混和菌株发酵富含共轭亚油酸酸奶的特性  

Study on the characteristics of yogurt enriched with conjugated linoleic acid fermented by mixed probiotics

作　　者：柯颖笑 金磊[1] 李露[1] 付金衡[1] 李海星[1] 刘晓华[1] 

机构地区：[1]南昌大学中德联合研究院,食品科学与技术国家重点实验室,江西南昌330047

出　　处：《南昌大学学报（理科版）》2015年第5期468-473,共6页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(31260373);江西省自然科学基金资助项目(2013ZBAB205004)

摘　　要：功能性酸奶作为一种保健食品逐渐被人们熟知,其特别之处在于添加了具有独特功效的物质。本文利用植物乳杆菌R6、德氏乳杆菌保加利亚亚种、嗜热链球菌3株益生菌发酵添加了亚油酸的脱脂乳。其中植物乳杆菌R6能合成共轭亚油酸(CLA),从而制备出富含CLA的酸奶。进一步优化发酵条件,探寻最佳的发酵工艺。最后利用PCR-DGGE分析酸奶菌群变化与CLA合成关系,得出酸奶中混合菌株生长良好,相互之间没有抑制作用,因此,既能保证酸奶的品质,也保证了CLA的合成。Functional yoghurt has been gradually known as a kind of health food,due to the addition of some unique materials.Lactobacillus plantarum R6,Lactobacillus bulgaricus,Streptococcus thermophilus,three probiotic fermented were added into the skim milk with linoleic acid.Lactobacillus plantarum R6 could synthesize conjugated linoleic acid,thus the yogurt rich in conjugated linoleic acid wa prepared.This study further optimized the fermentation conditions of fermentation process and explored the best condition.Finally,PCR-DGGE was chosen to analyze the relationship between the change of flora and the synthesis of CLA,the results showed that the mixed strains grew well and had no inhibitory effects on each other.Therefore,both the quality of yogurt and the synthesis of CLA were ensured.

关 键 词：乳酸菌 酸奶 亚油酸 共轭亚油酸 PCR-DGGE 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]