用于搅拌型牦牛发酵乳发酵菌种的筛选  被引量:1

Screening of fermented strains for stirring yak fermented milk

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作  者:吴越 柳琳 杨婧娟 黎秋杞 马雅鸽 冯凤琴[3] 张希 WU Yue;LIU Lin;YANG Jingjuan;LI Qiuqi;MA Yage;FENG Fengqin;ZHANG Xi(Yunnan University of Traditional Chinese Medicine,Kunming 650500,China;Key Laboratory of Topical Drug Delivery System and Preparation Technology Research in Yunnan University,Kunming 650500,China;Zhejiang University,School of Biosystems Engineering and Food Science,Hangzhou 310058,China)

机构地区:[1]云南中医药大学中药学院,昆明650500 [2]云南省高校外用给药系统与制剂技术研究重点实验室,昆明650500 [3]浙江大学生物系统工程与食品科学学院,杭州310058

出  处:《中国乳品工业》2023年第3期27-34,共8页China Dairy Industry

基  金:云南特膳食品加工关键技术研发及产业化示范-云南省重大科技专项(202002AA1000055)。

摘  要:从云南迪庆藏区高原牧区牦牛曲拉中分离出4株乳酸菌,经鉴定分别为植物乳杆菌LL1、植物乳杆菌LL2、鼠李糖乳杆菌LL3和嗜酸乳杆菌LL4,并测定它们在牦牛乳发酵体系中生长速率、凝乳时间、产酸能力、耐酸能力、后酸化能力和质构等指标,优选得出LL3菌株发酵性能良好。将其应用于搅拌型发酵乳的工艺中,并通过正交分析方法优化得到最优工艺条件为发酵时间12 h、加糖量8%、接种量3.0%,其终产品口感纯正,经测定均符合GB 19302-2010国家发酵乳最新标准,可作为牦牛发酵乳发酵的备选菌种。Four strains of lactic acid bacteria were isolated from the yak Tula in the plateau pastoral area of Diqing Tibetan Area,Yunnan.They were identified as Lactobacillus plantarum LL1,Lactobacillus plantarum LL2,Lactobacillus rhamnose LL3 and Lactobacillus acidophilus LL4,and they were determined to be in the yak.In the milk fermentation system,the growth rate,the coagulation time,acid production capacity,acid resistance capacity,post-acidification capacity,texture and other indicators,preferably the LL3 strain has good fermentation performance.It is applied to the process of stirred yoghurt,and the optimal process conditions are optimized by orthogonal analysis method.The fermentation time is 12h,the amount of sugar added is 8%,and the amount of inoculation is 3.0%.The final product has a pure taste and is determined to meet the national fermented milk standard.Above all,it can be used as an alternative strain for yak yogurt fermentation.

关 键 词:乳酸菌 鼠李糖乳杆菌 发酵性能 发酵工艺 搅拌型牦牛发酵乳 

分 类 号:Q93-331[生物学—微生物学]

 

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