发酵剂菌体自溶对酸乳品质的影响

Effects of yogurt starters autolysis on quality of yogurt

通过研究发酵剂自溶对菌株产酸、凝乳能力,及对酸乳黏度、持水率、风味物质、后酸化程度等理化指标的影响。结果表明:自溶度较高的乳酸菌菌株在酸乳发酵过程中产酸性能更优,凝乳时间较短;菌株的自溶度对酸乳的黏度、持水率、风味物质成分及含量影响不大,但对酸乳的后酸化程度有着显著影响,高自溶度菌株发酵而成的酸乳在模拟货架期储藏条件下(10～15℃)后酸化程度相对较低。该文为开发新型复合发酵剂提供了理论依据。

For developing new composite yogurt starters and finding new lactic acid bacteria strains for starters,the effects of yogurt starters autolysis on quality of yogurt,such as acid producing ability and curd ability of strains,yogurt viscosity,water-holding ratio,flavor compounds,acidification in shelf-life were studied.The results showed that coagulation time decreased significantly by using high autolysis rate lactic acid bacteria strains fermented yogurt,were positively related to acid producing ability of lactic acid bacteria starters.There was no relative correlation between autolysis rate of strains and water-holding ratio,viscosity and flavor compounds of yogurt.However,yogurt acidities were significant influenced by autolysis rate of lactic acid bacteria starters,especially in the simulated shelf life of 10-15℃ storage conditions.High autolysis rate starters could decrease acidification level of yogurt.