摘要
以L.casei Zhang和B.lactis V9为研究对象,评价其发酵特性及对发酵乳品质的影响。研究结果显示,4℃下贮藏21 d,L.casei Zhang和B.lactis V9的添加对发酵乳的p H值、滴定酸度(TA)、黏度和持水性基本无影响;L.casei Zhang和B.lactis V9在发酵乳中存活稳定;B.lactis V9的添加可促进L.casei Zhang的增殖,同时可进一步改善L.casei Zhang发酵乳的气味和风味。
The objective of this study is to identify the effect of fermentation properties of probiotics L. casei Zhang and B. lactis V9 on the quality of fermented milk. The results showed that the addition of L. casei Zhang and B. lactis V9 led to no significant effect on the pH value, titratable acidity （TA）, viscosity and syneresis of fermented milk. Viable cell counts of L. casei Zhang and B. lactis V9 were stable during the 21-day storage period at 4℃. Fermentation with B. lactis V9 promoted the growth of L. casei Zhang, and improved the sensory quality of fermented milk.
出处
《食品科技》
CAS
北大核心
2015年第4期12-16,共5页
Food Science and Technology
基金
国家“863”计划项目(2011AA100903)
