CAJ | 학술논문

对传统发酵食品来源的三株植物乳杆菌（Lactobacillusplantarum）的发酵特性进行试验分析。结果表明植物乳杆菌DH1-XHG-3具有适度的菌体自溶特性和蛋白水解活力，且能够高产胞外多糖（99.7mg/L）。将植物乳杆菌DH1-XHG-3作为附属发酵剂应用于酸奶中，发现添加植物乳杆菌的酸奶样品经冷藏21d后菌株DH1-XHG-3的活菌数仍保持在108CFU/mL，且酸奶样品的乳清析出率低于对照组，感官评定、质构特性和持水力均高于对照组。以上结果证明植物乳杆菌DH1-XHG-3适合作为附属发酵剂应用于发酵乳制品中。
대전통발효식품래원적삼주식물유간균（Lactobacillusplantarum）적발효특성진행시험분석。결과표명식물유간균DH1-XHG-3구유괄도적균체자용특성화단백수해활력，차능구고산포외다당（99.7mg/L）。장식물유간균DH1-XHG-3작위부속발효제응용우산내중，발현첨가식물유간균적산내양품경랭장21d후균주DH1-XHG-3적활균수잉보지재108CFU/mL，차산내양품적유청석출솔저우대조조，감관평정、질구특성화지수력균고우대조조。이상결과증명식물유간균DH1-XHG-3괄합작위부속발효제응용우발효유제품중。
Fermentation characteristics of 3 stains probiotic Lactobacillus plantarum were analyzed in this study, the results showed that this exopolysaccharide producted strain of L. plantarum DH1-XHG-3 had a moderate autolytic and proteolytic activity. Therefore L. plantarum DH1-XHG-3 could be used as a adjunct culture in yoghurt. The results showed that the viable count of DH1-XHG-3 in yoghurt samples could remain to 108CFU/mL after 21 days of refrigerated, and the whey precipitation rate of yogurt was lower than control group, meanwhile sensory evaluation, textural properties and water holding capacity were lower. These results indicated that L. plantarum DH1-XHG-3 could be considered as a promising probiotic adjunct culture used in fermented products.