复合乳酸菌发酵酸乳贮藏期稳定性及其风味物质的研究  

Stability and flavor compounds of yoghurt fermented by composite lactic acid bacteria during storage

作　　者：王磊 宗丽娜 高宗露 鲁茂林 王文琼 陈大卫 徐粉林 顾瑞霞 WANG Lei;ZONG Lina;GAO Zonglu;LU Maolin;WANG Wenqiong;CHEN Dawei;XU Fenlin;GU Ruixia(Jiangsu Key Lab of Dairy Biological Technology and Safety Control,Yangzhou University,Yangzhou 225127,China;Weiwei Food and Beverage Co.Ltd.,Xuzhou 221000,China)

机构地区：[1]江苏省乳品生物技术与安全控制重点实验室(扬州大学),江苏扬州225127 [2]维维食品饮料股份有限公司,江苏徐州221000

出　　处：《食品与发酵工业》2021年第12期55-62,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(31972094,31701627);国家重点研发计划课题(2019YFF0217602);江苏省高等学校自然科学研究重大项目(19KJA140004);成都市重大科技应用示范项目(2019-YF09-00055-SN);江苏省科技计划项目-苏北科技专项项目(XZ-SZ201850)。

摘　　要：通过测定不同发酵特性嗜热链球菌与德氏乳杆菌保加利亚亚种单菌株及复合菌株发酵酸乳的发酵性能、贮藏期间酸度、黏度、持水力及其风味物质变化,探究复合菌株发酵酸乳贮藏期稳定性。结果显示,嗜热链球菌HST-6、HST-9和德氏乳杆菌保加利亚亚种KDB-1复合发酵酸乳时产酸速率快,贮藏期14 d内,酸度、黏度和持水力分别为98.10°T、9498.33 MPa·s和98.51%,稳定性显著高于其他菌株(P<0.05),同时产品感官评分最佳;通过固相微萃取-气相色谱-质谱分析发现,3菌株复合发酵酸乳在贮藏期间主要挥发性风味化合物与单菌株发酵酸乳种类和数量存在一定差异。酸乳中共检测出108种挥发性化合物,主要包括醛类、酮类、酸类、酯类、醇类、芳香族、烷烃类等化合物,其中2-壬酮、2-庚酮、辛酸、乙偶姻、叔十六硫醇等风味物质在酸乳中最为丰富。3菌株复合发酵剂作为酸乳发酵剂具有潜在的工业应用前景。Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus with different fermentation characteristics were individually or composite cultured to investigate their storage stability,including the acidity,viscosity,water-holding capacity and flavor compounds of fermented yoghurt.The results showed that the acid production rate of yoghurt fermented by S.thermophilus HST-6,HST-9 and L.delbrueckii subsp.bulgaricus KDB-1 was fast.Within 14 days of storage,acidity,viscosity and water-holding capacity were 98.10°T,9498.33 MPa·s and 98.51%,respectively,and the stability was significantly higher than that of other strains(P<0.05).At the same time,the sensory score of the product was the highest.The results of SPME-GC-MS analysis showed that the main volatile flavor compounds of yoghurt fermented by three strains were different from those fermented by single strain during storage.A total of 108 volatile compounds were detected in yoghurt,including aldehydes,ketones,acids,esters,alcohols,aromatics and alkanes.The 2-nonone,2-heptanone,1-octanol,acetoin,tert-hexadecanethiol were the main flavor compounds in yoghurt.The composite fermentation of three strains has potential industrial application prospects as yoghurt starter.

关 键 词：酸乳 发酵特性 复合 贮藏期 风味化合物 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]