抑真菌的乳酸菌在酸奶生产中的应用

Application of Antifungal Lactic Acid Bacteria in the Yoghurt Production

为了提高酸奶的防霉效果,本研究采用抑真菌的乳酸菌进行酸奶发酵生产。通过对比保加利亚乳杆菌、嗜热链球菌的单菌发酵及添加抑真菌乳酸菌的混菌发酵发现,添加抑真菌乳酸菌的发酵酸奶,在凝乳时间、pH值、色泽、滋味和气味、组织状态等方面变化不显著(P>0.05);而在坚实度、稠度、黏度和黏性指数方面因菌株的不同而有所差异。向发酵后的酸奶中添加霉菌孢子悬液,结果发现添加抑真菌乳酸菌组的霉菌长出时间明显长于对照组。所以,将抑真菌乳酸菌应用于酸奶发酵,在不改变(或优化)原有酸奶特性的前提下可延长酸奶的保质期,但安全性方面还有待评估。

In order to improve the antifungal effect of yogurt,antifungal lactic acid bacteria fermented yogurt production.Lactobacillus bulgaricus,Streptococcus thermophilus single fermentation and the addition of antifungal lactic acid bacteria mixed fermentation contrast,In terms of Yogurt curd time,pH,color,taste and smell,organization status,etc.By statistical software SPSS 17.0 for univariate analysis of variance,the change was not significant （P＞0.05）.In terms of firmness,consistency,cohesiveness and index of viscosity,the type of change due to the different strains.Add to the yogurt fermented fungal spore suspension,experimental findings add the antifungal lactic acid bacteria mold grow significantly longer than control group.So antifungal lactic acid bacteria used in yogurt fermentation does not change the premise of the original yogurt characteristics,extend the shelf life of yogurt,but security is still to be assessed.