DVS乳酸菌发酵剂研究进展

近年来，随着人民生活水平提高和健康意识增强，我国的酸奶、发酵乳产量以每年25％的速度增加。在酸奶和发酵乳制作过程中所必需的微生物制剂即发酵剂直接影响到生产工艺过程及产品质量。目前用于工业生产发酵乳制品的主要发酵剂有两大类，一类为传统的继代式发酵剂，一类为DVS发酵剂。DVS发酵剂又称直投式发酵剂，是指一系列高度浓缩和标准化的冷冻或冷冻干燥发酵剂菌种，可直接加入到热处理的原料乳中进行发酵，因此省略了传统继代式发酵剂使用过程中的菌种活化、母发酵剂、中间发酵剂、生产发酵剂的扩大繁殖过程，减少了菌种车间的投资和空间，防止了菌种的退化和污染。     

肉类发酵菌种真空冷冻干燥保护剂研究进展

直投式肉用发酵剂因其具有使用方便、发酵性能优良等优势而倍受关注,但是菌粉冻干存活率低的问题一度成为阻碍肉类发酵行业发展的壁垒。真空冷冻干燥过程中加入冻干保护剂能有效避免冷冻干燥对菌种的损伤,提高存活率。从肉类发酵剂、直投式肉用发酵剂、真空冷冻干燥技术对细胞损伤机理、冷冻干燥保护剂4个方面综述了冻干保护剂在提高肉类发酵菌种冻干存活率方面的应用,以期为后续冻干保护剂的筛选提供参考。     

直投式酸豆乳液态发酵剂的研究

以保加利亚乳杆菌和嗜热链球菌作为酸豆乳的发酵菌种,对发酵型酸豆乳菌种的驯化、增殖条件,以及对酸豆乳直投式液态发酵剂的浓缩条件进行了研究,制得了发酵性能良好的直投式液态发酵剂。     

5L立瓶发酵制备益生菌直投式发酵剂及应用试验

对长双歧杆菌、保加利亚乳杆菌、嗜热乳酸链球菌在5 L立瓶中分别进行培养,确定了各自的发酵最适收获期,菌体收集后经制备所获得冷冻浓缩直投式发酵剂活菌数大于1010mL-1,冷冻干燥直投式发酵剂活菌数大于1011g-1。以制备的冷冻浓缩、冷冻干燥直投式发酵剂,进行牛乳发酵应用试验,生产的益生菌酸奶风味纯正、品质良好。     

超浓缩乳酸菌发酵剂研究进展

超浓缩乳酸菌发酵剂研究进展□周晓宏廖永红０前言发酵剂制备对于乳酸菌发酵制品是非常重要的。传统的乳酸菌发酵剂生产利用原始菌种进行活化复壮，再进行扩大培养而成，制备过程比较复杂，且容易造成污染，菌种质量不易控制，特别是中小型发酵乳制品厂，因生产条件简陋...     

酸奶菌种

本菌种由保加利亚乳杆菌德氏亚种和嗜热链球菌组成的浓缩发酵剂 ,经冷冻干燥制成。　　 特　点　　 1 .黏度高 ,风味好。 2 .可适用于搅拌型、凝固型、饮料型酸奶的发酵。 3 .价格低廉。 4 .不需激活、传代等复杂过程 ,产品质量稳定。　　规　格　每袋可制作生产发酵剂 2 0ｋｇ(大宗用户可根据要求定做 )。　　此菌种可与全自动菌种培养箱配套菌种 (全自动菌种培养箱 ,见《中国乳品工业》1 998,2 6(3 ) :2 6)。　　 保存方法　　 -1 8℃以下保质期 1年。　　咨询电话 :(Ｏ) 1 3 70 3 681 3 59　　　　　　　　　地　址 :黑龙江省乳品设计研…     

酸奶菌种

本菌种由保加利亚乳杆菌德氏亚种和嗜热链球菌组成的浓缩发酵剂 ,经冷冻干燥制成。　　 特　点　　 1 .黏度高 ,风味好。 2 .可适用于搅拌型、凝固型、饮料型酸奶的发酵。 3.价格低廉。 4 .不需激活、传代等复杂过程 ,产品质量稳定。　　规　格　每袋可制作生产发酵剂 2 0ｋｇ(大宗用户可根据要求定做 )。　　此菌种可与全自动菌种培养箱配套菌种 (全自动菌种培养箱 ,见《中国乳品工业》1 998,2 6( 3) :2 6)。　　 保存方法　　 -1 8℃以下保质期 1年。　　咨询电话 :(Ｏ) 1 370 3681 359　　　　　　　　　地　址 :黑龙江省乳品设计研究院…     

双歧杆菌直投式发酵剂贮藏存活性研究

通过存活性试验、加速贮藏试验、长期贮藏试验、牛乳发酵试验对双歧杆菌直投式发酵剂的贮藏条件和有效期进行了确定研究。综合加速贮藏试验、长期贮藏试验、牛乳发酵试验结果,双歧杆菌冷冻浓缩直投式发酵剂在-30～-20℃贮藏,有效期为6个月;双歧杆菌冷冻干燥直投式发酵剂在-20℃贮藏,有效期为24个月。     

可迅速开发新产品的高度浓缩乳酸菌

克里斯契耶享塞公司开发生产并在市场推出了冻结及颗粒状的高度浓缩乳酸菌产品“梯兰克特巴特塞特”。这是一种将乳酸菌发酵剂制成分别供奶酪、酸奶、酒类和面包等生产用的不同类别的发酵型商品，现在在日本由野泽组公司经营专供奶酪、酸奶等乳制品用的高浓度乳酸菌发酵剂；由日本希别尔海戈拿公司经营葡萄酒和面包用制品。     

丹尼斯克收购北京弗蒙特菌种业务，创建中国业务增长新平台

2008年10月9日，丹尼斯克签署了收购一家中国生物技术公司北京弗蒙特的协议。 北京弗蒙特是一家私营企业，拥有一系列菌株和自有冷冻干燥技术，专门为中国乳制品和其它食品行业开发生产发酵菌种。     

泡菜工业化生产的研究进展

纯菌种发酵已成为泡菜工业的一个发展方向,同时直投式乳酸菌发酵剂的应用将极大地促进泡菜生产工艺的发展。     

微生物发酵剂对四川风羊腿加工进程及产品特性的影响

研究微生物发酵剂对四川传统风羊腿不同加工阶段及产品特性的影响,结果表明：风羊腿的水分含量及水分活度（water activity,aw）在风干发酵初期下降较快,后期逐渐平缓;pH值在发酵开始1 周下降较快,成熟后期逐渐回升;NaCl含量逐渐增加,亚硝酸钠残留量逐渐下降;过氧化值、硫代巴比妥酸反应物值和挥发性盐基氮含量逐步上升;添加微生物发酵剂的产品水分含量、aw和pH值变化幅度更大,发酵进程更快,发酵微生物呈现出极为显著的抑制脂肪氧化和降低硝盐（硝酸钠和亚硝酸钠）残留作用,这一作用在腌制和发酵初期就已显现。     

Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production

The aim of the present study was to evaluate the use of thermally-dried immobilized kefir on casein as a starter culture for protein-enriched dried whey cheese. For comparison reasons, dried whey cheese with thermally-dried free kefir culture and with no starter culture were also produced. The effect of the nature of the culture, the ripening temperature and the ripening process on quality characteristics of the whey cheese was studied. The association of microbial groups during cheese maturation suggested repression of spoilage and protection from pathogens due to the thermally-dried kefir, as counts of coliforms, enterobacteria and staphylococci were significantly reduced in cheeses produced using thermally-dried kefir starter cultures. The effect of the starter culture on production of volatile compounds responsible for cheese flavor was also studied using the SPME GC/MS technique. Thermally-dried immobilized kefir starter culture resulted in an improved profile of aroma-related compounds. The preliminary sensory evaluation ascertained the soft, fine taste and the overall improved quality of cheese produced with the thermally-dried immobilized kefir. The potential of protein-based thermally-dried starter cultures in dairy products is finally highlighted and assessed.     

泡菜直投式菌剂制备及应用研究

本研究采用自行分离选育的植物乳杆菌进行增菌培养,确定了植物乳杆菌的增菌最佳培养基成分为:以添加2%的葡萄糖、1%的蛋白胨为基础培养基,加入5%蕃茄汁、6%辣椒汁、7.5%莴苣汁,增菌最佳培养条件为:培养温度为30℃、振荡频率为50r/min、发酵期间pH为6的条件下,植物乳杆菌的最高活菌数达3.56×109cfu/ml,5%麦芽糊精+5%蔗糖+0.8%海藻糖+0.2%吐温作为冻干保护剂所得结果最好,植物乳杆菌菌体的冷冻存活率为83.6%、冻干存活率为80.6%、冻干菌粉活菌数为2.37×1010cfu/g。使用直投式功能菌剂发酵青菜,在30℃条件下,盐水浓度为6%￣8%,青菜发酵时间为4d,在25℃条件下,青菜发酵时间为5d,泡青菜产品具有较浓的乳酸发酵的香气,酸味纯正,滋味浓郁,酸度适中。     

高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究

采用自主研发的高产胞外多糖的植物乳杆菌直投式泡菜发酵剂制备菊芋泡菜,研究其发酵过程中泡菜液pH、总酸、活菌数、维生素C、氨基酸态氮和可溶性固形物含量的变化,同时探讨菊芋主要成分菊粉对植物乳杆菌生长的影响,并测定该菌胞外多糖的产量。结果表明,菊粉可促进植物乳杆菌的生长,37℃培养24 h,该菌胞外多糖产量高达471 mg/L。与自然发酵相比,直投发酵的菊芋泡菜各项指标均优于自然发酵,其泡菜液pH达到3.46、总酸含量达到0.36%,活菌数保持在4.3×108CFU/mL、维生素C含量为16.92%、氨基酸态氮含量为0.033%、可溶性固形物含量达到15%。得到的菊芋泡菜酸度适宜,呈诱人乳白色,活菌含量高,且富含植物乳杆菌胞外多糖,为老少皆宜的益生泡菜产品。     

Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses

The effect of freeze–dried kefir culture on the proteolysis of feta-type and whey-cheese was investigated. All nitrogen fractions increased during ripening. Although no significant differences were observed in total nitrogen (TN), the levels of water-soluble nitrogen (WSN), pH 4.4-soluble nitrogen (SN), 12% trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) were significantly higher in cheeses produced by freeze–dried kefir culture during the later stages of ripening. Content of total free amino acids (FAA) was significantly affected by freeze–dried kefir starter culture and it was continuously increased in kefir-cheese while, in rennet-cheese it was increased up to 30 days of ripening and then slightly decreased. On the other hand, FAA content continuously decreased in kefir-whey-cheese whereas it increased in whey-cheese. The cheese samples produced by freeze–dried kefir as starter culture were characterised as high-quality products during the preliminary sensory evaluation and they were accepted by the panel. Overall, the use of freeze–dried kefir suggested acceleration of cheese ripening and resulted in improved sensory characteristics.     

乳酸菌冷冻保护剂配方设计

乳酸菌浓缩发酵剂的制备过程中,冷冻对菌体的损伤比较明显。通过在保加利亚乳杆菌和嗜热链球菌混菌菌悬液中添加不同的保护剂并测定冷冻前后乳酸菌菌数,筛选出适用的保加利亚乳杆菌和嗜热链球菌混菌的保护剂。最终确定的保加利亚乳杆菌和嗜热链球菌混菌保护剂配方为:蔗糖浓度为10%,脱脂乳浓度为10%,谷氨酸钠浓度为5%。菌体经冷冻处理后,冷冻存活率可达到95.0%,比不添加保护剂的菌体存活率大大提高。此配方也简单易得,完全可以满足生产需要。     

罗地亚9001直投型发酵剂发酵特性研究

利用罗地亚90001直投型发酵剂来发酵酸奶，探讨了利用直投型发酵剂发酵的酸奶不能作为后续发酵剂进行酸奶生产的原因。在实验中首先利用直投型发酵剂发酵牛乳，然后依次利用各代次产物作为后续发酵剂生产酸奶，直至第6代牛乳不能再正常发酵为止。同时，对每代酸奶中嗜热链球菌和保加利亚乳杆菌进行计数，并观察嗜热链球菌和保加利亚乳杆菌比例上的变化。最后将第6代不能正常发酵酸奶中的嗜热链球菌和保加利亚乳杆菌分离并进行鉴定。将二者按1：1(数量比)的比例接种牛乳，发现牛乳能够正常发酵。结果表明。利用酸奶作为后续发酵剂的第6代牛乳不能正常发酵的原因是嗜热链球菌和保加利亚乳杆菌的数量比发生变化。而导致此情况发生的原因可能是由于低温下二者的生长速率不同。     

The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze‐dried saithe surimi containing lyoprotectants were studied. A freeze‐dried saithe surimi without lyoprotectants was also prepared as a control sample. RESULTS: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745–928, 39–58, 21–32 and 10–151 g kg^?1. Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray‐dried FPP. The spray‐dried fish protein had the lowest viscosity among all FPPs. Gel‐forming ability of samples with lyoprotectants was higher than that of the control. Water‐binding capacity, emulsion properties and solubility of the freeze‐dried fish protein containing lyoprotectants were significantly higher than spray‐dried and control samples. However, functional properties of spray‐dried FPP were higher than the control sample. CONCLUSION: It is feasible to develop value‐added FPP from saithe surimi using spray‐ and freeze‐drying processes, but freeze‐dried FPP containing lyoprotectant had superior functional properties and stability compared with spray‐dried sample. Both products might be used as functional protein ingredients in various food systems. Copyright © 2010 Society of Chemical Industry     

直投式功能菌剂发酵佛手瓜腌菜工艺优化研究

目的：对直投式功能菌剂发酵生产佛手瓜腌菜的工艺进行优化研究。方法：研究直投式佛手瓜腌制在不同直投式功能菌剂添加量、食盐添加量、发酵温度、发酵时间等条件下,佛手瓜发酵时腌菜液中总酸含量的动态变化。根据动态变化和正交试验法确定直投式功能菌剂发酵腌菜的最佳条件。结果：直投式功能菌剂发酵腌菜的最佳条件为：蔗糖添加量3%、直投式功能菌剂添加量0.1%、发酵温度30℃、食盐添加量7%、发酵时间4d,此时产酸量达0.73g/100g。结论：采用直投式功能菌剂生产发酵佛手瓜腌菜,发酵周期短,发酵效果好。