乳酸菌H^+-ATPase延缓酸奶后酸化的应用研究

Applied Study on H^+-ATPase of Lactic Acid Bacteria to Postpone Postacidification of Yogurt

酸奶制品在贮存过程中会发生后酸化,为推迟后酸化的发生,延长酸奶制品的保质期,通过新霉素的"加压"环境得到弱化H+-ATPase乳杆菌菌株,研究了单一发酵、结合球菌发酵以及贮藏期的酸度、pH变化,试验证明弱化H+-ATPase菌株能够延缓后酸化,且活菌数保持在107cfu/mL以上。

Postacidification usually occurs in yogurt products during the process of storage. In older to postpone Postacidification and extend shelf life of yogurt, a mutant Lactobacillus strain with weakening H^＋-ATPase was selected for further use through a ＂pressurized＂ environment of neomycin. Fermentation separately and fermentation with cocci was studied. Changes of acidity and pH was also researched during the period of storage, which was proved weakening H^＋-ATPase strains could delay postacidification and the count of living strains could remain more than 107 cfu/mL.