水苏糖对酸乳增菌效果的研究

Study on enriching effect in yogurt containing stachyose

以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌和双歧杆菌为发酵菌种,进行了水苏糖对酸乳增菌效果的研究。在Lb及St（菌种比例1∶1）的组合中,水苏糖添加量为0.8%时发酵时间缩短为4h（对照4.5h）,菌数最高可达6.26×10^8cfu/mL（对照5.74×10^8cfu/mL）。在Lb、St及La（菌种比例1∶1∶1）的组合中,水苏糖添加量为0.7%-0.8%时发酵时间缩短为5h（对照5.5h）,菌数最高可达5.51×10^8cfu/mL（对照5.28×10^8cfu/mL）。在Lb、St及BB（菌种比例1∶1∶2）的组合中,水苏糖添加量为0.8%时发酵时间缩短为4h（对照4.5h）,菌数最高可达6.82×10^8cfu/mL（对照5.86×10^8cfu/mL）。在Lb、St、La及BB（菌种比例1∶1∶1∶2）的组合中,水苏糖添加量为0.8%时菌数最高可达6.29×10^8cfu/mL（对照5.45×10^8cfu/mL）。

This experiment was about the development of functional yogurt containing stachyose by using Lactobacillus bulgaricus,Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium as fermentation strains. The results showed that：the amount of stachyose by 0.8% add into the yogurt containing Lb and St（strain ratio of 1∶1）,the fermentation time was 4h（control group 4.5h）,the number of bacterial counts can reach 6.26×10^8cfu/mL（control group 5.74 ×10^8cfu/mL）. The amount of stachyose by 0.7%-0.8% add into the yogurt containing Lb,St and La（strain ratio of 1∶1∶1）,the fermentation time was 5h（control group 5.5h）,the number of bacterial counts can reach 5.51×10^8cfu/mL（control group 5.28×10^8cfu/mL）. The amount of stachyose by 0.8% add into the yogurt containing Lb,St and BB（strain ratio of 1∶1∶2）,the fermentation time was 4h（control group 4.5h）,the number of bacterial counts can reach 6.82×10^8cfu/mL（control group 5.86×10^8cfu/mL）. The amount of stachyose by 0.8% add into the yogurt containing Lb,St,La and BB（strain ratio of 1∶1∶1∶2）,the number of bacterial counts can reach 6.29×10^8cfu/mL（control group 5.45×10^8cfu/mL）.