开菲尔粒中发酵优势菌混合发酵生产开菲尔饮品的研究

目的]考察各菌株对酸乳各项发酵指标的影响,为开发稳定的开菲尔饮品生产工艺提供理论基础。方法]采用从开菲尔粒中筛选获得的6株优势菌进行单菌及混合发酵,以1×104个/ml的接种量,分别接种单菌或多种菌以等比例混合至新鲜牛奶中,30℃培养30 h后于4℃储存10 h,测定各项发酵指标。结果]利用2种菌混合发酵过程中,高加索乳杆菌与德氏乳杆菌混合发酵所得的酸乳风味最佳,高加索乳杆菌与肠膜明串珠菌混合发酵和肠膜明串珠菌与克鲁维酵母混合发酵的风味较好。3种菌混合发酵过程中,利用克鲁维酵母、乳酸乳球菌和肠膜明串珠菌混合发酵所得的酸乳风味最佳,利用假丝酵母、乳酸乳球菌和肠膜明串珠菌混合发酵以及利用克鲁维酵母、高加索乳杆菌和德氏乳杆菌进行发酵所得的酸乳风味较好。结论]利用酵母菌和乳酸菌混合发酵能有效提高牛奶中脂肪的降解率,但是抑制发酵乳中芳香物质的产生。2种菌混合发酵条件下所得酸乳的乳酸含量及黏度显著高于3种菌混合发酵,这可能与菌的共生过程中各菌的生长、代谢之间的相互作用有关。

Research on Using Preponderant Flora from Kefir Grains to Produce Kefir

Objective] The aim was to investigate the effects of each strain on fermentation parameters,in order to provide a theoretical basis for developing stable kefir production process.Method] Using six strains which screened from kefir grains to produce kefir,inoculate 1×104/ml preponderant flora into fresh milk,incubate at 30 ℃ for 30 h,then store at 4 ℃ for 10 h,then measure the fermentation parameters.Result] When using two strains for mixed fermentation,the kefir which was fermented by using Lactobacillus caucasicus and Lactobacillus delbeueckii has the best flavor,and the kefir which was fermented by using Lactobacillus caucasicus and Leuconostoc mesenteroides or Kluyveromyces and Leuconostoc mesenteroides has good flavor.When using three strains for mixed fermentation,the kefir which was fermented by using Kluyveromyces,Lactococcus lactis subspecies Cremoris and Leuconostoc mesenteroides subspecies Dextranicum has the best flavor,and the kefirs which were fermented by using Candida,Lactococcus lactis subspecies Cremoris and Leuconostoc mesenteroides subspecies Dextranicum;Kluyveromyces,Lactobacillus caucasicus and Lactobacillus delbeueckii have good flavor.Conclusion] The ratio of fat degradation of milk was significantly enhanced by using yeast and lactic acid bacteria for mixed fermentation,but it also suppressed the production of fragrance in kefir.The concentration of lactic acid and viscosity of kefirs which were fermented by using two strains for mixed fermentation were higher than that of three strains mixed fermentation,which probably associated with the interactions of growth and metabolism among different strains during symbiosis.