发酵山药酸奶益生乳酸菌菌株的筛选  

Screening of Probiotic Lactic Acid Bacteria for Chinese Yam Milk Fermentation

作　　者：李丽微[1] 谷新晰[1] 卢海强[1] 李晨[1] 赵丽娜[1] 田洪涛[1] 罗云波[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]中国农业大学食品科技与营养工程学院,北京100083

出　　处：《中国食品学报》2015年第11期78-82,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省石家庄市科学技术研究与发展计划项目(11117272A);河北省科技计划项目(13222806)

摘　　要：以从天然发酵食品、微生态制剂及保健品中自行分离选育的11株益生乳酸菌为试验菌株,进行山药乳发酵。通过对发酵前、后p H值、活菌数、理化特性等指标的分析,综合感官品评结果,层层筛选,得到繁殖能力强,发酵活力高和口感风味佳,适宜发酵山药酸奶的2株益生乳酸菌。试验结果表明:干酪乳杆菌05-20和植物乳杆菌FS-4作为发酵山药酸奶的备选菌株,其达到发酵终点(p H=4.5)时活菌数分别为3.63×108cfu/m L和6.61×108cfu/m L,滴定酸度分别为60.85和64.59,脱水收缩敏感性分别为31.42和32.96,为进一步开发山药酸奶产品提供理论依据。The present study used 11 strains of probiotic lactic acid bacteria which were isolated from natural fermented food, probiotics and health products were studied as test strains to ferment Chinese yam milk. Through the analysis of p H value, viable count, physicochemical characteristics and sensory evaluation, we determined several strains of probiotic lactic acid bacteria with high reproductive capacity, high fermentation vigor as well as good flavor which were suitable to ferment Chinese yam yogurt. The result indicates that： Lactobacillus casei 05-20 and Lactobacillus plantarum FS-4 may be included as alternative fermentation strain of chinese yam yogurt, in the yam yoghurt products the viable cell count respectively reached 3.63×108cfu/m L and 6.61×108cfu/m L, p H values were 4.47 and 4.51, titratable acidity were 60.85 and 64.59. This study provides a theoretical basis and practical basis for further research and development of chinese yam yogurt commercial products.

关 键 词：益生乳酸菌 山药酸奶 菌株筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]