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提高嗜酸乳杆菌酸乳菌活力的研究 总被引:1,自引:1,他引:1
以嗜酸乳杆菌为主发酵剂,嗜热链球菌和保加利亚乳杆菌为辅助发酵剂制作嗜酸乳杆菌酸乳,采用正交实验,并分析发酵过程中pH、乳酸菌数以及感官品质的变化,确定混合菌种的最佳比例。结果表明,嗜酸乳杆菌1.8%、嗜热链球菌1.4%、保加利亚乳杆菌0.6%混合发酵,可以提高乳中嗜酸乳杆菌的菌活力并改善其风味。经验证,混合菌种发酵制作的酸奶在风味和保健功能等方面明显优于单一菌种发酵制作的酸乳。 相似文献
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嗜酸乳杆菌发酵大豆酸凝乳的研究 总被引:2,自引:0,他引:2
本文研究了嗜酸乳杆菌在豆乳中的生长情况,考察了温度、接种量、木瓜汁添加、嗜酸乳杆菌与植物乳杆菌复配比例对发酵的影响,最后根据发酵豆乳的感官指标,确定了嗜酸乳杆菌发酵豆乳的最佳工艺。结果表明,发酵温度为39℃、接种量为6%、木瓜汁添加量为10%、嗜酸乳杆菌与植物乳杆菌配比为1:2是制作木瓜发酵豆乳的最佳工艺条件。产品中嗜酸乳杆菌的活菌数达到3.0×109CFU/mL,且产品口感良好。 相似文献
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为了提高益生菌发酵乳的活菌数及发酵过程中的产酸能力,本研究以干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、嗜热链球菌、保加利亚乳杆菌为试验菌种,通过单菌种发酵和复合菌种发酵试验,筛选出最佳的复合菌种组合.试验结果表明:在接种量为5%,接种比例为1∶1,发酵温度为37℃,葡萄糖的添加量为2.5%(质量分数),脱脂乳乳固体质量分数为12%的条件下,干酪乳杆菌和双歧杆菌复合发酵效果最佳,最大滴定酸度可达到328°T,最大活菌数达到2.3×1011 mL-1,与其他菌种组合相比,提高了一个对数级,且在贮藏过程中活菌数下降速度较慢. 相似文献
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高加索酸奶中乳酸菌的分离与鉴定 总被引:1,自引:0,他引:1
从自然发酵的5份酸奶样品中,通过平板划线等方法分离筛选乳酸菌。经形态特征,生理生化特性及糖发酵试验等,筛选到12株乳酸菌,分别为:乳杆菌7株,其中:3株德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus),3株瑞士乳杆菌(Lactobacillus hel-veticus),1株罗伊氏乳杆菌(Lactobacillus reuteri);乳酸球菌5株,包括3株嗜热链球菌(Streptococcus thermophilus),2株乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris)。 相似文献
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A M MORTAZAVIAN M R EHSANI S M MOUSAVI K REZAEI S SOHRABVANDI J A REINHEIMER 《International Journal of Dairy Technology》2007,60(2):123-127
The effect of refrigerated storage temperature was studied at 2, 5 and 8°C on the viability of probiotics in ABY ( Lactobacillus acidophilus, Bifidobacterium lactis BB-12 and yogurt bacteria. Bulgaricus , i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus ) probiotic yogurt. The study was carried out during a 20-day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro-organisms was analysed at 5-day intervals throughout the refrigerated storage period. After 20 days, storage at 2°C resulted in the highest viability of L. acidophilus , whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8°C. 相似文献
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以Lyofast LH 13瑞士乳杆菌和Lyofast LB 8保加利亚乳杆菌为原料菌,研究复合菌体富硒条件。在单因素试验基础上,利用响应面得出,最优富硒条件为:Lyofast LH 13瑞士乳杆菌和Lyofast LB 8保加利亚乳杆菌接种复合比例1∶1,加硒质量浓度10μg/mL,接种量5%,复合菌体培养后25 h后加入硒溶液,培养时间60 h。在该最优条件下,复合菌体含硒量554μg/g。硒转化率为55.4%。利用富硒的复合菌种发酵剂发酵的酸乳在贮藏期内有机硒含量达27.7μg/kg,具有较高的硒含量,且在贮藏期中,各项理化指标均处于较优水平。 相似文献
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Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate 总被引:1,自引:0,他引:1
ABSTRACT: Growth of some probiotic bacteria was significantly improved in milk supplemented with whey protein hydrolysate (WPH). However, WPH had no effect on the growth of Lactobacillus delbrueckii ssp. bulgaricus 18, L. delbrueckii ssp. bulgaricus 10442, and Streptococcus thermophilus 1. When the probiotic bacteria were grown in combination with different yogurt cultures in milk, WPH caused significant increases in growth of Bifidobacterium longum S9, L. acidophilus O16, and L. acidophilus L-1. However, by day 28 of refrigerated storage, the populations of the probiotic cultures that had been grown in samples supplemented with WPH were similar or below those in the control samples. 相似文献
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从金华火腿、光明酸奶、光明奶酪、味全乳酸菌饮品及泡菜等样品中分离得到100余株乳酸菌菌株,利用高胆固醇MRS-CHOL培养基测定其体外胆固醇去除能力,从中筛选得到一株高效去除胆固醇的菌株JH-1,去除率达到48.68%。通过形态学特征、生理生化特征和16S rDNA序列同源性分析,鉴定菌株JH-1为短乳杆菌(Lactobacillus brevis)。研究了培养时间、接种量、培养温度、培养基初始pH以及基质中胆固醇胶束质量浓度对胆固醇去除率的影响,发现短乳杆菌JH-1分别在时间为48 h,接种量体积分数为3%,培养温度为37℃,初始pH值为6,胆固醇胶束质量浓度为1 mg/mL时,胆固醇去除率达到最大。 相似文献
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JICHENG WANG ZHUANG GUO QING ZHANG LIYA YAN YONGFU CHEN XIA CHEN XIAO-MING LIU WEI CHEN HE-PING ZHANG 《International Journal of Dairy Technology》2010,63(1):105-112
The effect of four inoculation levels of Lactobacillus casei Zhang (0.001, 0.01, 0.1 and 1.0 g/100 g) on the fermentation characteristics of set-style yogurt, and the changes in viable counts of lactic acid bacteria, pH value, syneresis, apparent viscosity, sugar and organic acid contents were determined during fermentation and storage over 21 days. The presence of 0.001 to 0.01 g/100 g L. casei Zhang did not affect the growth of the yogurt strains, and the yogurt inoculated with 0.00 1 g/100 g of L. casei Zhang had the highest apparent viscosity among the samples. However, a high inoculated level of L. casei Zhang (1.0 g/100 g) resulted in yogurts with inferior quality. 相似文献
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一种分离和检测酸乳中乳酸菌的有效方法 总被引:4,自引:0,他引:4
嗜热链球菌和保加利亚乳杆菌是酸乳生产常用的发酵菌种,二者由于存在共生关系,较难分离。文中采用改进的Elliker培养基和酸化MRS培养基,将试管法与平板法作比较,并将试管法应用于酸乳发酵过程中乳酸菌的检测。研究表明,使用试管法代替目前常用的平板倾倒法,能够很好分离2种共生菌;试管法比起平板法具有操作简便,结果准确,染杂菌危险小等优点。该法测得结果的重复性好,而且菌落总数检出率较平板法高,是1种高效简便的乳酸菌活菌计数方法。本法也可广泛应用于其他兼性厌氧菌的分离检测工作。 相似文献