益生菌Lactobacillus casei Zhang和Bifidobacterium lactis V9在活性乳酸菌饮料中的应用  

Application of Lactobacillus casei Zhang and Bifidobacterium lactis V9 in active lactobacillus drink

作　　者：陈世贤 高鹏飞[2] 王记成[2] 孙婷 张兴昌 司徒文佑 张和平[2] 

机构地区：[1]内蒙古伊利实业集团股份有限公司,伊利创新中心,内蒙古呼和浩特010110 [2]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2015年第11期101-105,共5页Food and Fermentation Industries

基　　金：国家“863”计划项目(2011AA100903)

摘　　要：以L.casei Zhang和B.lactis V9为发酵菌株制备活性乳酸菌饮料,评价2株益生菌对活性乳酸菌饮料感官品质的影响及在货架期内的存活稳定性,为L.casei Zhang和B.lactis V9在产品中的应用提供基础数据。研究结果显示,利用L.casei Zhang单独发酵制备活性乳酸菌饮料的最适添加量为1.0×107CFU/g,4℃28 d贮藏期内保持高于3.0×108CFU/g水平;最佳复配发酵组合为L.casei Zhang+B.animalis V9(1∶1,2.0×107CFU/g),4℃28 d贮藏期内样品中总的益生菌活菌数保持5.0×108CFU/g以上,且在口感和滋气味方面感官评价分值最高;B.animalis V9与L.casei Zhang共同发酵发生协同效应,B.animalis V9的添加可促进L.casei Zhang的增殖,且有利于改善L.casei Zhang单株发酵样品的感官品质。This study aimed to determine the effects of adding L. casei Zhang and B. lactis V9 to active lactoba- cillus beverage on sensory qualities and survival stability, and to provide fundamental data for product application pur- poses. Optimal addition amount of L. casei Zhang was 1.0 × 10^7 CFU/g, where the viable bacteria count was main- tained at above 3.0 × l0^8 CFU/g during 28 days storage at 4℃. The optimal combination was L. casei Zhang and B. animalis V9 （ 1 ： 1, 2.0 × 10^7 CFU/g） , where the total viable bacteria count was maintained at above 5.0 × l0^8 CFU/ g during 28 d storage at 4℃ , and resulting in the highest sensory evaluation scores in taste and flavor. A synergistic effect between L. casei Zhang and B. lactis V9 was observed, which resulted in the significantly promoted growth of L. casei Zhang, and the improved quality of active lactobacillus beverage.

关 键 词：益生菌 B.lactis V9 活性乳酸菌饮料 应用 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]