摘要
植物乳杆菌KLDS1.0391能够合成细菌素,也是益生菌,在食品中既可作为益生菌使用,也可作为辅助发酵剂用于生物防控,该研究主要考察了KLDS1.0391菌株在酸奶体系中细菌素的产生特点。研究结果表明,在发酵的6 h期间,抑菌活性随发酵时间延长而增强,发酵结束时,添加植物乳杆菌KLDS1.0391酸奶组的抑菌活性显著高于仅使用酸奶发酵剂的对照组(P<0.01)。与对照组相比,加入辅助发酵剂的实验组的感官品质未发生明显的变化。植物乳杆菌KLDS1.0391具备开发益生酸奶的潜力。
Lactobacillus plantarum KLDS1.0391 which can produce bacteriocin is probiotic.It can be used as both probiotic and biocontrol strain in food.The aim of this paper was to investigate the bacteriocin production of this strain in yoghourt during fermentation and storage of yoghourt when co-cultured with starter culture.The results showed that inhibition diameter was increased during fermentation.The antimicrobial activity of group added with L.plantarum KLDS1.0391 was significantly higher than that of control group（P0.01） during the fermentation of 6 h.There was no obvious difference between the sensory characteristics of yoghourt containing L.plantarum KLDS1.0391 and that of the control yoghourt.It was potential to explore the functional yoghourt using L.plantarum KLDS1.0391.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第1期75-80,共6页
Food and Fermentation Industries
关键词
细菌素
植物乳杆菌
酸奶
bacteriocin
Lactobacillus plantarum
yoghourt
