Lactobacillus casei Zhang和Bifidobacterium lactis V9在益生菌酸乳中的应用

Application of Lactobacillus casei Zhang and Bifidobacterium lactis V9 in the probiotic yoghurt

益生菌在酸乳中的应用已非常普遍,将Lactobacillus casei Zhang单独(样品A)以及与Bifidobacterium lactis V9复合(样品B),同酸乳发酵剂(G027)共同发酵益生菌酸乳,于4℃贮藏21 d。结果表明,整个贮藏期间2组样品间的黏度和持水性差异不显著;贮藏期间2组样品间L.casei Zhang的活菌数没有差异,且L.casei Zhang和B.lactis V9的活菌数不随贮藏时间而降低;L.casei Zhang和B.lactis V9复合益生菌酸奶感官评价优于单独添加L.casei Zhang酸乳。L.casei Zhang和B.lactis V9复合添加,更适合于益生菌酸乳的生产。

Now it is common for adding probiotics in fermented yoghurt. Yoghurt was fermented by Lactobacillus casei Zhang （A） or combined with Bifidobacterium lactis V9 03） plus with starter culture （G027） and followed with a 21 d storage at 4 ℃. The results showed that there was no significance between A and B concerning viscosity and syneresis. It also observed no significant difference existed in counts of L. casei Zhang between A and B during storage and counts of two probiotics had no change as the storage passed by. However, Fermented milk by combined L. casei Zhang with B. lactis V9 possess markedly higher favorable sensory scores than L. casei Zhang fermented milk, suggesting that it is more suitable for probiotic yoghurt manufacture.