不同贮藏温度下开菲尔发酵乳中的菌相变化研究

Study on Microflora Diversity in Kefir Fermented Milk Stored in Different Temperature

开菲尔是通过开菲尔粒中的细菌和酵母发酵形成的乳制品,具有特殊的风味特征。体外和动物实验显示,开菲尔中的共生菌群具有抗癌、抗突变以及抗菌等功效。本实验采用开菲尔商用发酵剂制备开菲尔,分析了不同保藏温度对开菲尔中微生物菌相的影响,发现贮藏温度控制在4℃-15℃内,20 d保质期结束后开菲尔中菌株衰减量少,稳定性较高,可保证产品最终质量。

Kefir is a dairy product fermented by live bacteria and yeasts contained in kefir grains,and is reported to have a unique taste and unique properties.Moreover,in vitro and animal trials have shown symbiotic microflora in kefir have anticarcinogenic,antimutagenic and antimicrobial properties.The effect of different preservation temperature on microbiological variety existed in kefir was analyzed in this study.After shelf life with 20 days being finished,the viable cells of kefir strains including lactobacillus,lactococcus and yeasts showed mild decline and retained high stability,which could ensure the quality of final products.