摘要
研究嗜酸乳杆菌（Lactobacillus acidophflus）产细菌素lactobacillin XH1对鲜乳保质期的影响。将0．5g/kg嗜酸乳杆菌细菌素lactobacillin XH1分别添加到鲜乳和消毒鲜乳中，分析其在4℃贮藏期间抑菌活性、酸度、感官特性的变化趋势。通过在消毒鲜乳中添加嗜酸乳杆菌细菌素lactobacillin XH1，建立消毒鲜乳防腐应用中的危害分析和关键环节控制点（HACCP）技术体系。结果表明，4℃条件下贮藏，添加细菌素lactobacillin XH1的乳样的抑菌活性显著大于未添加细菌素lactobacillin XH1的乳样，且酸度变化趋势平缓，仍保持产品原有的风味、色泽、质构等感官特性，有效地延长鲜乳保质期2d，消毒鲜乳保质期4～6d。并建立了嗜酸乳杆菌细菌素lactobacillin XH1在消毒鲜乳防腐应用中的HACCP体系，确保产品的安全性。
The effect of lactobacillin XH1 from Lactobacillus acidophilus on fresh milk shelf-life was researched. 5 g/kg lactobacillin XH1 produced by L. acidophilus was added to fresh milk and sterilized fresh milk to analyze the variation trend of bactefiostatic activity, acidity, sensory characteris- tics during storage at 4℃. Through adding lactobacillin XH1 into sterilized fresh milk, the hazard analysis critical control point （HACCP） system in the corrosion resistance application of sterilized fresh milk would be established. The results indicated that bacteriostatic activity of milk sample with lactobacillin XH1 was significantly greater than that of milk sample without lactobacillin XH1. The variation trend of acidity was flat, and the milk still kept the product original sensory characteristics such as flavor, color and textural properties. After adding the lactobacillin XH1, the fresh milk shelf-life was extended 2 d, and the sterilized fresh milk shelf-life was extended to 4-6 d. The HACCP system lactobacillin XH1 from L. acidophilus in the corrosion resistance application of sterilized fresh milk was established, which could make sure the product safety.
出处
《中国酿造》
CAS
北大核心
2016年第1期51-56,共6页
China Brewing
基金
河南省教育厅科学技术研究重点项目(12A550004)
河南省科技攻关计划项目(122102110117)
新乡市科技创新平台建设项目(CP1310)
作者简介
王莹（1989-），女，硕士研究生，研究方向为食品生物技术。
通讯作者：赵瑞香（1966-），女，教授，博士，研究方向为食品生物技术。
