双菌种混合发酵制备富含γ-氨基丁酸酸奶工艺优化  

Process Optimization ofγ-Aminobutyric Acid-rich Yoghurt by Mixing Fermentation with Double Strains

作　　者：孙世鑫 李科 骆鹏飞 俞兰秀 莫小叶 孙海燕[1] 刘冬[1] SUN Shixin;LI Ke;LUO Pengfei;YU Lanxiu;MO Xiaoye;SUN Haiyan;LIU Dong(Shenzhen Key Laboratory of Fermentation,Purification and Analysis,Shenzhen Polytechnic,Shenzhen 518055,China;Green’s Bioengineering(Shenzhen)Co.,Ltd.,Shenzhen 518055,China)

机构地区：[1]深圳职业技术学院深圳市发酵精制检测系统重点实验室,广东深圳518055 [2]绿雪生物工程(深圳)有限公司,广东深圳518055

出　　处：《食品工业科技》2021年第16期129-137,共9页Science and Technology of Food Industry

基　　金：深圳市科技计划基础研究项目(JCYJ20170818115059178)。

摘　　要：为提升富含γ-氨基丁酸(gamma-aminobutyric acid,GABA)酸奶中GABA的含量与品质,以脱脂复原乳液为主要原料,以课题组前期筛选的在乳基底物中具备高产GABA潜力的乳酸乳球菌乳酸亚种为发酵剂,以活菌数、GABA产量、L-谷氨酸钠(L-Glu-Na)残留和感官评定等为评价指标,对富含GABA酸奶的发酵工艺进行优化。经单因素实验和均匀试验,推导出双菌种混合发酵脱脂复原乳的模型方程,并确定发酵工艺最优条件。结果表明,复配菌种为干酪乳杆菌;乳酸乳球菌乳酸亚种和干酪乳杆菌复配比例为1:3,发酵时间为48 h,发酵温度为32℃,L-Glu-Na添加量为8 g/L;在此最优发酵工艺最优条件下,GABA产量为4.10±0.10 g/L,是优化前的3.78倍。此外酸奶中活菌数为3.03×10^(10)±1.75×10^(10) CFU/g,酸度值为129.67±2.08°T,L-Glu-Na残留为0.11±0.01 g/L,各项指标满足GB 19302-2010《食品安全国家标准发酵乳》中要求,综合感官评分78.42±4.63分。该工艺有望为更多富含GABA发酵乳制品的开发奠定基础。In order to promote the content and quality ofγ-aminobutyric acid(GABA)inγ-aminobutyric acid-rich yogurt,defatted reconstituted dairy was taken as the main raw material,Lactococcus lactis subsp.lactis with high-yielding potential of GABA in dairy-based medium selected previously by research group was used as start culture,viable count,yield of GABA,residue of L-Glu-Na and sensory evaluation were taken as evaluation indexes,to carry out research on optimizing the fermentation process of yogurt rich in GABA.Through single factor experiment and uniform experiment,model equation of double-strain mixed fermentation in defatted reconstituted milk was derived,and the optimal fermentation conditions were determined.Results showed that:Compound strain was Lactobacillus casei,proportion of Lactococcus lactis subsp.lactis and Lactobacillus casei 1:3,fermentation time 48 h,fermentation temperature 32℃,addition of L-Glu-Na 8 g/L.Finally,the yield of GABA was 4.10±0.10 g/L,which was 3.78 times of that before optimization.In addition,viable count was 3.03×10^(10)±1.75×10^(10) CFU/g,acidity of yogurt was 129.67±2.08°T,residue of L-Glu-Na was 0.11±0.01 g/L,all indexes met the requirements of GB19302-2010 National Food Safety Standard Fermented Milk,and the sensory evaluation score was 78.42±4.63.This process would be hopeful to provide a basis for development of more fermented dairy products rich in GABA.

关 键 词：γ-氨基丁酸(GABA) 酸奶 乳酸菌 双菌种 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]