酸乳货架期内乳酸菌活菌数的研究

Study on viable count of lactobacillus on the yoghourt in shelf life

研究了酸乳货架期内乳酸菌活菌数变化的规律,并进一步研究酸乳冷藏过程中乳酸菌活菌数变化与酸乳的pH值、黏度、滴定酸度和氨基酸态氮含量等理化性质的相互影响。结果表明:在酸乳冷藏过程中,乳酸菌活菌数总体呈下降趋势。乳酸菌活菌数与酸乳的理化特性有交互影响;酸乳的pH值、黏度、氨基酸态含量与乳酸菌活菌数有内在联系。

During the shelf life,the variation of viable count of yoghourt lactobacillus were studied,and the effect of variation of viable count of lactobacillus on the pH,the viscosity,the aminophenol content of the yoghourt were studied further.The results indicated that: The viable count of lactobacillus reduced during the shelf life.The viable count of lactobacillus corresponded with the pH,the viscosity and the aminophenol content of the yoghourt.The tendency of the variation of viable count of yoghourt lactobacillus were corresponded with the tendency of the the physical and chemical feature of the yoghourt.The variation of viable count of lactobacillus and the variation of the physical and chemical feature of the yoghourt were occurred mainly in early stage of shelf life.In final stage of shelf life,the variation of viable count of lactobacillus and the physical and chemical feature of the yoghourt kept steady due to the stress response of lactobacillus at external stress induced by low pH and low-temperature.