中国乳品工业
中國乳品工業
중국유품공업
CHINA DAIRY INDUSTRY
2006年
7期
23-27
,共5页
徐杰%云月英%张文羿%邵亚东%孟和毕力格%张和平
徐傑%雲月英%張文羿%邵亞東%孟和畢力格%張和平
서걸%운월영%장문예%소아동%맹화필력격%장화평
酸马奶%干酪乳杆菌%发酵特性
痠馬奶%榦酪乳桿菌%髮酵特性
산마내%간락유간균%발효특성
研究了从内蒙古锡林浩特传统发酵酸马奶中分离4株(Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang和Lb.casei XM 2-1)具有潜在益生特性的干酪乳杆菌的发酵特性.结果表明,37℃发酵24 h结束后,干酪乳杆菌发酵乳滴定酸度为79.75°T,pH值变化在4.52～4.26之间.Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang和Lb.casei XM 2-1在发酵结束的活菌总数分别为8.11×108,8.53×108,9.61×108和5.30×108mL-1,其中Lb.casei Zhang活菌数为最高.24 h发酵结束时,Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang和Lb.casei XM 2-1的黏度分别为0.1830,0 2957,0.1167和0.2497 Pa·s.发酵过程中质量分数为12%的TCA可溶性氮无明显增加,4株干酪乳杆菌的蛋白水解力无显著性差异(P＞0.05).
研究瞭從內矇古錫林浩特傳統髮酵痠馬奶中分離4株(Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang和Lb.casei XM 2-1)具有潛在益生特性的榦酪乳桿菌的髮酵特性.結果錶明,37℃髮酵24 h結束後,榦酪乳桿菌髮酵乳滴定痠度為79.75°T,pH值變化在4.52～4.26之間.Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang和Lb.casei XM 2-1在髮酵結束的活菌總數分彆為8.11×108,8.53×108,9.61×108和5.30×108mL-1,其中Lb.casei Zhang活菌數為最高.24 h髮酵結束時,Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang和Lb.casei XM 2-1的黏度分彆為0.1830,0 2957,0.1167和0.2497 Pa·s.髮酵過程中質量分數為12%的TCA可溶性氮無明顯增加,4株榦酪乳桿菌的蛋白水解力無顯著性差異(P＞0.05).
연구료종내몽고석림호특전통발효산마내중분리4주(Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang화Lb.casei XM 2-1)구유잠재익생특성적간락유간균적발효특성.결과표명,37℃발효24 h결속후,간락유간균발효유적정산도위79.75°T,pH치변화재4.52～4.26지간.Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang화Lb.casei XM 2-1재발효결속적활균총수분별위8.11×108,8.53×108,9.61×108화5.30×108mL-1,기중Lb.casei Zhang활균수위최고.24 h발효결속시,Lb.casei ZL 3-1,Lb.casei ZL 3-4,Lb.casei Zhang화Lb.casei XM 2-1적점도분별위0.1830,0 2957,0.1167화0.2497 Pa·s.발효과정중질량분수위12%적TCA가용성담무명현증가,4주간락유간균적단백수해력무현저성차이(P＞0.05).
