保加利亚乳杆菌、嗜热链球菌及双歧杆菌共生关系和对搅拌型酸乳特性的影响

Symbiotic Relationship Between Lactobacillus Bulgaricus, Streptococcus Thermophilus and Bifidobacterium and Its Effect on the Characteristics of Stirred Yogurt

本试验通过3个菌株混合发酵,探明其对搅拌型酸乳品质的影响和协同效果,旨在为新型保健乳产品开发提供技术参数。通过单因素试验和正交试验,选用保加利亚乳杆菌(Lactobacillus Bulgaricus,LB)、嗜热链球菌(Streptococcus Thermophilus,ST)以及双歧杆菌(Bifidobacteria,B)3个菌株共生发酵,根据理化指标和感官评分结果,确定搅拌型酸乳最佳发酵工艺。结果表明,(1)LB、ST及B共生发酵对酸乳的酸度和黏度有显著影响。(2)最优发酵工艺条件为:菌种比例LB∶ST∶B=1∶1∶1,菌种接种量2%,发酵温度42℃,热处理温度95℃,均质温度60℃。保加利亚乳杆菌、嗜热链球菌及双歧杆菌混合发酵能够改善酸乳的品质,3个菌株协同发酵效果较好。

In this experiment, the mixed fermentation of three strains were carried out to find out the influence on the quality of the stirred yoghurt and the synergistic effect, and provide technical parameters for the development of new health-care yoghurt products. Through single factor test and orthogonal test, Lactobacillus Bulgaricus(LB), Streptococcus Thermophilus(ST) and Bifidobacterium(B) were used for symbiotic fermentation. According to physical and chemical indicators and sensory scores, the optimal fermentation process of stirred yoghurt was determined. The results showed that:(1) The symbiotic fermentation of LB, ST and B has a significant effect on the acidity and viscosity of yogurt.(2) The optimum fermentation conditions are as follows: the ratio of strain is LB∶ST∶B=1∶1∶1, the inoculum size is 2%, the fermentation temperature is 42℃,the heat treatment temperature is 95℃, and the homogenization temperature is 60 ℃. Mixed fermentation of Lactobacillus Bulgaricus, Streptococcus Thermophilus and Bifidobacterium can improve the quality of yoghurt, and the synergistic fermentation of the three strains is better.