嗜热链球菌与不同乳杆菌组合在脱脂乳中的发酵特性.pdf

13582013,W1.34,No.15
品字
※生物工程
嗜热链球菌与不同乳杆菌组合在脱脂乳中的
发酵特性
徐爱オ,马成杰,华宝珍,杜昭平',刘军
(1.光明乳业股份有限公司技术研究中心华中研究所,湖北武汉430040:
2.式汉工大学生物与制药工程学院,湖北武汉430023)
摘要:研究嗜熱链球菌分别与千酪乳杆菌、瑞士乳杯歯、徳氏乳杆保加利亚亚种、嗜酸乳杆菌、徳氏乳杆菌乳
酸亚种、植物乳杆薗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
及乳杆南活菌数变化。结果表明:在添加相可比例的嗜热链球菌时,喈酸乳组合在脱脂乳中发酵速廈度最侠,发
哮24h后pH值由645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,其中以瑞士乳杆蘭组合最为明显;除嗜酸乳杆菌组合外,其他组合中乳杆菌
活薗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。
关键词:益生菌;酸奶:后酸化;发酵曲线
Fermentation Characteristics of ococcus thermophilus oupled with Different Lactobacillus Strains in
Reconstituted Skim Milk
XU Ai-cai', MA Cheng-jie', HUA Bao-zhen, DU Zhao ping, LIU Jun?
(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)
Abstract: The fermentation characteristics of Streptococcus thermophila 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 C were analyzed. The results
showed that the combination of Streptococcus thermophilus and Lactobacillus acidophilus had the quickest fermentation
cd. The PH was lowered to 4. 19 from 6.45 after 24 h of fermentation. The combination of Streptococcus thermophile
with different Lactobacillus had unique fermentation characteristic. Within the shelf life, all si combinations exhibited
post-fermentation acidification, especially the combination with Lactobacillus helveticus. The viable cell number of
Lactobacillus was significantly increased except when combined with Lactobacilus acidophilus. The change in yoghurts
viscosity among different combinations also revealed a significant difference
Key words: probiotics; yoghurt; post-fermentation acidification; fermentation curve
中图分类号:TS252.1
文献标志码:A
文章编号:1002-6630(2013)15-0158-04
doi:10.7506spkx1002-6630-201315032
益生菌( probiotics)是指通过服用足够数量淅菌后能乳杆具有抑制引起高血胚的血管紧张素酶活性从而具
改善宿主肠道菌群生态平衡从而为宿主带来健康益处的有降血乐功效,十酪乳杆菌能显著地促进T!细胞的发
类微生物'?。酸奶作为益生菌有效的载体,由于其本育,诱导多种细胞因子的产生,预防介导的过敏反应等
身良好的风味和组织特性、营养价值及独特的保健功效从而增强细胞免疫功能、嗜酸乳杄菌具有整肠、降低血
逐渐受到消费者的青睐。传统酸乳发酵大都利用喈热链清胆固醇、增强机体免疫力、提高乳糖消化性以及抗肿
球鹵与保加利亚乳杆菌共同发酵,随着微牛物技术的发瘤活性等作用的;植物乳杆菌则具有降低血清中胆固醇
展,一些新型的謐生菌及益生功能逐渐被发现:如瑞士的含量及预防心血管疾病等功效
收稿凵期:2012-0
基金项目:国家“973”计划项目(2010CB735705)
作者简介:徐爱才(1985),男,工程师,硕士,研究方向为乳品微生物。E-mai: alcal851108@163.c0m
横舞刘军(96男,副数教投,博上,。研究方向为应用微生物与代物技术、E-mail:Junliu85@yahoo.com.cn