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。
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-l） 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 fer- mented 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.
出处
《中国乳品工业》
CAS
北大核心
2012年第3期7-10,17,共5页
China Dairy Industry
基金
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)
作者简介
李慧（1987-），女，硕士研究生，从事乳制品科学方面的研究。
