人源多菌株益生菌发酵条件的研究
|
摘要
为生产出具有降胆固醇功能特性的发酵乳,以酸度、黏度、游离氨基酸和活菌数为响应面研究L. rhamnosus LV108、L. casei grx12及L. fermentum grx08不同配比的发酵特性,以活菌数和感官评价优化多菌株人源益生菌的发酵工艺。结果表明:混合乳酸菌(L.rhamnosus LV108∶L. casei grx12∶L. fermentum grx08=2∶1∶1)发酵时间适当、后酸化较弱、黏度较强、游离氨基酸较多且产品活菌数高。按照该比例制备的酸奶,其最佳工艺条件为接种量为5.0%,蔗糖添加量为8.0%,发酵温度为37℃,乳固形物含量为12.0%。
In order to produce fermented milk with cholesterol-lowering function, the fermentation characteristics of L. rhamnosus LV108, L.casei grx12 and L. fermentum grx08 in different proportions were studied by response surface methodology with acidity, viscosity, free amino acids and viable bacteria. The fermentation process of several probiotics strains was optimized by the number of viable bacteria and sensory evaluation. The results showed that L.rhamnosus LV108∶L.casei grx12∶L.fermentum grx08=2∶1∶1) had proper fermentation time, weak postacidification, strong viscosity, more free amino acids and higher number of live bacteria. The optimum technological conditions of yoghurt prepared according to this ratio are inoculation amount of 5.0%, sucrose addition amount of 8.0%, fermentation temperature of 37 ℃ and milk solids content of 12.0%.
In order to produce fermented milk with cholesterol-lowering function, the fermentation characteristics of L. rhamnosus LV108, L.casei grx12 and L. fermentum grx08 in different proportions were studied by response surface methodology with acidity, viscosity, free amino acids and viable bacteria. The fermentation process of several probiotics strains was optimized by the number of viable bacteria and sensory evaluation. The results showed that L.rhamnosus LV108∶L.casei grx12∶L.fermentum grx08=2∶1∶1) had proper fermentation time, weak postacidification, strong viscosity, more free amino acids and higher number of live bacteria. The optimum technological conditions of yoghurt prepared according to this ratio are inoculation amount of 5.0%, sucrose addition amount of 8.0%, fermentation temperature of 37 ℃ and milk solids content of 12.0%.
引文
[1]陆东林,徐敏,吴星星.加强发酵乳产品开发的探讨[J].新疆畜牧业, 2017(2017年11):32-35.
[2]魏小雁,冀林立,刘建军,等.酸奶发酵剂菌种的产香物质及发酵特性研究[J].乳业科学与技术, 2008(1):21-23.
[3]吕锡斌,何腊平,张汝娇,李翠芹,张玲,朱秋劲.双歧杆菌生理功能研究进展[J].食品工业科技,2013,34(16):353-358.
[4]陈大卫.辅助降血脂益生乳酸菌的筛选及其对高血脂大鼠肠道菌群的影响[D].扬州大学, 2014.
[5] MCNAMARA J R, WARNICK G R, COOPER G R. A brief history of lipid and lipoprotein measurements and their contribution to clinical chemistry[J]. Clinica chimica acta, 2006, 369(2):158-167.
[6]中华人民共和国卫计委. GB5009.239-2016食品酸度的测定[S].北京:中国标准出版社, 2016.
[7]栾少萌,李鹏,马超峰,等.嗜热链球菌在鲜奶发酵中的抗逆性研究[J].中国食品添加剂, 2012(S1):265-269.
[8] CHURCH F C, SWAISGOOD H E, PORTER D H, et al. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins1[J]. Journal of Dairy Science, 1983, 66(6):1219-1227.
[9]陈廷续.市售酸奶中活乳酸菌数的测定[J].农业技术与装备, 2011(4):36-38.
[10]刘继超,药璐,姜铁民,等.响应面法优化添加植物乳杆菌的益生菌发酵乳生产工艺研究[J].中国乳品工业, 2014, 42(5):60-64.
[11]黄文利,陈卫,陆英,等.益生菌干酪乳杆菌LC-15生长及发酵特性研究[J].乳业科学与技术, 2007, 29(6):282-286.
[12]薛梅.鼠李糖乳杆菌LV108对免疫低下大鼠肠道菌群及代谢的影响研究[D].扬州大学,2016.
[13]顾瑞霞,刘东,黄玉军,等.干酪乳杆菌grx12在制备治疗慢性酒精性肝损伤产品中的应用[P].江苏:CN103893215A,2014-07-02.
[14]顾瑞霞,黄玉军,梁文星,等.具有辅助降血脂功能的发酵乳杆菌grx08及其应用[P].江苏:CN103333847A,2013-10-02.
[15]苏颖晶,李理,余保宁,等.解淀粉乳杆菌L6发酵的全谷物酸奶及其功能性研究[J].中国酿造, 2018(04):33-37.
[16]王文超.微生物谷氨酰胺转氨酶作用于酸奶蛋白凝胶特性及抗氧化机理研究[D].浙江科技学院, 2017.
[17]赵永波.蓝莓酸奶中多酚的稳定性及抗氧化活性研究[D].东北农业大学, 2017.
[18]李思宁,唐善虎,胡洋,等.发酵温度波动对酸奶感官,质构和风味特性的影响[J].食品工业科技, 2018, 39(4):82-87.
[2]魏小雁,冀林立,刘建军,等.酸奶发酵剂菌种的产香物质及发酵特性研究[J].乳业科学与技术, 2008(1):21-23.
[3]吕锡斌,何腊平,张汝娇,李翠芹,张玲,朱秋劲.双歧杆菌生理功能研究进展[J].食品工业科技,2013,34(16):353-358.
[4]陈大卫.辅助降血脂益生乳酸菌的筛选及其对高血脂大鼠肠道菌群的影响[D].扬州大学, 2014.
[5] MCNAMARA J R, WARNICK G R, COOPER G R. A brief history of lipid and lipoprotein measurements and their contribution to clinical chemistry[J]. Clinica chimica acta, 2006, 369(2):158-167.
[6]中华人民共和国卫计委. GB5009.239-2016食品酸度的测定[S].北京:中国标准出版社, 2016.
[7]栾少萌,李鹏,马超峰,等.嗜热链球菌在鲜奶发酵中的抗逆性研究[J].中国食品添加剂, 2012(S1):265-269.
[8] CHURCH F C, SWAISGOOD H E, PORTER D H, et al. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins1[J]. Journal of Dairy Science, 1983, 66(6):1219-1227.
[9]陈廷续.市售酸奶中活乳酸菌数的测定[J].农业技术与装备, 2011(4):36-38.
[10]刘继超,药璐,姜铁民,等.响应面法优化添加植物乳杆菌的益生菌发酵乳生产工艺研究[J].中国乳品工业, 2014, 42(5):60-64.
[11]黄文利,陈卫,陆英,等.益生菌干酪乳杆菌LC-15生长及发酵特性研究[J].乳业科学与技术, 2007, 29(6):282-286.
[12]薛梅.鼠李糖乳杆菌LV108对免疫低下大鼠肠道菌群及代谢的影响研究[D].扬州大学,2016.
[13]顾瑞霞,刘东,黄玉军,等.干酪乳杆菌grx12在制备治疗慢性酒精性肝损伤产品中的应用[P].江苏:CN103893215A,2014-07-02.
[14]顾瑞霞,黄玉军,梁文星,等.具有辅助降血脂功能的发酵乳杆菌grx08及其应用[P].江苏:CN103333847A,2013-10-02.
[15]苏颖晶,李理,余保宁,等.解淀粉乳杆菌L6发酵的全谷物酸奶及其功能性研究[J].中国酿造, 2018(04):33-37.
[16]王文超.微生物谷氨酰胺转氨酶作用于酸奶蛋白凝胶特性及抗氧化机理研究[D].浙江科技学院, 2017.
[17]赵永波.蓝莓酸奶中多酚的稳定性及抗氧化活性研究[D].东北农业大学, 2017.
[18]李思宁,唐善虎,胡洋,等.发酵温度波动对酸奶感官,质构和风味特性的影响[J].食品工业科技, 2018, 39(4):82-87.