| 具有良好风味嗜热链球菌的筛选及其产香特性分析 |
| |
| 引用本文： | 丹彤,乔少婷,田佳乐. 具有良好风味嗜热链球菌的筛选及其产香特性分析[J]. 食品工业科技, 2021, 42(16): 99-105. DOI: 10.13386/j.issn1002-0306.2020120219 |
| |
| 作者姓名： | 丹彤 乔少婷 田佳乐 |
| |
| 作者单位： | 内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特 010018 |
| |
| 摘 要： | 嗜热链球菌作为酸奶发酵剂的常用菌株之一,在牛乳发酵和贮藏过程中可以赋予产品优良的质地、丰富的营养价值和独特的风味.本实验在前期研究的基础上,以商业发酵剂为对照组,以分离自不同地区传统发酵乳中的具有良好发酵特性的7株嗜热链球菌为实验菌株,采用固相微萃取结合气相色谱-质谱联用技术对发酵终点,即pH4.5时发酵乳中的挥发性风...
|
| 关 键 词： | 嗜热链球菌 风味物质 固相微萃取-气相色谱-质谱(SPME-GC-MS) |
| 收稿时间： | 2020-12-25 |
Screening of Streptococcus thermophilus with Good Flavor and Analysis of Its Aroma Production Characteristics |
| |
| DAN Tong,QIAO Shaoting,TIAN Jiale. Screening of Streptococcus thermophilus with Good Flavor and Analysis of Its Aroma Production Characteristics[J]. Science and Technology of Food Industry, 2021, 42(16): 99-105. DOI: 10.13386/j.issn1002-0306.2020120219 |
| |
| Authors: | DAN Tong QIAO Shaoting TIAN Jiale |
| |
| Affiliation: | Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China |
| |
| Abstract: | As one of the main strains of fermented milk, Streptococcus thermophilus can impart excellent texture, rich nutritional value and unique flavor to fermented milk during the fermentation and storage process of fermented milk. On the basis of the previous research, 7 strains of S. thermophilus with good fermentation characteristics isolated from traditional fermented milk in different regions were used as the experimental strains this experiment, and commercial starters were used as the control group, solid phase microextraction was used combined with gas chromatography-mass spectrometry technology to detect and analyze the volatile flavor substances in the fermented milk at the end of the fermentation, which was pH4.5. The results showed that among all the experimental strains, the composition and content of volatile flavor compounds in G80-2 fermented milk were closest to the control group. On this basis, the dynamic analysis of the volatile flavor substances produced by the G80-2 strain during the fermentation and storage of milk was carried out. It was found that the strain was detected acids (4 types), alcohols (10 types), ketones (12 types), aldehydes (6 types), esters (1 type) and other compounds during fermentation and storage. Some main characteristic flavor substances such as acetic acid, acetaldehyde, diacetyl, acetoin, 2-heptanone, 1-heptanol, etc. were relatively high in content. It was concluded that the strain could be used as a starter in the production of dairy products. |
| |
| Keywords: | |
|
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
