摘要
以实验室保藏的长双歧杆菌(QYW-LB01)和动物双歧杆菌乳亚种(QYW-BB06)为研究对象,研究了2株双歧杆菌的耐酸、耐胆汁盐性及与发酵剂乳球菌的相互抑制作用关系,并制备益生菌农家干酪,优化干酪制作工艺和益生菌的接种量,对比两种计数培养基的专一性并对干酪进行感官评价。结果表明,两株双歧杆菌与发酵剂乳球菌均无抑制作用。两株双歧杆菌均具有良好的耐酸耐胆汁盐性,QYW-BB06的耐酸性强于QYW-LB01。将双歧杆菌先于发酵剂接种到乳中并按108m L-1接种制作益生菌干酪,可使用含莫匹罗星锂盐的MRS培养基计数。经过10 d的贮存,QYW-BB06在干酪中的活菌数保持在108g-1以上,QYW-LB01在干酪中的活菌数保持在106g-1以上,说明制作的益生菌干酪具有益生菌活菌数高的优点,且益生菌的加入没有给干酪的感官带来不利的影响,具有良好的生产开发前景。
Bifidobacterium longum QYW-LB01 and Bifidobacterium animalis subsp, lactis QYW-BB06 were regarded as the research subject to survey their acid, bile tolerance and characterized the interactions among lactic acid starter and probiotic bacteria. Four cheese-making trials were prepared with different inoculation. The two culture mediums for selective enumeration ofprobiotic strains in combination with starters were used. Sensory evaluation of fresh cheese were evaluated during stored. Results demonstrated that Bifidobacterium had strong tolerance to simulate gastric juice and bile salts, and B. animalis subsp, lactis QYW-BB06 displayed better acid tolerance as compared to B. longum QYW-LB01. A symbiotic relationship between Bifidobacterium and starters was determined. The Bifidobacterium in cheese had a high vitality during storage and showed no adverse impact on the quality of the cheese.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第6期24-27,32,共5页
China Dairy Industry
基金
齐齐哈尔医学院科研基金资助项目(QY2015Q-01)
黑龙江省教育厅面上项目(12531801)
关键词
干酪
双歧杆菌
益生特性
活菌数
感官评价
cheese
Bifidobacterium
probiotic properties
vitality
sensory evaluation
