对酸奶中益生菌应用种类和含量的分析

从益生菌的使用状况出发,为研发新的益生菌酸奶产品提供依据。采用GNPD数据库分析国内市场上新品益生菌酸奶的益生菌添加种类,并通过选择性培养方式检测在售的几款益生菌酸奶产品中益生菌的含量。通过GNPD搜索到的61份新品益生菌酸奶中,添加嗜酸乳杆菌和双歧杆菌的分别占总量的52.5%和67.2%,且嗜酸乳杆菌和双歧杆菌组合添加的比例达到45.9%。对几款益生菌酸奶产品中益生菌含量进行检测,益生菌活菌含量在货架期内为106~108CFU/g。旨在加强对国内市场上现有益生菌酸奶产品的分析,本实验为国内首次对益生菌酸奶产品中益生菌菌种的应用状况进行分析,为益生菌酸奶的研发提供参考。

Analysis of Probiotics Category and Content in Yogurt Products

Considering the situation of probiotics use in yogurt products, more attention was paid in the study to the analysis of probiotics yogurt products in the domestic market in order to provide some references for the development of new probiotics yogurt products. Probiotics category in new probiotics yogurt products in the domestic market was analyzed through GNPD（ Global New Products Database）, and probiotics content in several products on sale determined by selective cultivation. L（wtobacillus aeidophilus and Bifidobaeterium accounted for 52,5% and 67.2%, respectively, in 61 new yogurt products searched in GNPD, and the mixed addition of Laetobaeillus acidophilus and Bifidobocterium accounted for 45.9%. The content of probiotics in several probiotics yogurt products varied from 106 to 108CFU/g within the shelf-life. Lactobaeillus acidophilus and Bifidoboz.terium are the main probiotics currently added in yogurt products in China, and can survive stably within the shelf-life. As the first analysis of probiotics use in yogurt products, the study would provide some references for the research on and development of probiotics yoghurt products.