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嗜热链球菌噬菌体对酸奶质量的影响
引用本文:马成杰,华宝珍,杜昭平,刘鑫,马爱民.嗜热链球菌噬菌体对酸奶质量的影响[J].食品科学,2009,30(21):328-331.
作者姓名:马成杰  华宝珍  杜昭平  刘鑫  马爱民
作者单位:1.光明乳业技术中心武汉乳品研究所 2.华中农业大学食品科学技术学院
基金项目:“十一五”国家科技支撑计划项目(2006BAD04A14)
摘    要:研究嗜热链球菌噬菌体对酸奶直投式发酵剂(direct vat set,DVS)发酵产酸、嗜热链球菌与保加利亚乳杆菌比例、酸奶黏度、口感、后酸化、乳清析出等方面的影响。结果表明:嗜热链球菌噬菌体可影响酸奶发酵剂发酵产酸、明显改变酸奶嗜热链球菌与保加利亚乳杆菌比例,导致产品黏度降低、口感变差、乳清析出及后酸化严重,嗜热链球菌噬菌体对DVS 生产酸奶有着严重的危害。

关 键 词:嗜热链球菌  噬菌体  酸奶品质  
收稿时间:2008-11-10

Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality
MA Cheng-jie,HUA Bao-zhen,DU Zhao-ping,LIU Xin,MA Ai-min.Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality[J].Food Science,2009,30(21):328-331.
Authors:MA Cheng-jie  HUA Bao-zhen  DU Zhao-ping  LIU Xin  MA Ai-min
Affiliation:1.Wuhan Research Institute, Technology Center, Bright Dairy and Food Co. Ltd., Wuhan 430040, China; 2. College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China
Abstract:This study was designed to explore effects of addition of Streptococcus thermophilus phages on physiochemical and sensory qualities of direct vat set (DVS)-fermented yogurt including viscosity, mouth-feel, post-acidification, syneresis and ratio of Streptococcus thermophilus to Lactobacillus bulgaricus. Results showed that low concentration of S. thermophilus phage could inhibit acid production, apparently change ratio of S. thermophilus to L. bulgaricus and result in decrease of viscosity, deterioration of mouth-feel, and aggravation of syneresis and post-acidification. In conclusion, addition of S. thermophilus phages exhibits serious hazard to yogurt production with DVS.
Keywords:Streptococcus thermophilus  phages  yogurt quality  
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