适于脱脂羊奶益生菌发酵剂发酵条件的优化
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摘要
以干酪乳杆菌(Lactobacillus casei)、嗜酸乳杆菌(Lactobacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)、副干酪乳杆菌(Lactobacillus paracasei)、长双歧杆菌(Bifidobacterium longum)为试验菌种,对脱脂羊奶为发酵基质的益生菌发酵条件进行研究。通过单菌发酵和复配菌种发酵试验,筛选出最佳的益生菌复配组合。在单因素试验的基础上,通过正交试验优化复配益生菌的最佳发酵条件。结果表明:最佳益生菌复配组合为干酪乳杆菌(L. casei)和长双歧杆菌(B. longum),接种比例为3∶1,接种量为4%,发酵温度为37℃,发酵时间为54 h。在此优化条件下,发酵基质中的最大活菌数为9.59×10~8 CFU/m L,滴定酸度达到198.56°T。
Using Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Bifidobacterium longum as experimental bacteria, the fermentation conditions of probiotic using the defatted goat milk as fermented substrate were studied. Through single bacterium fermentation and compound bacteria fermentation experiments, the optimal compound probiotics were screened. On the basis of single factor experiments, the optimum fermentation conditions of compound probiotics were optimized by orthogonal experiments. The results showed that the optimal combination was L. casei and B. longum ratio 3∶1, inoculum 4%, fermentation temperature 37 ℃ and time 54 h. Under these conditions, the maximum viable probiotics count was 9.59×10~8 CFU/ml, titration acidity was 198.56 °T.
Using Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Bifidobacterium longum as experimental bacteria, the fermentation conditions of probiotic using the defatted goat milk as fermented substrate were studied. Through single bacterium fermentation and compound bacteria fermentation experiments, the optimal compound probiotics were screened. On the basis of single factor experiments, the optimum fermentation conditions of compound probiotics were optimized by orthogonal experiments. The results showed that the optimal combination was L. casei and B. longum ratio 3∶1, inoculum 4%, fermentation temperature 37 ℃ and time 54 h. Under these conditions, the maximum viable probiotics count was 9.59×10~8 CFU/ml, titration acidity was 198.56 °T.
引文
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[19]刘成国,易文芝,周辉.高活菌数复合益生菌发酵乳工艺优化[J].农业工程学报,2013,29(13):286-296.
[20]王银,葛萍,白莉圆,等.益生菌发酵羊乳工艺的研究[J].中国乳品工业,2017,45(1):54-56,64.
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[22]易文芝.基于高活菌数的益生菌酸乳发酵技术研究[D].长沙:湖南农业大学,2014.
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[24]杨起恒.乳酸菌发酵机理及酸奶工艺优化研究[D].北京:中国农业大学,2004.
[25]李宏梁,刘辉.发酵酸奶生产工艺优化[J].现代食品科技,2008,24(4):360-364.
[2]杜鹏,霍贵成.国内外益生菌制品发展现状[J].食品科学,2004,25(5):194-198.
[3]农清栋,屈泽强,许凤妙,等.益生菌的作用机制及临床应用研究进展[J].轻工科技,2017,33(5):28-30.
[4]BULTMAN S J.The microbiome and its potential as a cancer preventive intervention[J].Seminar Oncol,2016,43(1):97-106.
[5]刘齐,孙美玲,王鲁峰,等.益生菌的功能活性及其分子机理探究的研究进展[J].中国酿造,2014,33(1):14-19.
[6]SHAH N P.Some beneficial effects of probiotic bacteria[J].Biosci Micro覲ora,2000,19(2):99-106.
[7]陆英.益生菌发酵剂的研究[D].无锡:江南大学,2006.
[8]杨琳琳.益生菌发酵玫瑰花饮料的研究[D].济南:山东师范大学,2018.
[9]HELLER J K.Probiotic bacteria in fermented foods:product characteristics and starter organisms[J].Am J Clin Nutr,2001,73(2):374S-379S.
[10]易文芝,刘成国.基于产酸能力和高活菌数的益生菌复合菌种发酵技术研究[J].中国乳品工业,2013,41(9):18-20.
[11]SHAH N P.Probiotic bacteria:selective enumeration and survival in dairy foods[J].J Dairy Sci,2000,83(4):894-907.
[12]祝静.羊酸奶发酵工艺及其质构特性和风味成分研究[D].杨凌:西北农林科技大学,2011.
[13]高佳媛,邵玉宇,王毕妮,等.羊奶及其制品的研究进展[J].中国乳品工业,2017,45(1):34-38.
[14]刘畅,许晓丹,史永翠,等.羊奶的营养保健功能与研究现状[J].乳业科学与技术,2013,36(1):25-28.
[15]AHMED M,LEILA B M.Lactobacilli isolated from algerian goat's milk as adjunct culture in dairy products[J].Brazil Arch Biol Technol,2014,57(3):410-420.
[16]李串娜.酸羊奶发酵菌株培养及冻干保护剂的研究[D].西安:陕西科技大学,2013.
[17]葛萍.益生菌羊乳饮料的制备[D].西安:陕西师范大学,2015.
[18]陈慧.益生菌发酵对羊酸奶食用品质和脂肪酸的影响[D].杨凌:西北农林科技大学,2013.
[19]刘成国,易文芝,周辉.高活菌数复合益生菌发酵乳工艺优化[J].农业工程学报,2013,29(13):286-296.
[20]王银,葛萍,白莉圆,等.益生菌发酵羊乳工艺的研究[J].中国乳品工业,2017,45(1):54-56,64.
[21]周琦.不同基质和接种量对益生菌L.casei Zhang及B.animalis V9发酵特性的影响[D].呼和浩特:内蒙古农业大学,2010.
[22]易文芝.基于高活菌数的益生菌酸乳发酵技术研究[D].长沙:湖南农业大学,2014.
[23]张水华.食品分析[M].北京:中国轻工业出版社,2004:83.
[24]杨起恒.乳酸菌发酵机理及酸奶工艺优化研究[D].北京:中国农业大学,2004.
[25]李宏梁,刘辉.发酵酸奶生产工艺优化[J].现代食品科技,2008,24(4):360-364.