马乳酒样乳杆菌ZW3对酸奶风味及质构的影响

将马乳酒样乳杆菌马乳酒样亚种ZW3（Lactobacillus kefiranofaciens subsp. kefiranofaciens ZW3）与常用的酸奶发酵剂嗜热链球菌和保加利亚乳杆菌共同发酵，旨在制备酸奶时，不添加任何增稠剂和乳化剂，而是通过乳酸菌的发酵作用，增加酸奶的黏度和适口性。结果表明，ZW3可以缩短酸奶发酵时间，提高持水力，减少乳清析出，增加黏度，改善流变学特性，增加酸奶的硬度、胶着性、咀嚼性、内聚性和恢复性，电子鼻分析及感官评价结果表明，ZW3可提高酸奶中挥发性风味物质的含量，改善酸奶风味及口感。

Effect of Lactobacillus kefiranofaciens ZW3 on the Texture and Flavor Characteristics of Yogurt

In this study, we evaluated the feasibility of using a mixed starter culture of Streptococcus thermophiles (St), Lactobacillus bulgaricus (Lb) and Lactobacillus kefiranofaciens subsp. kefiranofaciens ZW3 to make ropy yogurt without any added thickener or emulsifier. St + Lb was used as a control. The results showed that L. kefiranofaciens subsp. kefiranofaciens ZW3 shortened the fermentation time, improved water-holding capacity, reduced whey syneresis, increased viscosity, improved rheological properties, and enhanced hardness, gumminess, chewiness, cohesiveness and resilience of yogurt compared with the control group. The results of electronic nose analysis and sensory evaluation showed that ZW3 increased the contents of volatile flavor components and improved the flavor and taste of yogurt without any food additives.