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当前位置: 首页 > 文章 > 嗜热链球菌与不同乳杆菌组合在脱脂乳中的发酵特性 食品科学 2013,34 (15) 158-161
Position: Home > Articles > Fermentation Characteristics of Streptococcus thermophilus Coupled with Different Lactobacillus Strains in Reconstituted Skim Milk FOOD SCIENCE 2013,34 (15) 158-161

嗜热链球菌与不同乳杆菌组合在脱脂乳中的发酵特性

作  者：
徐爱才;马成杰;华宝珍;杜昭平;刘军
单  位：
光明乳业股份有限公司技术研究中心华中研究所;武汉轻工大学生物与制药工程学院
关键词：
益生菌;酸奶;后酸化;发酵曲线
摘  要：
研究嗜热链球菌分别与干酪乳杆菌、瑞士乳杆菌、徳氏乳杆菌保加利亚亚种、嗜酸乳杆菌、徳氏乳杆菌乳酸亚种、植物乳杆菌组合在复原脱脂乳中发酵24h的pH值变化,4℃贮藏保质期内发酵乳的黏度变化,后酸化速度及乳杆菌活菌数变化。结果表明:在添加相同比例的嗜热链球菌时,嗜酸乳杆菌组合在脱脂乳中发酵速度最快,发酵24h后pH值由6.45下降至4.19,嗜热链球菌与不同的乳杆菌组合具有各自独特的发酵特性;在4℃贮藏保质期内,6种菌株组合都有一定程度的后酸化,其中以瑞士乳杆菌组合最为明显;除嗜酸乳杆菌组合外,其他组合中乳杆菌活菌数量都呈明显的先上升后下降趋势;不同组合的发酵乳黏度的变化亦有明显差异。
译  名：
Fermentation Characteristics of Streptococcus thermophilus Coupled with Different Lactobacillus Strains in Reconstituted Skim Milk
作  者：
XU Ai-cai1,MA Cheng-jie1,HUA Bao-zhen1,DU Zhao-ping1,LIU Jun2,*(1.Huazhong Institute of Technical Center,Bright Dairy & Food Co.Ltd.,Wuhan 430040,China;2.School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
关键词：
probiotics;yoghurt;post-fermentation acidification;fermentation curve
摘  要：
The fermentation characteristics of Streptococcus thermophilus coupled with Lactobacillus casei,Lactobacillus helveticus,Lactobacillus delbrueckii subsp.bulgaricus,Lactobacillus acidophilus,Lactobacillus lactis or Lactobacillus plantarum in reconstituted skim milk(RSM) were studied.Changes in pH during 24 h of fermentation,and viscosity,acidification speed and viable cell number of Lactobacillus in fermented milk stored at 4 ℃ were analyzed.The results showed that the combination of Streptococcusthermophilus and Lactobacillusacidophilus had the quickest fermentation speed.The pH was lowered to 4.19 from 6.45 after 24 h of fermentation.The combination of Streptococcusthermophilus with different Lactobacillus had unique fermentation characteristics.Within the shelf life,all six combinations exhibited post-fermentation acidification,especially the combination with Lactobacillushelveticus.The viable cell number of Lactobacillus was significantly increased except when combined with Lactobacillus acidophilus.The change in yoghurts viscosity among different combinations also revealed a significant difference.

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