期刊文献+

藏灵菇发酵奶发酵特性的研究 被引量:37

Study on Fermentation Properties of Tibetan kefir
下载PDF
导出
摘要 本文研究了藏灵菇发酵奶发酵过程中酸度、有机酸、挥发性风味物质及微生物数量的变化,在发酵0、4、8、12、16、20h时采样,用高效液相色谱(HPLC)跟踪发酵过程中乳酸、乙酸和柠檬酸的变化;用气相色谱(GC)跟踪了发酵过程中乙醇、丁二酮、乙醛和丙酮的变化。实验结果表明,乳酸和乙酸在发酵过程中都呈上升趋势,发酵4h时,乳酸的生成量约是乙酸的20倍,发酵结束乳酸的量为8.56g/L(TK1),7.73g/L(TK2);乙酸的量为0.71g/L(TK1),0.81g/L(TK2),乳酸的量约是乙酸的9~12倍。柠檬酸从发酵开始就呈下降趋势。挥发性风味物质中乙醇的生成量最大,发酵结束分别达到3134mg/L(TK1),4994mg/L(TK2);丁二酮和乙醛的量较普通酸奶高,分别达到62.4mg/L(TK1)和37.8mg/L(TK1)。本研究也对发酵过程中微生物进行了分析,发酵结束,发酵奶中乳杆菌达到2.3×109CFU/ml(TK1),1.3×108CFU/ml(TK2);乳球菌达到1.3×109CFU/ml(TK1),1.1×108CFU/ml(TK2);酵母菌1.6×106CFU/ml(TK1),6.6×106CFU/ml(TK2)。TK1和TK2之间存在较大差异,TK1的风味好于TK2。 The changes of pH, organic acids, volatile flavor and microbial counts were studied on Tibetan kefir fermentation. Samples were collected at 0,4,8,12,16 and 20h of fermentation respectively. Lactic, acetic and citric acids were analyzed by HPLC. Ethanol, diacetyl, acetaldehyde and acetone were monitored with GC. The results showed that the content of lactic and acetic acids is increasing during fermentation. The production of lactic acid is 20 times more than acetic acid at 4 h, and 9- 12 times at the end of fermentation, reaching respectively 8.56g/L (TK1) and 7.73g/L(TK2), while the acetic acid reaches 0.71 g/L (TK1) and 0.81 g/I_(TK2) respectively. The concentration of citric acid gradually decreases with fermentation time. Among volatile flavors, ethanol is produced most, reaching 3134mg/L (TK1) and 4994mg/LtTK2)respectively at the end of fermentation. The production of diacetyl and acetaldehyde is higher than common yoghourL with the concentration reaching 62.4mg/L (TK 1 ) and 37.8mg/L (TK 1 ) respectively. In addition, microbial counts were evaluated in the paper. At the end of fermentation, the colony counts of lactococcus reach respectively 2.3 × 10^9CFU/ml(TK1) and 1.3 × 10^8 CFU/ml(TK2), lactococcus 1.3 × 10^9CFU/ml(TK1) and 1.1× 10^8CFU/mI(TK2), and yeasts 1.6 × 10^6CFU/ml(TK1) and 6.6 × 10^6 CFU/ml(TK2). The results show the great differences between TK1 and TK2.
出处 《食品科学》 EI CAS CSCD 北大核心 2006年第8期29-33,共5页 Food Science
基金 国家863计划(2002AA248041)
关键词 藏灵菇 发酵 有机酸 挥发性风味物质 微生物 Tibetan kefir fermentation organic acids volatile flavor microbial counts
  • 相关文献

参考文献12

  • 1de Man J C.A medium for the cultivation of lactobacilli[J].J Applied Bacteriology,1960,23(1):130-135.
  • 2Lee S,Vedamuthu E,Washam C,et al.An agar medium for the differential enumeration of yogurt starter bacteria[J].Journal of Milk Food Technology,1974,37:272-276.
  • 3Graciela L Garrote,Analia G Abraham,Graciela L Deantoni.Chemical and microbiological characterisation of kefir grains[J].Journal of Dairy Research,2001,68:639-652.
  • 4洪南,候军.SAS for Windows(V8)统计分析系统教程新编[M].清华大学出版社,2004.
  • 5Kroger M.Quality of yogurt[J].J Dairy Sci,1995,59:344-350.
  • 6Marshall V M.Fermented milks and their future.I Micrological aspects[J].J Dairy Sci,1987,54:559-574.
  • 7肖琳琳,董明盛.干酪乳杆菌KM-16的筛选及其降胆固醇活性研究[J].中国乳品工业,2003,31(6):7-10. 被引量:46
  • 8刘变芳,樊明涛,金丹."西藏雪莲"中乳酸菌的分离鉴定及发酵性能研究[J].西北农林科技大学学报(自然科学版),2004,32(B11):83-86. 被引量:18
  • 9Fernandez-Garcia E,McGregor J U.Determination of organic acids during the fermentation and cold storage of yought[J].J Dairy Sci,1983,77:2934-2939.
  • 10Valeric M,Marshell.Starter culture for milk fermentation and their characteristics[J].Journal of the Society of Dairy Technology,1993,46:49-56.

二级参考文献14

  • 1孙敬方.高脂血症的模型动物[J].上海实验动物科学,1995,15(4):240-242. 被引量:9
  • 2GRUNEWALD K K. Sera cholesterol levels in rats fed skim milk fermented by lactobacillus acidophilus[J]. J Food sci, 1982, 47( 2): 2 078-2 079.
  • 3LIN S Y, AYRES J W, WILLIA WINKLER J R, et al. Lactobacillus effects on cholesterol: in vitro and in vivo results[J]. J Dairy sci, 1989, 72( 2): 2 882-2 889.
  • 4凌代云,东秀株乳酸细菌分类鉴定及实验方法 [M] 北京:中国轻工业出版社, 1998
  • 5MAN G V, SPOERRY. A study of surfactant and cholesteremia in the Massi[J]. Am J Clin Nutr, 1974, 27: 464-469.
  • 6GILLILAND S E, NELSON C R. Assilimilation of cholesterol by Lactobacillus acidophilus[J]. Appl Environ. Microbiol, 1985, 49: 377-381.
  • 7KLAVER F A K, VAN DER MEER R. The assumed assimilation of cholesterol by Lactobacillus and Bifidobacterium bifidus is due to their bile salt de conjugation activity[J]. Appl Environ Microbiol, 1993, 59: 1 120-1 124.
  • 8AKALIN A S, GONC S. Influence of yogurt and acidophilus yogurt on serum cholesterol levels in mice[J]. J Dairy sci, 1997, 80( 2): 2 721-2 725.
  • 9[澳]斯克尔曼(V·B·D·Skarman) 著,蔡妙英.细菌属的鉴定指导[M]科学出版社,1978.
  • 10金世琳.乳酸菌的科学与技术[J].中国乳品工业,1998,26(2):14-16. 被引量:156

共引文献60

同被引文献337

引证文献37

二级引证文献174

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部