功能性酸乳中每种益生菌的单独计数方法及其混合发酵工艺的研究

通过研究分析功能性酸乳中双歧杆菌和各种乳酸菌在BBL平板培养基上的菌落特征及菌体形态,提出了一种可同时准确对每种益生菌单独计数的新方法,从而可直观地观察到各种益生菌的生长活度,免除了传统方法计数不同有益菌数要用不同培养基的繁琐,为生产和检测提供了依据;还对功能性酸乳的混合发酵生产工艺进行了研究,确定了最佳的菌种比例,按嗜热链球菌3%、保加利亚乳杆菌2%、嗜酸乳杆菌4%、双歧杆菌10%接种,39℃发酵11~13h,酸乳产品既保持了普通酸乳的良好口感和风味,又保证了双歧杆菌和乳酸菌活菌数在贮存期内均大于108cfu/mL,增强了酸乳的保健功能。

A Study on the Independent Counting Method of Every Probiotics and the Mixed Fermentation Technology of Functional Acidophilus Milk

In this paper, a new method was suggested for synchronously and independently counting every probiotics by analyzing the colony characteristics and mycelial morphology of Bifidobacterium and all kinds of Lactic acid bacteria of functional acidophilus milk in the BBL flat culture medium. The growth activity of probiotics can be observed using this method which offers scientific basis for producing and checking, comparing the prolix procedure of traditional method of using different culture medium to count different probiotics. In addition, the author studied the mixed fermentation technology of functional acidophilus milk and conformed a optimum inoculating proportion, i.e. Streptococcus thermophilus 3%, Lactobacillus bulgaricus 2%, Lactobacillus acidophilus 4%, and Bifidobacterium 10%, ferment temperate 39℃, ferment time 10h～13h, this technology makes the resultant acidophilus milk both retain the delicious of common acidophilus milk and ensure the number of Bifidobacterium and Lactic acid bacteria in the storage time up to 10~8 cfu/mL, enhancing the sanitarian function.