乳酸乳球菌乳亚种BL19对动物双歧杆菌乳亚种发酵乳品质的改善  

Quality Improvement of Fermented Milk by Lactococcus lactis subsp.lactis BL19 on Bifidobacterium animalis subsp.lactis

作　　者：李培培 郭帅 张启航 徐维那 王记成[1] 张和平[1] LI Peipei;GUO Shuai;ZHANG Qihang;XU Weina;WANG Jicheng;ZHANG Heping(Inner Mongolia Agricultural University,Key Laboratory of Dairy Biotechnology and Engineering of Ministry of Education,Key Laboratory of Dairy Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia,Hohhot 010018)

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,农业农村部奶制品加工重点实验室,内蒙古乳品生物技术与工程重点实验室,呼和浩特010018

出　　处：《中国食品学报》2025年第2期201-212,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：内蒙古自治区自然科学基金项目(2022QN03021)。

摘　　要：双歧杆菌因自身生理特性,故在发酵乳应用时存在时效性差和风味不佳等缺陷。本试验中将乳酸乳球菌乳亚种BL19与4株动物双歧杆菌乳亚种分别复配制备发酵乳,并以单菌株发酵作为对照,测定发酵和贮藏期间各组发酵乳的pH值、滴定酸度、活菌数、黏度、持水力、质构。通过电子鼻、电子舌以及感官品鉴,综合评价BL19对动物双歧杆菌乳亚种发酵乳品质的改善作用。结果显示,相比于单菌株发酵,BL19可将动物双歧杆菌发酵乳的发酵时间缩短至8 h,并使动物双歧杆菌乳亚种的活菌数在短时间内快速增长4倍以上。贮藏期内,BL19可降低动物双歧杆菌乳亚种发酵乳的后酸程度,使pH值维持在4.33以上;提高持水力到60%以上;将黏度保持在2000 cP以下,同时改善发酵乳的质构。另外,加入BL19可丰富动物双歧杆菌乳亚种发酵乳中的挥发性风味物质,提升发酵乳在贮藏期间的口感和滋气味。结论:乳酸乳球菌乳亚种BL19对动物双歧杆菌乳亚种发酵乳品质具有良好的改善作用,本研究可为益生菌发酵乳在产业化过程的应用推广提供数据参考。Bifidobacterium suffers from poor timeliness and poor flavor in fermented milk applications due to its own physiological properties.Lactococcus lactis subsp.lactis BL19 was compounded with four strains of Bifidobacterium animalis subsp.lactis for the preparation of fermented milk,and single-strain fermentation was used as a control.The pH value,titratable acidity,viable count,viscosity,water holding capacity,texture,electronic nose,electronic tongue and sensory evaluation of fermented milk in each group during fermentation and storage were measured to comprehensively evaluate the improvement effect of BL19 on the quality of Bifidobacterium animalis subsp.lactis fermented milk.The results showed that BL19 could shorten the fermentation time of Bifidobacterium animalis subsp.lactis fermented milk to 8 h compared with single-strain fermentation and and enable the viable count of Bifidobacterium animalis subsp.lactis to increase rapidly by more than 4 times in a short period.During the storage period,BL19 could reduce the post-acidification degree of Bifidobacterium animalis subsp.lactis fermented milk,maintaining the pH value above 4.33,increase the water-holding capacity to over 60%,keep the viscosity below 2000 cP,and improve the texture of the fermented milk simultaneously.Moreover,the addition of BL19 enriched the volatile flavor substances in the fermented milk of Bifidobacterium animalis subsp.lactis,and improved the taste and odor of the fermented milk during the storage period.Conclusion:Lactococcus lactis subsp.lactis BL19 had a certain improvement effect on the quality of fermented milk of Bifidobacterium animalis subsp.lactis,which was intended to provide data reference for the application and promotion of probiotic fermented milk in the industrialization process.

关 键 词：乳酸乳球菌乳亚种 动物双歧杆菌乳亚种 益生菌 发酵乳品质 贮藏特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]