蜂蜜对酸奶生产中乳酸菌生长和产酸能力的影响

Influence of Honey on Growth and Lactic Acid Production by Lactic Bacteria during Yogurt Fermentation

在脱脂乳粉制成的全乳固体含量为12 %(w/v) 的复原乳中,分别添加5 %(w/v)的蔗糖、果糖或蜂蜜,并以不添加甜味剂的复原乳作为对照,经过70 ℃、15min灭菌,冷却至室温,分别接种唾液链球菌嗜热亚种(Streptococcus salivarius subsp thermophilus)、德氏乳杆菌保加利亚亚种(Lactobacillus delbruckii subsp bulgaricus)和嗜酸乳杆菌(Lactobacillus acidophilus),接种量5 %(v/v),培养温度37 ℃,分别在培养初始和经过24h培养时取样,测定其乳酸菌活性、pH值和乳酸含量.结果表明,添加量为5 %(w/v)的蜂蜜对于3种乳酸菌均没有抑制作用,是酸奶生产合适的甜味剂.

To 12 %(w/v) nonfat milk containing 5 %(w/v) honey, fructose or sucrose were pasteurized and inoculated with 5 %(v/v) Streptococcus salivarius subsp thermophilus, Lactobacillus delbruckii subsp bulgaricus and Lactobacillus acidophilus. Inoculated milk was incubated at 37 ℃ for 24 hours. Samples were collected at 0 and 24 hour after inoculation to examine (1) viability of bacteria, (2) pH and (3) lactic acid concentration. The results showed that no influence of added honey on these three lactic Bacteria was found, indicating 5 %(w/v) honey is one of suitable sweeteners of yogurt fermentation.