冻干嗜酸乳杆菌NCFM在发酵乳中的应用研究  

Research on Application of Lactobacillus acidophilus NCFM Freeze Dried Culture in Fermented Milk

作　　者：应杰[1] 徐致远[1] 刘振民[1] 

机构地区：[1]乳业生物技术国家重点实验室/光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品工业》2016年第10期151-154,共4页The Food Industry

基　　金：国家"十二五"科技支撑计划(项目编号:2013BAD18B01;2012BAD28B07)

摘　　要：试验利用嗜酸乳杆菌选择性培养计数方法,研究了冻干嗜酸乳杆菌NCFM在发酵乳中的添加应用。结果发现,在6℃条件下21 d保质期内,嗜酸乳杆菌NCFM菌数的下降规律约为50%~60%。因此,冻干嗜酸乳杆菌NCFM可按活菌含量≥1.0×10~7 CFU/mL（100 DCU/1 000 L）后添加到发酵乳中,由此制得的益生菌发酵乳在整个保质期内的后酸变化缓慢温和,风味良好。The application of Lactobacillus acidophilus NCFM freeze dried culture in fermented milk was studied by the selective counting method of Lactobacillus acidophilus NCFM. It was found that the count of Lactobacillus acidophilusNCFM decreased about 50%~60% under the condition of 6 ℃ for 21 d. So Lactobacillus acidophilus NCFM freeze dried culture by live bacteria content≥1.0×10~7 CFU/mL（100 DCU/1 000 L） could be added to fermented milk. The probiotic fermented milk had good post-acidification and flavor during the full shelf life.

关 键 词：嗜酸乳杆菌NCFM 益生菌 发酵乳 

分 类 号：TS201.3[轻工技术与工程—食品科学]