一种肠膜明串珠菌Leuco4发酵乳的特性

Characteristics of Fermented Milk Containing Leuconostoc mesenteroides Leuco4

制备出一种含肠膜明串珠菌Leuco4的无任何添加剂的发酵乳,采用肠膜明串珠菌Leuco4发酵乳与常规发酵乳按质量比1∶4混合,并对所得发酵乳产品进行黏度、脱水收缩敏感性、质构及感官测试。结果表明:21 d保质期内,与对照组相比,含肠膜明串珠菌Leuco4的发酵乳,持水性佳,黏度、口感、稳定性均能达到理想状态,且不含任何添加剂,符合清洁标签产品的要求。

Milk fermented by Leuconostoc mesenteroides Leuco4 or yoghurt starter culture YO-MIX465 （consisting of Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus thermophilus） and their mixture at a mass ratio of 1：4 were evaluated for viscosity, syneresis, texture properties and sensory quality. Compared with YO-MIX465-fermented milk, fermented milk containing Leuconostoc mesenteroides Leuco4 had better water-holding capacity and viscosity and desired viscosity, taste and stability and could meet the requirement of clean-label products due to not containing any food additives.