：《食品与发酵工业》2015年第2期35-40,共6页Food and Fermentation Industries

基　　金："十二五"农村领域国家科技计划项目(2013BAD18B00);农业部公益性行业(农业)科研专项(201103038);陕西省农业攻关项目(2014K01-17-05)

摘　　要：从商业发酵剂分离纯化出6株保加利亚乳杆菌和6株嗜热链球菌,研究其在羊奶酸奶发酵中脂肪酶活性、FFA以及膻味的变化。结果表明,用单一菌株发酵羊奶时,保加利亚乳杆菌L.b-883和L.b-211菌株、嗜热链球菌S.t-187和S.t-300菌株制作的羊奶酸奶中脂肪酶活性和FFA含量较低,羊奶酸奶膻味较轻;当杆菌和球菌配合应用时,L.b-211菌株与S.t-187菌株以2∶1比例配合,羊奶酸奶中脂肪酶活性和FFA含量最低,分别是11.62μmol/m L·min和3.28μequ/m L,感官评定几乎无膻味。The lipase activity, FFA content and goaty flavor of goat milks fermented with 6 Lactobacillus bulgari- cus strains and 6 Streptococcus thermophilus strains from the commercial starter cultures were evaluated. The results showed that when a single strain was used to ferment, Lactobacillus bulgaricus L. b-883 strain and L. b-211 strain, Streptococcus thermophilus S. t-187 strain and S. t-300 strain had lower lipase activity, FFA content and goaty flavor in fermentation goat milk compared to other strains. When Lactobacillus bulgaricus was used with Streptococcus thermophi- lus in fermentation, L. b-211 strain and S. t-187 strain with 1：2 ratio had lowest lipase activity （11.62 mol/mL · min） and FFA content （3.28 μequ/mL） , and goat yogurt almost had not goaty flavor.

关 键 词：低膻味 羊奶酸奶 乳酸菌 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]