乳酸菌干粉及其活化代数对牛乳乳酸发酵理化特性影响

Influence of Lactobacillus Powder and Its Activation Generation on the Physical and Chemical Properties of Dairy Cow milk during Lactic Acid Fermentation

[目的]本文研究乳酸菌干粉及其活化代数对牛乳乳酸发酵理化特性影响。[方法]分别添加乳酸菌干粉0.125、0.250、0.375、0.500、0.625 g/100 g 及其不同活化1、2、3、4、5代分别添加2、3、4、5、6 g/100 g 对巴氏消毒牛乳乳酸发酵6 h,每小时测定酸度、乳清析出率和粘度。[结果]表明：随着乳酸菌干粉添加量的增加,发酵乳酸度、乳清析出率和粘度均显著上升（P 〈0.05）；随着干粉乳酸菌活化代数的增加,第2~5代酸度、乳清析出率均显著上升（P 〈0.05）,其中第3代最高,粘度则依代递减。[结论]乳酸菌干粉发酵乳品质稳定,其活化菌发酵乳品质不稳定。

The objectives of this study were to investigate influence of lactobacillus powder and its acti-vation generation on the physical and chemical properties of dairy cow milk during lactic acid fermentation. Pasteurization cow milk was fermented by lactobacillus powder at 0.125,0.250,0.375,0.250,0.375 g/100 g,respectively,and its activation generation from one to five were treated using 2,3,4,5,6 g/100 g for 6 h.The indexes of acidity,whey precipitation rate,and viscosity were measured per hour.The results showed that all the indexes increased significantly （P 〈0.05 ）using the powder adding amount increase-ment;Acidity,whey precipitation rate of No.2 ~ 5 generation were increased significantly （P 〈0.05 ）, and the third generation was the highest.Moreover,the viscosity decreasing with the generation in-creased.Fermented milk was stable via lactobacillus powder fermentation,and it＇s on the contrary by its activation.