摘要
研究了益生元——低聚木糖及酸奶菌株比例对酸奶发酵过程中总菌数、pH值及酸度的影响。低聚木糖质量分数为0,0.5%,0.6%,0.7%,0.8%,0.9%,1.0%,保加利亚乳杆菌和嗜热乳链球菌的比例(Lb∶St)分别为2∶1,1∶1和1∶2。结果表明:Lb∶St的最佳比例为1∶1,低聚木糖的最适添加量为0.8%,42℃发酵3.5h,总菌数达到最大值为7.14×108CFU/mL(对照为5.92×108CFU/mL),pH值为4.51(对照为5.09),酸度达到72°T(对照为64°T),乳酸量为6.45mg/mL(对照为5.77mg/mL)。低聚木糖的添加可促进酸奶发酵菌株的生长,促进产酸和缩短发酵时间。
Effects of xylo-oligosaccharide on growth and acid-producing of yogurt fermentation strains were researched.The concentration range of xylo-oligosaccharide was 0%,0.5%,0.6%,0.7%,0.8%,0.9% and 1.0%,the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus was 2：1,1：1 and 1：2.The result shows as follows：the optimal ratio L.bulgaricus to S.thermophilus was 1：1,the optimal concentration of xylo-oligosaccharide was 0.8%,42 ℃ for 3.5 h,and the total bacteria number reached 7.14×108 CFU/mL（the control 5.92×108 CFU/mL）,pH value,acidity and lactic acid were 4.51（the control 5.09）,72°T（the control 64°T） and 6.45mg/mL（the control 5.77mg/mL） respectively.Adding xylo-oligosaccharide could promote growth and acid-producing of L.bulgaricus and S.thermophilus,which could shorten the fermentation time.
出处
《食品工业》
北大核心
2011年第8期19-21,共3页
The Food Industry
基金
西安市科技计划项目(NC08026)资助
关键词
低聚木糖
酸奶
保加利亚乳杆菌
嗜热乳链球菌
xylo-oligosaccharide
yogurt
Lactobacillus bulgaricus
Streptococcus thermophilus
