乳酸菌与酵母菌对牦牛酸乳品质形成的影响  

Effects of lactic acid bacteria and yeast on fermented yak milk quality

作　　者：喻铭佳 索化夷[1,2] 李键[4] 谢婕[1,2] 赵欣[3] 骞宇[3] 丁阳平[1] 张玉[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715 [3]重庆第二师范学院功能性食品协同创新中心,重庆400067 [4]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品与机械》2017年第11期7-12,17,共7页Food and Machinery

基　　金：国家公益性行业(农业)科研专项(编号:201303085);重庆市社会民生科技创新专项(编号:cstc2015shmszx80021);重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014ptgc8001);重庆市功能性食品协同创新中心建设项目(编号:167001);中央高校基本科研业务费专项资金(编号:XDJK2017D133)

摘　　要：为明确乳酸菌和酵母菌在牦牛酸乳品质形成中发挥的作用,以牦牛乳粉为原料、牦牛酸乳为发酵剂发酵酸乳,在发酵过程中分别抑制乳酸菌和酵母菌的活性,测定并比较正常发酵、抑制乳酸菌发酵、抑制酵母菌发酵酸乳的风味、口感、质构等相关指标。结果表明,乳酸菌和酵母菌对牦牛酸乳品质形成均起到关键作用,乳酸菌对酸乳酸度、质构、氨基酸态氮、有机酸、V_(B1)及酮类和酸类风味物质的贡献较大,酵母菌对乙醇、V_(B2)及醇类和酯类风味物质的贡献较大。In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and in- hibiting the yeast and lactic acid bacteria in fermention, respeetivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacte- ria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution to a- cidity, texture, amino acid nitrogen, organic acid, Val, ketones and acid flavor compounds, and yeast has a greater contribution to etha nol, Va~, alcohol and ester flavor compounds. Through exploiting the fermentation agents, mixed the lactic acid bacteria and yeast strains, it will help produce high quality yak yogurt.

关 键 词：发酵牦牛酸乳 乳酸菌 酵母菌 理化性质 挥发性风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]