摘要
采用琼脂扩散法,以酸奶常见腐败真菌(黄曲霉、马克思克鲁维酵母、季也蒙毕赤酵母)为指示菌,从140株乳杆菌中筛选出1株抑菌效果明显的菌株F32-2,经过16S rDNA鉴定为鼠李糖乳杆菌。将F32-2作为辅助发酵剂应用于酸奶生产和防腐保鲜,对贮藏期酸奶的感官和理化性质进行测定,评价F32-2在酸奶中的生物防腐效果。结果表明:添加F32-2缩短了酸奶发酵时间,提高了乳杆菌总数,在贮藏后期延缓了酸奶后酸化,对酸奶的感官品质无负面影响;在4℃贮藏28 d,实验组对马克思克鲁维酵母菌的抑制率最高达到了66.09%;在常温贮藏条件下,接种鼠李糖乳杆菌F32-2的酸奶能有效抑制酸奶中霉菌生长,货架期延长至28 d以上。鼠李糖乳杆菌F32-2可以作为酸奶辅助发酵剂应用于酸奶生产。
The strain F32-2 with potent antifungal activity was selected from 140 lactic acid bacteria.The most commonly existed spoilage microorganisms in yogurt,Meyerozyma guilliermondii,Kluyveromyces marxianus,Aspergillus flarus were used as indicators.The strain F32-2 was identified as Lactobacillus rhamnosus.The effect of strain F32-2 on yogurt sensory character,properties and antimicrobial activity were studied.The results showed that the strain F32-2 could shorten the fermentation time of yogurt,increase the total number of lactic acid bacteria,and delay the acidification of yogurt.In addition,it had no negative effect on the sensory character.The inhibition rate could reach 66.09%against K.marxianus in yogurt stored at 4℃for 28 days.The supplementation of F32-2 could effectively inhibit the growth of mold in yogurt at room temperature and extend the shelf life to more than 28 days.It was suggested that L.rhamnosus F32-2 could be used as supplementary starter in yogurt production.
作者
张颖
刘同杰
公丕民
张兰威
王淑梅
易华西
ZHANG Ying;LIU Tongjie;GONG Pimin;ZHANG Lanwei;WANG Shumei;YI Huaxi(College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China;College of Food Engineering,Harbin University,Harbin 150086,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第19期84-89,共6页
Food and Fermentation Industries
基金
山东省自然科学基金重点项目(ZR2020KC009)
国家自然科学基金项目(31771988)。
关键词
抗真菌
乳酸菌
生物防腐剂
保鲜菌
酸奶
antifungal
lactic acid bacteria
biological preservative
bioprotective culture
yogurt
