| 酸乳高自溶度复合发酵剂配方优化 |
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| 引用本文： | 孙洁,王希卓,刘鹭,文一,张书文,吕加平.酸乳高自溶度复合发酵剂配方优化[J].农业工程学报,2014,30(8):272-279. |
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| 作者姓名： | 孙洁 王希卓 刘鹭 文一 张书文 吕加平 |
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| 作者单位： | 1．农业部规划设计研究院，北京 100125; 2．中国农业科学院农产品加工研究所，北京 100193;;1．农业部规划设计研究院，北京 100125;;2．中国农业科学院农产品加工研究所，北京 100193;;3．环境保护部环境规划院，北京 100012;;2．中国农业科学院农产品加工研究所，北京 100193;;2．中国农业科学院农产品加工研究所，北京 100193; |
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| 基金项目： | 公益性行业（农业）科研专项（201303085）（201003077）；现代农业产业技术体系北京市奶牛创新团队 |
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| 摘 要： | 乳酸菌的自溶特性可对发酵乳制品品质产生影响,发酵剂菌体快速自溶不仅缩短酸乳发酵周期、降低了生产成本,同时菌体自溶之后释放的胞内物质又决定着酸乳的风味和感官特性。为了复配出一种高质量的复合型酸乳发酵剂,该文对前期研究筛选出的3株高度自溶的酸乳发酵剂菌株:德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii ssp.Bulgaricus)LD3-A3、唾液链球菌嗜热亚种(Streptococcus salivarius ssp.)GS1-A8和乳酸乳杆菌(Lactobacillus lactis)S15-A3进行复配,运用二次正交旋转组合设计复合发酵剂中各菌株比例,并讨论了3株菌株之间的共生关系和交互作用,根据所建模型优选结果,最后确定3种菌株最优组合方案为:GS1∶LD3-A3∶S15-A3为45∶1∶3。使用该复合发酵剂制作的酸乳感官性状优良,具有较好的风味和质地,在货架期贮藏条件下(10~15℃)后酸化程度小,可极好的满足生产需要。该文所得高自溶度复合发酵剂具有很好的生产实践指导和应用价值。
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| 关 键 词： | 发酵剂 菌 发酵 乳酸菌 自溶 酸乳 |
| 收稿时间： | 6/5/2013 12:00:00 AM |
| 修稿时间： | 4/8/2014 12:00:00 AM |
Formula optimization of high autolytic complex microbial agents for yogurt |
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| Institution: | 1. Chinese Academy of Agricultural Engineering, Beijing 100125, China; 2. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;;1. Chinese Academy of Agricultural Engineering, Beijing 100125, China;;2. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;;3. Chinese Academy for Environmental Planning, Beijing 100012, China;;2. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;;2. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; |
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| Abstract: | Cell autolysis could be induced by bacterial peptidoglycan hydrolases (autolysins) degrading the peptidoglycan structure of cell walls. Autolysis of lactobic acid bacteria shows direct influence on the characteristics of fermented milk products. Three high autolysis rate lactic acid bacteria, Lactobacillus delbrueckii ssp. Bulgaricus LD3-A3, Streptococcus salivarius ssp. and Thermophilus GS1-A8, and Lactobacillus lactis S15-A3 were tested to obtain a good yogurt starter. The three-factors quadratic regression orthogonal rotational composite experiment was designed to determine the effects of the three high autolysis strains on yogurt characteristics during fermentation, and the effects of mixed symbiosis and interactions were also analyzed. |
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| Keywords: | starters bacteria fermentation lactic acid bacteria autolysis yogurt |
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