乳酸菌对酸奶保鲜作用的研究

Preservative effect of lactic acid bacteria on yogurt

目的比较4种具有保鲜作用的乳酸菌对酸奶中霉菌的抑制效果及在发酵和贮藏过程中对酸奶品质的影响。方法将4种乳酸菌添加到发酵乳中,比较对酸乳中霉菌的抑制作用,并对酸奶酸度、活菌数、质构和感官品质进行检测。结果按厂家推荐量和相同活菌数(2.0×10~6 CFU/m L)添加4种乳酸菌均对霉菌的生长具有抑制作用,其中,乳酸菌A和C的抑菌效果较好;按照厂家推荐量添加4种乳酸菌发现,乳酸菌A和B的添加对酸奶的发酵时间、贮藏期内的酸度、活菌数、质构和感官均无影响,而乳酸菌C和D的添加会对酸奶贮藏期内的酸度和感官产生影响。结论乳酸菌A能够有效抑制酸奶中霉菌滋生,同时不会对酸奶的品质产生影响。

Objective To identify the effect of four market-available lactic acid bacteria cultures on the control of mold contamination and qualities of yogurt product. Methods Four lactic acid bacteria was added into yogurt to compare their inhibition capability of mold. Acidity, amount of lactic acid bacteria, texture and sensory qualities of yogurt were evaluated. Results The results demonstrated that four cultures（A, B, C and D） exerted different inhibition degrees of mold growth when added at the manufacturer recommended amount and the same viable count（2.0×10~6 CFU/m L）. Cultures A and C led to higher degree of mold inhibition, cultures A and B showed no effect on the fermentation time, acidity, active cell count, texture and sensory quality of yogurt during the storage, but cultures C and D had effects on the acidity and sensory quality when added at the manufacturer recommended amount during the storage. Conclusion Culture A can inhibit the growth of mold in yogurt, while it showes no effect on yogurt qualities.