植物乳杆菌P9 接种量对凝固型发酵乳贮藏特性的影响  

Effect of Lactobacillus plantarum P9 Inoculation Amount on the Storage Characteristics of Coagulated Fermented Milk

作　　者：张媛 潘潇 刘文君 白梅[1] 陈永福[1] ZHANG Yuan;PAN Xiao;LIU Wenjun;BAI Mei;CHEN Yongfu(Inner Mongolia Agricultural University,Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education,Hohhot 010018;Jiangzhong Pharmaceutical Co.Ltd.,Nanchang 330096,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018 [2]江中药业股份有限公司,南昌330096

出　　处：《中国乳品工业》2022年第2期21-24,共4页China Dairy Industry

基　　金：国家自然科学基金(31972053);现代奶牛产业技术体系建设专项资金资助(CARS-36)。

摘　　要：探究了添加不同接种量植物乳杆菌P9对凝固型发酵乳贮藏特性的影响。以商业基础发酵剂为对照组,分别添加1×105,1×106,1×107 mL-1植物乳杆菌P9与基础发酵剂复配为实验组。结果表明,添加不同接种量的植物乳杆菌P9均可增加发酵乳硬度、稠度和内聚性,改善发酵乳质构,且贮藏期间pH值和滴定酸度无显著变化。当植物乳杆菌P9接种量为1×106 mL-1时,发酵乳的黏度和持水力显著高于其他3组,且植物乳杆菌P9的添加能赋予发酵乳良好的感官特性。综上,益生菌植物乳杆菌P9在发酵乳中具有良好的应用潜力。The purpose of this study is to explore the effects of adding different inoculation amounts of Lactobacillus plantarum P9 on the storage characteristics of coagulated fermented milk.With the commercial basic starter as the control group,1×105,1×106,1×107 mL-1 Lactobacillus plantarum P9 and the basic starter were added as the experimental group.The results showed that adding different inoculum amounts of Lactobacillus plantarum P9 can increase the hardness,consistency and cohesion of fermented milk,improve the texture of fermented milk,and there was no significant change in pH value and titer acidity during storage.When the inoculation amount of Lactobacillus plantarum P9 was 1×106 mL-1,the viscosity and water holding capacity of fermented milk were significantly higher than those of the other three groups,and the addition of Lactobacillus plantarum P9 gave fermented milk good sensory properties.In summary,this study shows that the probiotic Lactobacillus plantarum P9 has a good application potential in fermented milk.

关 键 词：益生菌 植物乳杆菌P9 发酵乳 质构特性 感官评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]