不同乳酸菌对酸乳中霉菌污染的控制比较研究

以搅拌型酸乳为研究对象,比较A、B2种市售乳酸菌对酸乳中霉菌污染的控制效果及对酸乳营养成分、质构和感官品质的影响.结果表明:乳酸菌A、B对酸乳中污染的霉菌均具有不同程度的抑制作用,其中按厂家推荐量(乳酸菌A 2.0×106 CFU/mL,乳酸菌B 1.38×107 CFU/mL)添加时,乳酸菌B对霉菌的抑菌效果较好;但按2.0×106 CFU/mL的量添加乳酸菌A、B时,乳酸菌A对霉菌的抑制效果较好;乳酸菌B的添加对酸乳的风味会产生不良的影响,乳酸菌A的添加在保质期内对酸乳的感官品质基本无影响;添加了乳酸菌A、B的酸乳样品的营养成分和质构与对照组相比无太大变化.由此可见,部分乳酸菌的添加可以抑制酸乳中霉菌的滋生,而其抑菌效果与菌种种类和添加剂量有关.

Comparison of the Effects of Different Lactobacillus on the Control of Mold Contamination in Yogurt

The objective of this study is to identify the effect of two commercial Lactobacillus cultures, Lactobacillusplantarum (A) and a mixture of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus paracasei, on thecontrol of mold contamination, nutrients, texture and sensory qualities of stirred yogurt. The results demonstrated thatthese two cultures exerted different degrees of inhibition on mold growth. Culture B led to higher degree of mold inhibitionthan culture A when added at the manufacturer recommended amount (A: 2.0 × 106 CFU/mL, B: 1.38 × 107 CFU/mL). Incontrast, culture B at 2.0 × 106 CFU/mL had less inhibition capability than culture A. The flavor of yogurt was adverselyaffected by culture B, while culture A showed no effect during the shelf-life period. Compared with the control group, the nutrientsand texture of yogurt with culture A or B were not changed greatly. In conclusion, Lactobacillus cultures can inhibit the growth ofmold in yogurt, where its bacteriostatic ability is related to the species and concentration of strains added.