副干酪乳杆菌N1115的弱化处理及其发酵乳后酸化控制研究  

Attenuation treatment of Lactobacillus casei N1115 and control of postacidification of the fermented milk

作　　者：马文慧[1] 曹永强[1] 康志远 王辑[1] 杨亚威[1] 王世杰 朱宏 杨贞耐[1] 

机构地区：[1]北京工商大学食品质量与安全北京实验室,北京100048 [2]石家庄君乐宝乳业有限公司,石家庄050221

出　　处：《食品科技》2016年第2期20-25,共6页Food Science and Technology

基　　金：益生菌N1115发酵乳后酸化控制横向项目;国家自然科学基金面上项目(31371804)

摘　　要：为控制副干酪乳杆菌N1115发酵乳在冷藏期间的后酸化,以发酵乳冷藏21 d时pH和活菌数为指标,采用正交试验方法研究了菌株N1115经冷冻干燥、水浴加热弱化处理对其发酵乳后酸化的影响,确定了最佳处理条件：菌株经50℃冷冻干燥处理后进行70℃、10 min的水浴加热。进一步研究了经最优弱化处理的副干酪乳杆菌N1115与商业发酵剂共同发酵在发酵乳中的应用。结果表明,添加弱化处理的菌株N1115发酵乳在冷藏期间的酸度得到有效控制（pH4.38-3.97）,菌株N1115保持了较好的存活率（≥10~8cfu/mL）,同时该发酵乳保持良好的黏度、风味和品质。因此,菌株的弱化处理技术可以有效地应用于发酵乳的后酸化控制。In order to control postacidification of Lactobaciiius casei N1115 fermented milk during cold storage,the attenuation treatment conditions for the strain with freeze drying and heating in water bath were optimized by orthogonal experiment with pH value and content of living Lactobacillus casei N1115 in the fermented milk during cold storage as assessment criteria.The results were as follows：the best attenuation treatment of the strain to control the postacidification was heating in water bath at 70 ℃ for 10 min after freeze-drying at-50 ℃.The fermented milk made with Lactobacillus casei N1115 after the attenuation treatment and commercial culture contained high level of living Lactobacillus casei N1115（≥10~8 cfu/mL） with postacidification being effectively controlled（pH4.38~3.97） during the cold storage.In addition,the fermented milk could keep good viscosity,flavour and quality.Therefore,the technology of the attenuation treatment of the strain can be applied to effectively to control postacidification of the fermented milk.

关 键 词：副干酪乳杆菌 弱化处理 发酵乳 后酸化控制 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]