鼠李糖乳杆菌与嗜热链球菌复配发酵乳的工艺优化
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摘要
通过研究分离自新疆传统酸骆驼奶中的鼠李糖乳杆菌grx10的发酵特性,将鼠李糖乳杆菌grx10与不同发酵特性的嗜热链球菌复配制作发酵乳,优化了鼠李糖乳杆菌grx10的最适接种量和最适发酵温度,评价了复配发酵乳的发酵特性、质构特性和感官品质,并测定了其乳酸菌活菌数。结果表明,优化后的发酵工艺参数为:鼠李糖乳杆菌grx10与嗜热链球菌st447复配,鼠李糖乳杆菌grx10的最适接种量为4%,最适发酵温度为42℃,发酵时间为5 h,按照此工艺制得的发酵乳的总活菌数为1.32×10~9m L~(-1),鼠李糖乳杆菌grx10的活菌数为8.40×10~8m L~(-1),且口感、风味和整体品质俱佳,能同时满足生产工艺及消费者对产品的需求。
The aim of this experiment is to evaluate the mixed fermented milk which is fermented by Streptococcus thermophilus with different fermentation characteristics and Lactobacillus rhamnosus named grx10 which was isolated from camel yogurt in Xinjiang. By optimizing inoculation and fermentation temperature, we measured fermentation characteristics, texture properties, sensory quality, and its viable count of Lacticacid bacteria. The results showed that the optimal inoculation of Lactobacillus rhamnosus were 4% when it was fermented with Streptococcus thermophilus, the fermentation temperature was 42℃and fermentation time was 5 h, the number of viable Lactobacillus rhamnosus was 8.40×10~8/m L~(-1). Moreover, sensory evaluation results showed that, the taste and flavor of grx10 yogurt was well, which can satisfy both production and consumer's demand.
The aim of this experiment is to evaluate the mixed fermented milk which is fermented by Streptococcus thermophilus with different fermentation characteristics and Lactobacillus rhamnosus named grx10 which was isolated from camel yogurt in Xinjiang. By optimizing inoculation and fermentation temperature, we measured fermentation characteristics, texture properties, sensory quality, and its viable count of Lacticacid bacteria. The results showed that the optimal inoculation of Lactobacillus rhamnosus were 4% when it was fermented with Streptococcus thermophilus, the fermentation temperature was 42℃and fermentation time was 5 h, the number of viable Lactobacillus rhamnosus was 8.40×10~8/m L~(-1). Moreover, sensory evaluation results showed that, the taste and flavor of grx10 yogurt was well, which can satisfy both production and consumer's demand.
引文
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[14]郭本恒.益生菌[M].北京:化学工业出版社,2004:17-25.
[2]ZOCCO M A,VERME L Z D,CREMONINI F,et al.Efficacy of Lactobacillus,GG in maintaining remission of ulcerative colitis[J].Alimentary Pharmacology&Therapeutics,2006,23(11):1567-1574.
[3]MISRA S,SABUI T K,PAL N K.A randomized controlled trial to evaluate the efficacy of lactobacillus GG in infantile diarrhea[J].Journal of Pediatrics,2009,155(1):129-32.
[4]HOJSAK I,SNOVAK N,ABDOVIC S,et al.Lactobacillus,GG in the prevention of gastrointestinal and respiratory tract infections in children who attend day care centers:A randomized,double-blind,placebo-controlled trial[J].Clinical Nutrition,2010,29(3):312-316.
[5]张明,代青梅,任发政,等.鼠李糖乳杆菌乳饮料发酵工艺[J].食品与发酵工业,2015,41(7):104-108.
[6]马强,吕嘉枥,赵维俊.影响益生菌奶片压制中活菌数因素的研究[J].中国乳品工业,2011,39(11):13-15.
[7]LOURENS-HATTINGH A,VILJOEN B C.Growth and survival of a probiotic yeast in dairy products[J].Food Research International,2001,34(9):791-796.
[8]刘玉庆,胡明,刘焕奇,等.表征抗菌药物抑菌动力学的等效线药敏试验方法[J].中国科学生命科学,2015(6):614-622.
[9]胡豆,林凤英,梁钻好,等.不同菌种组合对酸奶品质的影响研究[J].饮料工业,2015(2):13-16.
[10]TRANCOSO-REYES N,GUTIERREZ-MENDEZ N,SEPULVEDA D R,et al.Assessing the yield,microstructure,and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A 1,and exopolysaccharide-producing bacteria[J].Journal of Dairy Science,2014,97(2):598-608.
[11]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.
[12]张悦,葛武鹏,袁亚娟,等.牛、羊乳酸乳发酵过程中质构学特性的变化规律[J].食品科学,2013,34(17):82-86.
[13]李俊芳,康灵芝.酸奶的感官与理化特性和乳酸菌活菌数的相关性[J].食品研究与开发,2015(2):17-20.
[14]郭本恒.益生菌[M].北京:化学工业出版社,2004:17-25.