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以纯牛奶和荔枝汁为主要原料,以干酪乳杆菌、保加利亚乳杆菌和嗜热链球菌为发酵菌种,探讨三种乳酸菌的不同组合发酵对凝固型荔枝酸奶的发酵特性和质构的影响。结果表明:干酪乳杆菌产胞外多糖能力较强,单独发酵时胞外多糖含量达到22.50g/L,而嗜热链球菌和保加利亚乳杆菌单独发酵时胞外多糖的含量分别为5.73 g/L和0.29 g/L;各种不同乳酸菌组合发酵后酸奶的表观粘度和持水力与胞外多糖的含量呈正相关(R2=0.98);干酪乳杆菌产酸能力弱,单独发酵后p H高于其它添加有嗜热链球菌和保加利亚乳杆菌的组合,导致酸奶的硬度偏低,但干酪乳杆菌联合嗜热链球菌或保加利亚乳杆菌发酵时,发酵酸奶的硬度和乳酸菌活菌数均明显优于单独发酵组。因此,当干酪乳杆菌与嗜热链球菌及保加利亚乳杆菌联合发酵时,能充分发挥三个菌种的各自优势,菌落总数、胞外多糖含量和质构均能达到较好的品质水平。 相似文献
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本文研究了以兰州鲜百合鳞片、鲜牛奶为主要原料,添加蔗糖、低聚果糖、低聚异麦芽糖等辅料,利用双歧杆菌、保加利亚乳杆菌和嗜热链球菌为混合发酵剂,生产活性百合双歧酸奶的加工工艺,对百合浆料液化工艺条件等进行了探讨。试验结果表明,活性百合双歧酸奶的最佳发酵条件为双歧杆菌:保加利亚乳杆菌:嗜热链球菌=2:1:1,工作发酵剂接种量为3%,发酵温度为39±1℃,发酵时间约6~8 h。 相似文献
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论述利用瑞士乳杆菌制作酸奶的研究,并与保加利亚乳杆菌、嗜热链球菌混合做发酵剂,弥补单一的瑞士乳杆菌发酵乳制品酸味重,风味欠佳的可行性实验,对三菌混合发酵酸奶的工艺进行了优化设计。 相似文献
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利用超声波浸提法提取红曲中的有效成分,将红曲水提取液与全脂奶粉混合发酵制成新型红曲酸奶。通过荧光原位杂交(FISH)技术跟踪发酵过程中乳酸菌含量的变化,结果表明:红曲酸奶中保加利亚乳杆菌和嗜热链球菌数量显著高于普通酸奶。发酵2 h时,红曲酸奶中保加利亚乳杆菌与嗜热链球菌菌体数量分别为普通酸奶的2.63和2.24倍;发酵5 h时,发酵接近终点,红曲酸奶中保加利亚乳杆菌与嗜热链球菌菌体数量分别为普通酸奶的2.29和2.75倍。红曲酸奶的保藏期可达15 d,乳酸菌数符合国家标准的要求。 相似文献
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以椰子水为原料,利用6株乳酸菌:发酵乳杆菌L20、面包乳杆菌32-2-2、短乳杆菌64-1、植物乳杆菌A33、嗜热链球菌IFFI6038和德氏乳杆菌保加利亚亚种CICC6045发酵椰子水制备饮料,分析测定发酵椰子水主要成分、抑菌活性和感官评价的变化。试验结果表明,发酵48 h时,面包乳杆菌32-2-2发酵椰子水饮料总酸含量最高,达10.85 g/L;植物乳杆菌A33发酵椰子水饮料pH值最低为3.1;德氏乳杆菌保加利亚亚种CICC6045发酵椰子水饮料还原糖含量最低为0.03 g/L;植物乳杆菌A33的抑菌谱最广;抑菌活性与pH值和乳酸含量呈显著相关性。植物乳杆菌、嗜热链球菌和德氏乳杆菌保加利亚亚种发酵椰子水感官评分较高。 相似文献
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Lysogenic strains of Streptococcus salivarius subsp. thermophilus were studied using induction with mitomycin C (MC). The induction and presence of temperate phage were investigated carrying out tests on sensitive strains, electron microscopy and phage DNA analysis. Forty-five Str. salivarius subsp. thermophilus strains were subjected to induction with MC and growth of the various cultures was evaluated. Only one strain of those tested showed lysis after adding MC, thus indicating a possible lysogenic state, 0.5 micrograms MC/ml being the optimal dose. Two phi 18 phage-sensitive strains out of 45 were isolated in which this phage behaved as virulent, causing lysis of the culture in broth, but no lysis plaques on agar medium were detected. The St18 strain was cured by u.v. irradiation but no mutants sensitive to the phi 18 phage were found among the clones non-inducible by MC. The presence of phages having a hexagonal isometric head and a long non-contractile tail in the lysate obtained after inducing the St18 strain was confirmed by examination under the electron microscope. Study of the phage DNA showed a genome size of 40.9 +/- 0.5 kb without cohesive end fragments. In addition, the restriction map of the phage genome was constructed. This study has demonstrated lysogeny in Str. salivarius subsp. thermophilus and also that several phage infections of Str. salivarius subsp. thermophilus starters may have an 'endogenous' origin. 相似文献
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Streptococcus salivarius subsp. thermophilus (Str. thermophilus) has no group-specific antigen. HCl extracts of 551 strains of streptococci isolated from cheese or yogurt (123 Str. thermophilus and 428 Enterococcus faecalis - Ent. faecium spp.) were examined with three type-specific antisera prepared against representatives of Str. thermophilus and also with Lancefield group D antisera. All typical (80) or atypical (43) strains of Str. thermophilus reacted with at least one type-specific antiserum and none of the enterococci reacted. Only two strains reacted with both type-specific and group antisera. 相似文献
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对酸奶尤其益生菌酸奶加工常用的嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌和双歧杆菌4支菌种,在人工模拟胃肠消化条件下进行了耐受性研究.结果表明,嗜热链球菌和保加利亚乳杆菌在经过胃肠消化后活菌数几乎消失殆尽,嗜酸乳杆菌和双歧杆菌耐受消化的能力较强.本研究初步证实了嗜酸乳杆菌和双歧杆菌的益生菌功效. 相似文献
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以青钱柳液和葛根汁为原料,加入酵母菌和植物乳杆菌植物亚种(Lactobacillus plantarum subsp. plantarum),进行分步发酵生产青钱柳-葛根复合发酵型饮料。在单因素试验的基础上进行正交试验,优化青钱柳-葛根复合发酵型饮料发酵工艺。结果表明,青钱柳-葛根复合发酵型饮料最佳的发酵工艺为:青钱柳液与葛根汁比例1∶1(V/V),酵母接种量0.5%,一次发酵时间24 h,植物乳杆菌植物亚种接种量3.5%,二次发酵时间16 h。在此优化发酵工艺条件下,青钱柳-葛根复合发酵型饮料具有青钱柳和葛根的清香味,口感柔和,酸甜适口,感官评分达91.7分,酒精度为0.2%vol,总酸含量为2.49 g/L,糖度为8.3 °Bx,pH值为3.58,总黄酮含量达5.15 mg/g。 相似文献
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The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4 degrees C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of S. salivarius subsp. thermophilus decreased by two log cycles to 6.0 x 10(7) CFU/ml, whereas those of L. casei increased gradually by more than two log cycles to 4.6 x 10(9) CFU/ml. Numbers of B. longum and L. fermentum remained moderately high (8.7 x 10(8) CFU/ml and 3.7 x 10(8) CFU/ml, respectively) even after 28 days of storage. S. salivarius subsp. thermophilus and L. casei continued to metabolize sucrose during the storage period, but the pattern of consumption was different among the strains. The other starter cultures did not seem to have significant activity (P > 0.05) on the residual sugars. In most cases, L(+)-lactate predominated. 相似文献
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目的研究五台山藜麦发酵浓浆达到最佳感官品质时的发酵工艺。方法以藜麦酶解液为发酵基质,选用植物乳杆菌、干酪乳杆菌按一定比例混合进行混菌发酵,在单因素试验基础上,采用响应面分析方法,考察接种量、发酵时间、菌种比例3因素对感官品质的影响,以感官评分为响应值确定最优发酵工艺参数。为避免感官评价方法的主观性和片面性,采用模糊数学法得到各样品感官评分。结果经Design-Expert V8.0.6软件对结果进行分析,确定藜麦发酵浓浆生产的最优工艺参数为:接种量2.83%,发酵时间10.04 h,菌种比例2.08:1。在此优化条件下得到的藜麦发酵浓浆最终感官得分为92.5分,与模型预测值基本相符。结论响应面试验设计可用于藜麦发酵浓浆发酵工艺优化。藜麦发酵浓浆组织状态良好,酸味爽口且口感细腻爽滑,满足人们对其感官品质的需求。 相似文献