优良发酵性能唾液链球菌嗜热亚种的筛选及特性研究  

Screening and characterization of Streptococcus salivarius subsp.thermophilus with excellent fermentation performance

作　　者：刘绒梅 孙金威 吕雪鹏 付永猛 梁文星 刘雨萱 曹珺 高达 胡师齐 魏枫染 李启明 LIU Rongmei;SUN Jinwei;LYU Xuepeng;FU Yongmeng;LIANG Wenxing;LIU Yuxuan;CAO Jun;GAO Da;HU Shiqi;WEI Fengran;LI Qiming(Key Laboratory of Dairy Nutrition and Function of Sichuan Province,Engineering Laboratory of Quality Dairy Preparation and Quality Control Technology of Sichuan Province,New Hope Dairy Co.Ltd.,Chengdu 610063,China;Chengdu Molecular Power Biotechnology Co.Ltd.,Chengdu 610063,China;National Center of Technology Innovation for Dairy,Hohhot 010020,China)

机构地区：[1]乳品营养与功能四川省重点实验室四川省优质乳品制备与质量控制技术工程实验室新希望乳业股份有限公司,成都610063 [2]成都分子力量生物科技有限公司,成都610063 [3]国家乳业技术创新中心,呼和浩特010020

出　　处：《中国乳品工业》2025年第4期44-50,共7页China Dairy Industry

基　　金：中央在川高校院所重大科技成果转化(2022ZHCG0129);四川省自然科学基金重点项目(2023NSFSC0018);国家乳业技术创新(2022-科研攻关-9)。

摘　　要：为获得性能良好的酸奶发酵菌株,文章研究了云南地区不同传统发酵食品中10株唾液链球菌嗜热亚种的生长及产酸能力,检测了10种发酵乳样品的黏度、持水力、质构、风味物质及货架期酸度和活菌数变化。结果表明,菌株NFS-554、NFS-564和NFS-567生长及发酵速率快,制备的发酵乳样品在黏度和质构上具有优势,初始活菌数均大于109 CFU/g,15℃储存28 d后,活菌数仍维持在106 CFU/g以上,整体酸度上涨不超过7°T。表明以上3株菌株具备优良发酵潜力,可用于发酵乳产品开发。In order to obtain strains with good performance for yoghurt fermentation,the growth and acid production capacity of 10 Streptococcus thermophilus subsp.salivarius strains isolated from different traditional fermented foods in Yunnan Province were studied,the viscosity,water-holding capacity,texture,flavor substances and changes in acidity and viable cell counts during shelf life of 10 fermented milk samples were determined.The results showed that NFS-554,NFS-564 and NFS-567 grew and fermented rapidly,and the fermented milk samples had certain advantages in viscosity and texture.The initial viable cell counts were all greater than 109 CFU/g.After storage at 15℃for 28 days,the viable cell counts were still maintained at more than 106 CFU/g,and the overall acidity increase did not exceed 7°T.The above three strains have the potential to be excellent strains and can be used in the development of fermented milk products.

关 键 词：唾液链球菌嗜热亚种 活菌数 电子鼻 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]