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乳源乳酸菌在发酵乳制品中的应用 总被引:1,自引:0,他引:1
为了满足市场需求,全球乳品加工企业都在努力提高产品的多样化程度,并且希望从原料乳或以生鲜乳发酵的乳制品中找到一些潜在的发酵剂来开发新产品.针对这一情况,对乳酸菌在不同发酵乳制品中的主要作用进行了分类综述,并介绍了乳源乳酸菌在发酵乳制品的应用研究现状. 相似文献
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Chr.Hansen A/S 《中国食品工业》1997,(12):42-43
<正> 乳品经发酵变酸后,便具有更强的防腐能力,保质期更长。在发酵乳的生产中,一般都是采用乳酸菌进行发酵。经研究发现,有些乳酸菌能促进人体健康,这就是所谓的营养乳酸菌(probiotic lactic acid bacteria)。随着人们生活的富足,对加工食品的要求除了用以充饥外,更要求具有保健功能。富含营养乳酸菌的营养生物发酵剂除了能在任何发酵乳制品中引发发酵过程外,还能增加发酵乳已有的营养价值作用,其发展潜力非常广阔。 相似文献
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日本的发酵乳和乳酸菌饮料的分类首先是根据乳成分,尤其是非脂肪乳固体(M-SNF)的含量。M-SNF含量为8%以上者属于发酵乳,3%以上者属于乳制品乳酸菌饮料,不满3%者属于乳酸菌饮料(即乳主原=以乳类等为主要原料的食品)。其次是根据乳酸菌数或酵母菌数分类,1000万/ml以上者属于发酵乳或乳制品乳酸菌饮料,100万/ml以上者属于乳酸菌饮料(乳主原)。它们基本上都是活菌型,但是乳酸菌饮料中也有在发酵后经过加热杀菌的无菌产品(杀菌乳酸菌饮料)。 相似文献
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发酵乳制品主要依靠乳酸菌对牛奶酸化并形成独特的风味。然而,乳酸菌因易受噬菌体感染而导致乳制品发酵缓慢甚至失败,这对乳制品行业造成巨大的经济损失。乳酸乳球菌是发酵乳制品行业中应用十分广泛的一种乳酸菌,目前其宿主上的受体分子和相应噬菌体受体结合蛋白结构分析方面的研究已经取得一定进展。这些乳酸乳球菌模型系统对加深其他乳酸菌噬菌体-宿主相互作用的认识、揭示不同乳酸菌噬菌体-宿主相互作用机制的异同提供理论依据。本文综述了目前所发现的乳酸乳球菌噬菌体及其宿主之间的相互作用,探讨受体主要成分与编码受体结合蛋白基因的研究,为研究其他乳酸菌噬菌体种群及防治措施提供一定的理论基础。 相似文献
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发酵大豆乳优良乳酸菌菌种的筛选及其发酵性能的研究 总被引:3,自引:2,他引:1
本文以从益生菌乳制品、保健品和微生态制剂中自行分离选育出的乳酸菌进行大豆乳发酵,通过是否凝乳、凝乳时间长短、凝乳后的感官评价及发酵剂所达到的活菌数、酸度和pH值等技术指标,对适合大豆乳发酵的乳酸菌菌种进行层层选优得到生长繁殖力强、发酵活力高的大豆乳发酵的试验菌株.试验结果表明:8株实验乳酸菌菌株经过筛选得到干酪乳杆菌05-20作为发酵的大豆酸乳的备选菌株,其凝乳时活菌数可达1. 7× 109 cfu/mL、凝乳时pH值4. 29、滴定酸度79. 4°T,为开发混种发酵大豆乳和大豆功能性食品的开发奠定实践基础. 相似文献
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本文对具有营养保健功能的黑米乳酸菌饮料的加工工艺进行了研究。通过实验确定了该饮料生产的主要工艺流程。黑米乳酸菌饮料是以黑米和牛乳为原料经乳酸菌发酵后,添加甜味剂、稳定剂、有机酸、水、香精等调配成的产品,通过正交试验确定了饮料的最佳配方。结果表明:黑米发酵乳35%,稳定剂0.5%,柠檬酸0.25%时最佳,可得到具有独特风味的高质量产品。 相似文献
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《Food microbiology》1986,3(3):203-211
Piglets weaned on to yoghurt at 2 days of age were compared with piglets fed the unfermented base milk. The feed to gain ratio was significantly poorer in piglets fed yoghurt. Yoghurt also depressed the coliform count and increased the lactobacillus count throughout the gut. There was a small but significant reduction in the pH of the stomach contents. Base milk acidified with lactic acid to the same pH as yoghurt had similar effects on growth and on the coliform counts but also depressed the lactobacillus count. Milk fermented with a strain of Lactobacillus reuteri gave results similar to those obtained with yoghurt but the effects did not persist after withdrawal. In yoghurt-fed pigs L. bulgaricus was recovered from the stomach and duodenum but not from the colon. It was concluded that the decrease in coliform count was due to the low pH produced by the lactic acid present in all three experimental diets (yoghurt, acidified base milk, and ‘poghurt’). 相似文献
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螺旋藻乳酸菌发酵饮料的研制 总被引:1,自引:0,他引:1
通过向发酵乳中添加螺旋藻提取液,研究螺旋藻乳酸菌发酵饮料的加工工艺及配方;试制出一种色泽浅绿,风味独特、酸甜适口、细腻润滑且营养全面的新型螺旋藻乳酸菌发酵饮料。通过4因素3水平正交试验确定各种成分的最佳剂量。实验结果表明发酵乳最佳工艺条件为:接种量4%、发酵温度40℃、发酵时间3.5h;螺旋藻乳酸菌发酵饮料最佳配方为:发酵乳35%、10%螺旋藻液20%、葡萄糖8%、瓜尔豆胶0.25%。所得产品是一种富含蛋白质、维生素、乳酸菌等,集营养、保健于一体的新型螺旋藻乳酸菌发酵饮料。 相似文献
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In this study, Salmonella typhimurium was acid adapted at pH 5.5 for 4 h. The viability of the acid-adapted and non-adapted cells of S. typhimurium was investigated both during the lactic fermentation of skim milk with Streptococcus thermophilus or Lactobacillus bulgaricus, and during the storage of lactic fermented milk products at 5 degrees C. It was found that the viable population of S. typhimurium, regardless of acid adaptation, increased in skim milk during the initial 24 h of lactic fermentation and then declined. However, the viable population of acid-adapted S. typhimurium was significantly higher (P<.05) than that of non-adapted cell at the end of 48 h of fermentation. Acid-adapted cells of S. typhimurium were also found to have survived better than non-adapted cells in the S. thermophilus-prepared fermented milk and two commercial lactic fermented milk products. The viability of the acid-adapted and non-adapted S. typhimurium at 5 and 37 degrees C in cell-free fermented milks that had their pHs adjusted to 6.4 and skim milk (pH 6.4) was further investigated. Results revealed that acid adaptation, in addition to enhancing acid tolerance, reduced the susceptibility of S. typhimurium to refrigerated temperature and other detrimental factors which might be present in lactic fermented milk products. These responses all contribute to the enhanced survival of acid-adapted S. typhimurium in the lactic fermented milk products observed in the present study. 相似文献