摘要
为研究乳酸乳球菌乳酸亚种丁二酮变种(Lactococcus lactis ssp.Lactis biovar diacetylactis)在单菌发酵,或与嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bulgaricus)混合发酵条件下对羊奶中脂肪酸含量影响情况,利用气相色谱法进行脂肪酸分析,结果表明:L.diacetylactis发酵显著提高了羊奶中、短链脂肪酸百分含量,降低了长链脂肪酸百分含量(p<0.05);L.diacetylactis接种量对发酵羊奶成品中脂肪酸组成影响不显著;L.diacetylactis与S.thermophilus、L.bulgaricus混合发酵羊奶中脂肪酸组成不受S.thermophilus、L.bulgaricus影响。因此,L.diacetylactis发酵适用于开发风味良好、营养合理的酮香型羊奶保健品。
Goat milk was fermented by pure culture of Lactococcus lactis ssp.Lactis biovar diacetylactis or mixed cultures of L.diacetylactis,Streptococcus thermophilus and Lactobacillus bulgaricus.The fatty acids of the fermented goat milk were determined by capillary gas chromatography.Results indicated that L.diacetylactis could increase the percentage of short-and media-chain fatty acids and decrease the percentage of long-chain fatty acids significantly（p0.05）.The inoculation amount of L.diacetylactis had little effect on the fatty acids of fermented goat milk.Besides,the inoculation of S.thermophilus and L.bulgaricus had no influence on the fatty acids at presence of L.diacetylactis.In conclusion,L diacetylactis could be used for manufacture of goat milk dairy with improving flavor and functional properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期85-87,91,共4页
Science and Technology of Food Industry
基金
公益行行业科研专项经费项目(3-45)
陕西省攻关项目(K331021103)
关键词
乳酸乳球菌乳酸亚种丁二酮变种
发酵
气相色谱
脂肪酸
Lactococcus lactis ssp.Lactis biovar diacetylactis
fermentation
gas chromatogram
fatty acid
