鼠李糖乳杆菌乳饮料发酵工艺

Study on the process of fermented milk containing Lactobacillus rhamnosus

对无稳定剂鼠李糖乳杆菌Lactobacillus rhamnose发酵乳饮料的发酵工艺进行优化。以L.rhamnose在不同碳源培养基中的发酵速度为评价指标,筛选出葡萄糖是其发酵的最适碳源。发酵时间、杀菌条件、发酵温度对发酵乳饮料的活菌数及沉淀率均有明显的影响。优化工艺参数为:杀菌条件115℃,15 min,发酵温度为37℃,发酵时间为84 h,按照此工艺制得的发酵乳饮料,活菌数达到8.5×108CFU/m L,沉淀率为1.1%。

The objective of this study was to investigate the impact of fermented technology on the growth of Lactobacillus rhamnose and precipitation rate of the fermented milk. Among the six different carbon sources, the glucose was the best for the growth of L. rhamnose. The growth of L. rhamnose and precipitation rate were significantly influenced by fermentation temperature, fermentation time and sterilizing condition. Based on single factor and orthogonal experiment, the optimum conditions were determined to be sterilizing at 115℃ for15 min and fermentation at 37℃ for 84 h. Under these conditions, the viable count of the fermented milk was 8.5×10^8 CFU/mL, and the precipitation rate was 1.1%.