乳酸菌发酵牛初乳的研究

Study on the Fermented Bovine Colostrums by LAB

本文提出了乳酸菌发酵牛初乳产品的生产工艺,测定了发酵初乳过程中IgG含量和活性的变化等。结果表明:脱脂初乳在80℃/15s和95℃/15s的杀菌条件下IgG含量分别较65℃/30min减少了51.19%和85.38%,损失较大。由于乳酸菌发酵产酸导致pH值降低,发酵初乳IgG活性也相应降低,其IgG活性降低至25%,在冷藏24h、48h后活性基本未变化。发酵初乳较普通酸奶颜色微黄、微涩、有腥味,凝乳时间比普通酸奶多出2.5h左右。

The article introduced the technology of fermented bovine colostrums, and measured the content and the activity of IgG in the course of ferment. The results indicated that under the condition of 80℃/15s?95℃/15s, the content of IgG reduced 51.19% and 85.38% comparing with the condition of 65℃/30min. The pH of bovine colostrums was reduced after fermented with LAB, and the activity of IgG was 25% left, and no change after 24h?48h cool storage. Compared with the common yogurt, the fermented bovine colostrums had yellow color, acerbity and smell; the clotting time was more 2.5h than that of the common yogurt.