乳酸乳球菌生物凝固剂对豆腐贮藏性的影响  

Effects of Biological Coagulant Fermented by Lactococcus on Storability of Tofu

作　　者：赵贵丽 罗爱平[2] 黄名正 谢小林[1] 龚勋[1] 

机构地区：[1]贵州理工学院,贵阳550003 [2]贵州大学,贵阳550025

出　　处：《食品工业》2018年第1期141-144,共4页The Food Industry

基　　金：豆制品副产物豆渣;黄浆水高值化利用关键技术研究与应用筑科合同[2012102]3-26号;贵阳市豆制品清洁生产技术与安全保障体系的研究与产业化"[2010]筑科农合同字第3-08号

摘　　要：豆腐货的架期较短,一直是工业化发展的瓶颈,试验选用既能发酵产生乳酸作为生物凝固剂又能代谢产生乳酸链球菌素(Nisin)作为生物防腐剂的乳酸乳球菌乳亚种为发酵菌株制作生物凝固剂;在25℃,10℃和4℃三种不同的贮藏温度下,以判定豆腐腐败变质程度的菌落总数,导致豆腐腐败变质的主要微生物乳酸菌、芽孢菌为考察指标,对生物凝固剂豆腐、酸浆豆腐、添加市售Nisin作为防腐剂所制作豆腐的贮藏性进行研究,探讨乳酸菌发酵技术在豆腐保鲜中的应用效果。结果表明,乳酸乳球菌乳亚种生物凝固剂在豆腐保鲜中应用效果较好,明显延长了豆腐的贮藏期。The short shelf-life of tofu has always been the bottleneck of industrial development. The Lactococcus lactis subsp. Lactis which could not only produce lactic acid but also metabolize Nisin was chosen as fermentation strains to make biological coagulant. At three different storage temperatures of 25 ℃, 10 ℃ and 4℃ to determine the total colony tofu spoilage degree, resulting in tofu spoilage microbial lactic acid bacteria, bacillus as investigation index, confimaatory test of biological coagulant of tofu, yellow serofluid biological coagulant of tofu and Nisin control group was studied. Discuss the application of Lactococcus ermentation technology in tofu preservation. The results showed that the application effect of biological coagulant was good in tofu preservation. Biological coagulant fermented by Lactococcus lactis subsp. Lactis can significantly prolong the storage period of bean curd.

关 键 词：乳酸乳球菌乳亚种 生物凝固剂 豆腐 贮藏性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]