保加利亚乳杆菌在牛羊乳基质中发酵性能差异的比较

探讨了德氏保加利亚乳杆菌(L.Bulgaricus)在牛、羊乳基质中的增菌规律及产酸、产香性能,并对其差异性进行了比较。结果表明:以羊乳为基质42℃发酵8 h活菌数最高可达2.10×109mL-1,pH值降至4.16±0.07,滴定酸度(128.00±3.61)oT,丁二酮质量浓度(11.72±0.25)mg/L,乙醛质量浓度(6.09±0.22)mg/L;以牛乳为基质相同条件发酵活菌数最高可达1.25×109mL-1,pH值降至4.45±0.08,滴定酸度(114.80±1.31)oT,丁二酮质量浓度(11.56±0.11)mg/L,乙醛质量浓度(5.12±0.38)mg/L。结论:L.Bulgaricus以牛、羊乳为基质42℃发酵8 h,其产丁二酮能力差异不显著;而增菌效率、产酸及产乙醛能力差异极显著,L.Bulgaricus在羊乳基质中发酵性能优于牛乳。

Comparison of the fermentation properties differences of L.Bulgaricus in cow's & goat's milk

Aim to probe the fermentation properties differences of L.Bulgaricus in cow’s & goat’s milk,and explore the proliferation regulations of L.Bulgaricus in the two substrates,and their differences in a comparative study.The results showed that after 8h fermented in goat’s milk,the total colony form units reached 2.1×109 mL-1;pH 4.16±0.07,titratable acidity 128.00±3.61oT,the yield of diacetyls reached(11.72±0.25)mg/L,and yield of acetaldehydes was(6.09±0.22)mg/L.While in the same conditions in cow’s milk the total colony form units reached 1.25×109 mL-1;pH 4.45±0.08,titratable acidity(114.80±1.31)oT;the yield of diacetyls was(11.56±0.11)mg/L,and the yield of acetaldehydes was(5.12±0.38)mg/L.The results indicated that: there were no signifcant differences between the capacity of producing diacetyls of L.Bulgaricus in cow’s and goat’s milk,while the proliferation regulations,acid yield and the yield of acetaldehydes properties of goat’s milk were superior to cow’s milk.