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提高嗜酸乳杆菌酸乳菌活力的研究 总被引:1,自引:1,他引:1
以嗜酸乳杆菌为主发酵剂,嗜热链球菌和保加利亚乳杆菌为辅助发酵剂制作嗜酸乳杆菌酸乳,采用正交实验,并分析发酵过程中pH、乳酸菌数以及感官品质的变化,确定混合菌种的最佳比例。结果表明,嗜酸乳杆菌1.8%、嗜热链球菌1.4%、保加利亚乳杆菌0.6%混合发酵,可以提高乳中嗜酸乳杆菌的菌活力并改善其风味。经验证,混合菌种发酵制作的酸奶在风味和保健功能等方面明显优于单一菌种发酵制作的酸乳。 相似文献
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以嗜酸乳杆菌为主发酵剂,嗜热链球菌和保加利亚乳杆菌为辅助发酵剂制作嗜酸乳杆菌酸乳,采用正交实验,并分析发酵过程中pH、乳酸菌数以及感官品质的变化,确定混合菌种的最佳比例。结果表明,嗜酸乳杆菌1.8%、嗜热链球菌1.4%、保加利亚乳杆菌0.6%混合发酵,可以提高乳中嗜酸乳杆菌的菌活力并改善其风味。经验证,混合菌种发酵制作的酸奶在风味和保健功能等方面明显优于单一菌种发酵制作的酸乳。 相似文献
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以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌和双歧杆菌为发酵菌种,进行了水苏糖对酸乳增菌效果的研究。在Lb及St(菌种比例1∶1)的组合中,水苏糖添加量为0·8%时发酵时间缩短为4h(对照4·5h),菌数最高可达6·26×108cfu/mL(对照5·74×108cfu/mL)。在Lb、St及La(菌种比例1∶1∶1)的组合中,水苏糖添加量为0·7%~0·8%时发酵时间缩短为5h(对照5·5h),菌数最高可达5·51×108cfu/mL(对照5·28×108cfu/mL)。在Lb、St及BB(菌种比例1∶1∶2)的组合中,水苏糖添加量为0·8%时发酵时间缩短为4h(对照4·5h),菌数最高可达6·82×108cfu/mL(对照5·86×108cfu/mL)。在Lb、St、La及BB(菌种比例1∶1∶1∶2)的组合中,水苏糖添加量为0·8%时菌数最高可达6·29×108cfu/mL(对照5·45×108cfu/mL)。 相似文献
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以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌和双歧杆菌为发酵菌种,进行了水苏糖对酸乳增茼效果的研究.在Lb及St(菌种比例1:1)的组合中,水苏糖添加量为0.8%时发酵时间缩短为4h(对照4.5h),菌教最高可达6.26 ×108cfu/mL(对照5.74 × 108cfu/mL).在Lh、St及La(菌种比例1:1:1)的组合中,水苏糖添加量为0.7%~0.8%时发酵时间缩短为5h(对照5.5h),菌数最高可达5.51 ×108cfu/mL(对照5.28×108cfu/mL).在Lb、St及BB(菌种比例1:1:2)的组合中,水苏糖添加量为0.8%时发酵时间缩短为4h(对照4.5h),菌教最高可达6.82×108cfu/mL(对照5.86×108cfu/mL).在Lb、St、La及BB(菌种比例1:1:1:2)的组合中,水苏糖添加量为0.8%时菌数最高可达6.29 × 108cfu/mL(对照5.45×106cfu/mL). 相似文献
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固定化乳酸菌发酵大豆酸乳研究 总被引:3,自引:0,他引:3
用1.2%的海藻酸钠与1.5%聚乙烯醇,分别加10mL乳酸菌(约10^10/mL)制备保加利亚杆菌固定化球(C)和嗜热链球菌固定化球(D),C:D最佳比为2:1,置待发酵大豆乳原料中前发酵培养20min,然后将含乳酸菌的大豆乳于40℃进行主发酵培养3h-4h,再置于8℃-10℃后发酵约12h即成酸豆乳。固定化乳酸菌球连续发酵40h,固定化球破损率低于30%。按4.0g/kg大豆加混合碱,在25℃浸泡7h-9h,热水磨浆后煮沸2min,可获满意脱腥豆浆。 相似文献
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研究了益生元——低聚木糖及酸奶菌株比例对酸奶发酵过程中总菌数、pH值及酸度的影响。低聚木糖质量分数为0,0.5%,0.6%,0.7%,0.8%,0.9%,1.0%,保加利亚乳杆菌和嗜热乳链球菌的比例(Lb∶St)分别为2∶1,1∶1和1∶2。结果表明:Lb∶St的最佳比例为1∶1,低聚木糖的最适添加量为0.8%,42℃发酵3.5h,总菌数达到最大值为7.14×108CFU/mL(对照为5.92×108CFU/mL),pH值为4.51(对照为5.09),酸度达到72°T(对照为64°T),乳酸量为6.45mg/mL(对照为5.77mg/mL)。低聚木糖的添加可促进酸奶发酵菌株的生长,促进产酸和缩短发酵时间。 相似文献
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酸奶在发酵过程中会产生苯及苯的同系物,但是对于其产生规律和产生量一直缺乏研究。通过对比保加利亚乳杆菌和嗜热链球菌单独发酵和双菌种混合发酵,对酸奶中苯系物的产生规律和含量进行了研究,结果发现嗜热链球菌单菌种发酵比保加利亚乳杆菌单菌种发酵时苯系物的产生含量较高,苯系物产生最大值为后熟大约24 h左右,苯系物中苯乙酮最高,分别可以达到2.64±0.34 μg/L和1.95±0.22 μg/L。当使用两种菌种混合发酵时,苯及苯系物的产量高于单菌种发酵,通过比较不同配比的两种菌种的发酵结果发现嗜热链球菌:保加利亚乳杆菌=1:1时,苯系物产生量较低,其中产生量最高的甲苯为3.68±0.15 μg/L。参考饮用水的限量标准,不论是单菌种发酵还是混合发酵,酸奶中苯及苯系物的含量均低于饮用水的限量标准,因此酸奶中的苯及苯系物理论上不会对人体健康造成影响。 相似文献
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发菜功能性酸奶的研制 总被引:1,自引:0,他引:1
以鲜乳和发菜细胞为原料生产发菜功能性酸奶.试验结果表明在鲜牛乳中添加10%的发菜细胞,加入10%砂糖,0.15%的单干酯和0.2%的海藻酸钠(CMC),接入4%的保加利亚乳杆菌和乳酸链球菌的混合发酵剂(m/m=1:1)在44 ℃发酵至凝乳,就可以得到口感细腻,色泽淡绿,具有发菜特有的清香的发菜酸奶. 相似文献
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Xinhui Wang Hongyang Ren Dayu Liu Bing Wang Wenyou Zhu Wei Wang 《Journal of food science》2013,78(2):M297-M302
Continued acid production by Lactobacillus delbrueckii subsp. bulgaricus during the chilled storage of yogurt is the major cause of postacidification, resulting in a short shelf life. Two H+‐ATPase defective variants of L. delbrueckii subsp. bulgaricus were successfully isolated and their H+‐ATPase activities were reduced by 51.3% and 34.3%, respectively. It was shown that growth and acid production of variants were remarkably inhibited. The variants were more sensitive to acidic condition and had a significant rate for inactivation of H+‐ATPase by N, N‐dicyclohexylcarbodiimide (DCCD), along with a low H+‐extrusion, suggesting that H+‐ATPase is direct response for H+‐extrusion. In addition, the variants were also more sensitive to NaCl, while H+‐ATPase activities of variants and parent strain were significantly enhanced by NaCl stress. Obviously, H+‐ATPase might be involved in Na+ transportation. Furthermore, variants were inoculated in fermented milk to ferment yogurt. There was no significant difference in flavor, whereas the postacidification of yogurt during chilled storage was remarkably inhibited. It is suggested that application of L. delbrueckii subsp. bulgaricus with reduced H+‐ATPase activity in yogurt fermentation is one of effect, economic and simple avenues of inhibiting postacidification of yogurt during refrigerated storage, giving a longer shelf life. Practical Application: During yogurt fermentation, continued acid production by Lactobacillus delbrueckii subsp. bulgaricus during the chilled storage of yogurt leads to milk fermentation with high postacidification, resulting in a short shelf life. In this work, 2 acid‐sensitive variant strains of L. delbrueckii subsp. bulgaricus were isolated. The characteristics related to H+‐ATPase were compared and it was observed that milk fermented by the variants had lower postacidification, giving a longer shelf life. Application of L. delbrueckii subsp. bulgaricus with reduced H+‐ATPase activity in yogurt fermentation might be one of effect, economic and simple avenues of inhibiting yogurt postacidification during chilled storage, giving a longer shelf life. 相似文献