乳酸菌与酵母菌在还原乳中的混合培养条件的探究

The conditions of mixed culture between lactic acid bacteria and yeast in reconstructed milk

以传统还原乳制品的发酵原理为基准,添加酿酒酵母和马克斯克鲁维酵母,并以发酵乳中的乳酸菌活菌数为主要指标,酵母菌数为次要指标,对乳酸菌与酵母菌的混合培养条件进行单因素和正交优化,主要对发酵温度、还原乳浓度、乳酸菌添加量和乳酸菌与酵母菌的接种比例进行了优化。最终确定的最佳工艺参数为温度36℃、还原乳浓度在8%、接菌量为106cfu/mL以及接菌比例为30:1时,发酵液中的乳酸菌活菌数可以达到最大值。

Basing on the fermentation principle of the traditional fermented milk products, add Saccharomyces cerevisiae and Kluyveromyces marxianus to the reconstructed milk. Using single factor and orthogonal test to determine optimum the process conditions and lactic acid bacteria live bacteria counting as the major index, yeast count as a secondary index. Mainly on the fermentation temperature, the concentration of milk, lactic acid bacteria the inoculation proportion between lactic acid bacteria and yeasts is optimized. The optimum process conditions were as follows： the temperature 36 ℃, the concentration of reconstructed milk 8%, the inoculum 106 cfu/mL and the proportion of inoculation 30：1.