四种乳酸杆菌在全谷物糙米乳中发酵特性的研究  

Study on the fermentating characteristics of four LAB in whole grain made from brown rice milk

作　　者：陈妍婕[1] 朱力杰[1] 何余堂[1] 刘贺[1] 王勃[1] 马涛[1] 

机构地区：[1]渤海大学粮油科学与技术研究所、辽宁省食品安全重点实验室、生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2016年第11期179-184,194,共7页Science and Technology of Food Industry

摘　　要：选用植物乳杆菌（Lactobacillus plantarum）、鼠李糖乳杆菌（L.rhamnosus）、嗜酸乳杆菌（L.acidophilus）、干酪乳杆菌（L.casei）4株乳酸菌（Lactic acid bacteria,LAB）分别发酵糙米乳,通过测定发酵乳的p H、滴定酸度、活菌数、脱水收缩敏感性（susceptibility to syneresis,STS）、蛋白分解力、黏弹性等指标进行综合评定。结果表明：4株乳酸杆菌均能耐受酸和胆盐环境。L.rhamnosus的p H在4.45-4.5之间,p H环境更稳定;L.rhamnosus后酸化程度较弱;4℃贮藏21 d活菌数均超过8 lg cfu/g其中L.rhamnosus在贮藏期内乳酸菌的减少量较均匀且脱水收缩敏感性较低,保水性较好;其蛋白分解力维持在0.74-0.76 mmol/L;四种乳酸杆菌发酵的糙米乳都具有良好的黏度和黏弹性,L.rhamnosus的滞后环面积是687.92 Pa/s,发酵乳凝胶结构破坏后较易恢复,具有类固体的性质。综上,各方面均表现较好的L.rhamnosus适合发酵糙米乳。Lactobacillus plantarum, L.rhamnosus, L.acidophilus and L.casei were used to ferment brown rice milk respectively.The pH, titratable acidity, the viable count of strains, STS, proteolytic activity and viscoelasticity of fermented brown rice milk were determined in the duration of storage at 4 ℃ for 21 d respectively.The results showed that every strain could tolerate the acid and bile of high concentration and the viable count of bacteria exceeded 8 Ig cfu/g during storage at 4 ℃ for 21 d,the viable count of L.rhamnosus declined steadily.The pH of Lrhamnosus was between 4.45-4.5 during whole storage periods and pH was more stable.The sample fermented by Lrhamnosus displayed weak post acidification.The product fermented by Lrhamnosus had low score of STS. The proteolytic activity of L.rhamnosus was between 0.74-0.76 mmol/L.The four strains were well in viscoelasticity. In addition,the area of hysteresis loop of Lrhamnosus was 687.92 Pa/s, and the fermented brown rice milk could recover more easily when it was broken. Besides, the specimen fermented by L.rhamnosus had the property of solid.From the above,Lrhamnosus could be suitable for the production of fermented brown rice milk.

关 键 词：乳酸杆菌 糙米乳 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]