胡萝卜汁双歧杆菌酸乳发酵培养基优化研究

The Medium Optimizition of Carrot juice Bifidobacteria Yoghurt

本文以从健康人体中选育出2株发酵活力高、耐氧性和抗逆性强的优良发酵菌株两歧双歧杆菌Bbm和长双歧杆菌Blm作为试验菌株,研究了胡萝卜汁和蔗糖在牛乳中的添加量对双歧杆菌在牛乳中发酵的凝乳时间、凝乳时活菌数及pH值、产品感官风味的影响,确定了发酵培养基中胡萝卜汁和蔗糖的最适添加量分别为20%～30%和5%～6%,完成了以胡萝卜汁乳作为双歧杆菌最佳载体的初步探索,为功能性益生菌乳制品的研制和开发提供了必要条件。

Both oxygen-resistant bifidobacteria BIm and Bbm isolated from healthy people were taken as experimental strains in this paper. The effects of additive amount of carrot juice and sucrose in milk on fermented curd time, cell growth, sense and flavor of products were studied. The optimal addition concentrations of carrot juice and sucrose were determined as 20%-30% and 5%-6%. Taking carrot milk as the optimal carrier was testified. This research provided prerequisite for developing functional probiotic yoghurt.