动物双歧杆菌联合传统发酵剂对发酵牛乳、牦牛乳品质的影响  

Effects of Bifidobacterium animalis subsp.lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk

作　　者：潘坤 陈寒霜露 周海栋 廖彬旭 李巧艳 唐善虎[1] 李思宁[1] 刘亮[2] PAN Kun;CHEN Hanshuanglu;ZHOU Haidong;LIAO Binxu;LI Qiaoyan;TANG Shanhu;LI Sining;LIU Liang(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;North Sichuan Medical Collage,Nanchong 637100,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]川北医学院,四川南充637100

出　　处：《食品工业科技》2023年第18期181-192,共12页Science and Technology of Food Industry

基　　金：西南民族大学中央高校基本科研业务费专项资金项目(ZYN2022111);四川省科技成果转化项目(2022ZHCG0017)。

摘　　要：为探究不同发酵剂及不同发酵底物对发酵乳品质的影响,本文将动物双歧杆菌(Bifidobacterium animalis subsp.lactis,Ba)与传统酸奶发酵剂(SL)共培养,测定了发酵牛乳、牦牛乳及牛乳与牦牛乳混合乳(1:1)的酸化能力、活菌数、持水力、蛋白水解活力、流变特性、物理稳定性、微观结构、挥发性风味物质及感官特性。结果表明,对于相同的发酵底物,Ba联合SL发酵,可显著提高发酵乳的酸化能力和活菌数(P<0.05),并使第1 d的发酵牛乳、牦牛乳、混合乳的蛋白水解活力比单一SL发酵分别提升了0.026、0.025、0.016,使发酵乳的凝胶网络结构更加致密,改善发酵乳的挥发性风味物质和感官品质,但联合发酵剂对发酵乳的物理稳定性无显著影响(P>0.05);SL和Ba共发酵能显著增加发酵牛乳和发酵混合乳的持水力(P<0.05),使发酵混合乳在整个冷藏期间持水力高于其余各组,其中第7 d最高,为45.68%;此外,联合发酵提高了发酵牦牛乳的粘弹性,但降低了发酵牛乳和发酵混合乳的粘弹性。对于相同的发酵剂,发酵牛乳的酸化能力、活菌数、物理稳定性、感官评分显著高于其余两种发酵乳(P<0.05);发酵牦牛乳的粘弹性最强;发酵混合乳持水力在整个冷藏期间都显著高于其余两种发酵乳(P<0.05),凝胶网络结构最致密,关键风味物质种类较多,蛋白水解活力介于其余两种发酵乳之间。本研究表明,Ba联合SL共培养可以提高发酵乳的品质;相比于牦牛乳,牛乳和混合乳更适合作为发酵底物。To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk,the samples were prepared with Bifidobacterium animalis subsp.lactis(Ba)in co-cultures with traditional yogurt starter cultures(SL),and the acidification profile,viable bacteria count,water-holding capacity,proteolytic activity,rheological property,physical stability,microstructure,volatiles and sensory characteristic of fermented cow milk,fermented yak milk and fermented milk mixtures of cow to yak milk ratios of 1:1 were investigated.The results showed that for the same fermentation substrates,Ba-SL significantly improved the acidification property and viable bacteria count of fermented milk(P<0.05),and increased the proteolytic activity of fermented cow milk,yak milk and mixed milk at the first day by 0.026,0.025 and 0.016 compared with SL alone,respectively.Furthermore,Ba-SL improved the gel network structure,volatiles,and sensory quality of fermented milk.However,the co-cultures of Ba-SL had no significant effect on the physical stability of fermented milk(P>0.05).Ba-SL significantly enhanced the water-holding capacity of fermented cow milk and fermented mixed milk(P<0.05),and there was a higher water-holding capacity in fermented mixed milk in comparison to fermented cow milk and fermented yak milk during the whole refrigeration period,with the largest values of water-holding capacity being 45.68%on the 7 d.SL starter in conjunction with Ba increased the viscoelasticity of fermented yak milk,but decreased the viscoelasticity of fermented cow milk and fermented mixed milk compared to the single-culture of SL.For the same starter cultures,the acidification property,viable bacteria count,physical stability,and sensory score of fermented cow milk were significantly higher than those of the other groups(P<0.05),and the viscoelasticity of fermented yak milk was the highest among the fermented milk.The water-holding capacity of fermented mixed milk was significantly higher than those of the

关 键 词：发酵乳 动物双歧杆菌 共发酵 牦牛乳 品质特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]