人源多菌株益生菌发酵条件的研究

Study on fermentation conditions of human multi-strain probiotics

为生产出具有降胆固醇功能特性的发酵乳,以酸度、黏度、游离氨基酸和活菌数为响应面研究L. rhamnosus LV108、L. casei grx12及L. fermentum grx08不同配比的发酵特性,以活菌数和感官评价优化多菌株人源益生菌的发酵工艺。结果表明:混合乳酸菌(L.rhamnosus LV108∶L. casei grx12∶L. fermentum grx08=2∶1∶1)发酵时间适当、后酸化较弱、黏度较强、游离氨基酸较多且产品活菌数高。按照该比例制备的酸奶,其最佳工艺条件为接种量为5.0%,蔗糖添加量为8.0%,发酵温度为37℃,乳固形物含量为12.0%。

In order to produce fermented milk with cholesterol-lowering function,the fermentation characteristics of L.rhamnosus LV108,L.casei grx12 and L.fermentum grx08 in different proportions were studied by response surface methodology with acidity,viscosity,free amino acids and viable bacteria.The fermentation process of several probiotics strains was optimized by the number of viable bacteria and sensory evaluation.The results showed that L.rhamnosus LV108∶L.casei grx12∶L.fermentum grx08=2∶1∶1)had proper fermentation time,weak post-acidification,strong viscosity,more free amino acids and higher number of live bacteria.The optimum technological conditions of yoghurt prepared according to this ratio are inoculation amount of 5.0%,sucrose addition amount of 8.0%,fermentation temperature of 37 ℃ and milk solids content of 12.0%.