摘要
嗜热链球菌S10分离自青海地区自然发酵酸牛乳,具有良好的弱后酸化能力和发酵特性。本研究将分离自不同国家传统发酵乳及酸马奶的4株保加利亚乳杆菌IMAU20450、IMAU95110、IMAU62091和IMAU62161,分别与嗜热链球菌S10进行复配组成发酵剂(A、B、C和D),以商业发酵剂(E)为对照,采用多频扩散波谱法研究发酵过程中的微流变学特性,并对贮藏稳定性和后酸化进行综合评价。结果表明:发酵过程中A组发酵乳的固液平衡值最低,而黏性因子、弹性因子高于B、C、D组发酵乳,表明A组发酵乳形成具有较高强度的乳凝胶结构。在4℃贮藏21 d期间,A组和C组硬度与对照组无差异,均显著大于其它试验组(P<0.05),各试验组发酵乳的黏度、持水与对照组无显著性差异(P>0.05)。25℃贮藏14 d后酸化评价表明,B组和D组发酵乳pH值和滴定酸度均分别小于和大于其它各组(P<0.05),而A组和C组的发酵乳与对照组无显著性差异,说明A组和C组发酵剂具有弱后酸特性。同时A、C组感官评价得分最高,发酵乳酸甜比恰当,组织均匀,质地细腻丝滑。综上,保加利亚乳杆菌IMAU20450、IMAU62091分别与嗜热链球菌S10复配时酸乳发酵和贮藏特性较好,具有进一步研究价值和较好应用前景,为乳酸菌发酵剂开发提供物质基础和数据参考。
Streptococcus thermophilus S10 was isolated from naturally fermented milk in Qinghai region,and has good weak post-acidification ability and fermentation characteristics.In this study,4 strains of Lactobacillus bulgaricus IMAU20450,IMAU95110,IMAU62091 and IMAU62161,isolated from traditional fermented milk and yogurt in different countries,were compounded with Streptococcus thermophilus S10 to form a starter(A,B,C and D),and commercial starter(E)as the control group.The microrheological properties of the fermentation process were studied by multi-frequency diffusion spectroscopy,the storage stability and post-acidification were comprehensively evaluated.The results showed that the solid liquid balance value of group A fermented milk was the lowest during the fermentation process,while the coefficient of viscosity and elasticity factor were higher than those of group B,C,and D fermented milk,indicating that group A fermented milk formed structure with higher strength.During storage at 4℃for 21 days,the hardness of groups A and C had no difference with the control group,and were significantly greater than those of the other experimental groups(P<0.05).The acidification evaluation after 14 days of storage at 25℃found that the pH value and titratable acidity of the fermented milk in groups B and D were lower than and greater than those in the other groups,respectively(P<0.05),while the fermented milk in groups A and C had no significant difference with the control group.Between groups A and C indicated that the starter in groups A and C had weak post-acid properties.At the same time,the sensory evaluation scores of groups A and C were the highest.In conclusion,when Lactobacillus bulgaricus IMAU20450 and IMAU62091 were compounded with Streptococcus thermophilus S10 respectively,the fermentation and storage characteristics of yogurt were better,and they had further in-depth research value and better application prospects,which provided material basis and data reference for the development of lactic acid bacteria starter.
作者
孙悦欣
史嘉琦
李璟
刘俊霞
杨志辉
杨淑娟
白梅
王记成
张和平
Sun Yuexin;Shi Jiaqi;Li Jing;Liu Junxia;Yang Zhihui;Yang Shujuan;Bai Mei;Wang Jicheng;Zhang Heping(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第10期206-215,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
内蒙古科技重大专项(2021ZD0014)
国家自然科学基金青年科学基金项目(32101918)
内蒙古自治区自然科学基金项目(2022QN03021)。
关键词
保加利亚乳杆菌
嗜热链球菌
发酵乳
Lactobacillus bulgaricus
Streptococcus thermophilus
fermented milk
