乳杆菌在发酵乳饮料中的应用  

Application of Lactobacillus in fermented milk beverage

作　　者：唐立伟[1] 李想 左晨旭 陆文蔚[1] 韩梅 TANG Liwei;LI Xiang;ZUO Chenxu;LU Wenwei;HAN Mei(Shanghai Business School, Shanghai 200235)

机构地区：[1]上海商学院

出　　处：《工业微生物》2020年第1期44-48,共5页Industrial Microbiology

基　　金：“益生菌发酵、冻干关键技术的研究”,上海商学院18KY-PQMX-02;上海市属高校应用型本科试点专业建设项目(第六批)

摘　　要：为了制备更优质的乳酸菌饮料,本论文主要以鼠李糖乳杆菌、瑞士乳杆菌、副干酪乳杆菌、嗜酸乳杆菌四种典型的乳酸杆菌为研究菌种,详细分析它们在乳品发酵过程中pH、酸度变化,货架期内的活菌数变化以及代谢产生的有机酸种类和耐胃酸的能力,以确定乳杆菌在乳饮料中应用的最优条件,分析其应用于乳饮料中的可行性。本文为乳杆菌在乳饮料中的应用提供了参考依据。In order to prepare better Lactobacillus beverage,four typical Lactobacillus strains Lactobacillus rhamnosus,Lactobacillus helveticus,Lactobacillus paracasei and Lactobacillus acidophilus used in dairy fermentation process were investigated.The changes of pH,titration acidity and the number of living bacterium during shelf period,the production of organic acids and the tolerance to gastric acid were determined,and the fermentation conditions of Lactobacillus were optimized.Then the feasibility of its application in milk beverage was analyzed.These results would provide a reference for developing Lactobacillus milk beverage.

关 键 词：乳杆菌 发酵乳饮料 发酵 

分 类 号：TS2[轻工技术与工程—食品科学与工程]