耐酸耐氧双歧杆菌单菌联菌酸奶发酵研究

Yogurt fermentation with single or combined acid-and oxygen-resistant Bifidobacterium

利用耐酸耐氧双歧杆菌进行了单菌酸奶和联菌酸奶发酵实验,优化出工艺条件。双歧杆菌单菌酸奶,发酵温度37℃,以5%体积比接种双歧杆菌,5%质量比添加蔗糖,在8h内凝乳,酸奶酸度可达80°T,活菌数>109cfu/mL;双歧杆菌与乳酸菌混合发酵联菌酸奶,双歧杆菌与乳酸菌菌数比1∶1,以5%体积比总接种量接种,发酵温度37℃,在4.5h内凝乳,酸度平均在85°T,总活菌数>1×109cfu/mL;双歧杆菌与乳酸菌分别发酵的酸奶,以体积比1∶1配比后酸奶口味较佳。

Acid- and oxygen-resistant Bifidobacterium was used for yogurt fermentation, whether by single strain or combined strains, and processing conditions was optimized. When fermented by single Bitidobacterium, at 37℃, with 5% inoculum （volume basis） and 5% sucrose （mass basis）, and coagulated in 8 h, acidity and viable cells of yogurt could reach 80°T and 〉10^9 cfu/ml, respectively. When fermented with combined Bifidobacterium and lactobacillus bacteria with viable cells ratio at 1：1 at 37℃, with 5% inoeulum （volume basis） and coagulated in 4.5 h, acidity and viable cells of yogurt could reach 85°T and 〉 lxl 09 cfu/ml, respectively. When mixed yourght fermented by single Bifidobacterium and single lactic acid bacteria at ratios of 1：1 （volume basis）, sensory of mixed yourght is acceptable.