| Lactobacillus delbrueckii subsp. bulgaricus和Streptococcus thermophilus接种比例对Bifidobacterium lactis益生菌发酵乳品质的影响 |
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| 引用本文： | 李慧,白梅,王记成,魏爱彬,孔亚楠,张和平,孙天松. Lactobacillus delbrueckii subsp. bulgaricus和Streptococcus thermophilus接种比例对Bifidobacterium lactis益生菌发酵乳品质的影响[J]. 中国乳品工业, 2012, 40(3): 7-10,17 |
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| 作者姓名： | 李慧 白梅 王记成 魏爱彬 孔亚楠 张和平 孙天松 |
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| 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,呼和浩特,010018 |
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| 基金项目： | 国家高技术研究发展计划(NO.2011AA100901,2011AA100902);现代农业产业技术体系建设项目资助(No.nycytx-0501);内蒙古自治区自然科学基金(2010Zd17) |
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| 摘 要： | 将Lactobacillus delbrueckii subsp.bulgaricus ND02(LB-ND02)和Streptococcus thermophilus ND03(ST-ND03)按1∶1、1∶10、1∶100、1∶1000接种于脱脂乳中,同时接入益生菌Bifidobacterium lactis V9(B.lactis V9,接种量为2.0×107g-1),于42℃进行发酵。通过对发酵及贮藏过程中发酵乳指标的测定,评价LB-ND02和ST-ND03的接种比例对发酵乳品质的影响。结果表明,随着LB-ND02接种比例减小,凝乳时间显著延长,B.lactis V9活菌数显著提高。4℃贮藏28 d后,随LB-ND02接种比例减小,B.lactis V9存活率差异显著,后酸化也显著减弱。研究发现,LB-ND02和ST-ND03的接种比例,显著影响发酵乳的发酵时间、B.lactis V9活菌数、后酸化及黏度。
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| 关 键 词： | Lactobacillus delbrueckii subsp.bulgaricus ND02 Streptococcus thermophilus ND03 Bifidobacterium lactis V9 益生菌发酵乳品质 |
Effects of inoculum ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on the quality of probiotic fermented milk by Bifidobacterium lactis |
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| LI Hui , BAI Mei , WANG Ji-cheng , WEIAi-bin , KONG Ya-nan , ZHANG He-ping , SUN Tian-song. Effects of inoculum ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on the quality of probiotic fermented milk by Bifidobacterium lactis[J]. China Dairy Industry, 2012, 40(3): 7-10,17 |
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| Authors: | LI Hui BAI Mei WANG Ji-cheng WEIAi-bin KONG Ya-nan ZHANG He-ping SUN Tian-song |
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| Affiliation: | (Key Laboratory of Dairy Biotechnology and Engineer,Education Ministry of China,Inner Mongolia Agricultural University,Huhhot 010018,China) |
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| Abstract: | Different ratios(1∶1,1∶10,1∶100,1∶1000) of Lactobacillus delbrueckii subsp.bulgaricus ND02(LB-ND02) and Streptococcus thermophilus ND03(ST-ND03) plus with Bifidobacterium lactis V9(B.lactis V9,2.0×107 g-1) were used as starter cultures for milk fermentation.Some indexs of prepared probiotic fermented milk were determined for evaluation for effect of different ratios of inoculum on the quality of probiotic fermented milk during the fermentation and storage.The results showed the fermentation time was significantly prolonged,viable numbers of B.lactis V9 was significantly increased.After the fermentation followed by a 28 d storage,the survival of B.lactis V9 were significantly different and the postacidifition was weakened as the ratio of LB-ND02 decreased..It is suggested that different ratios of LB-ND02 and ST-ND03 significantly influence the fermentation time,viable numbers of B.lactis V9,postacidifition and visicosity during the fermentation and storage. |
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| Keywords: | Lactobacillus delbrueckii subsp.bulgaricus ND02 Streptococcus thermophilus ND03 Bifidobacterium lactis V9 Quality of probiotic fermented milk |
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