摘要
益生菌的活菌数量是衡量益生菌产品及制剂的营养价值和保健功能的主要指标之一。本研究以嗜酸乳杆菌为发酵剂分析比较牛乳发酵奶和羊乳发酵奶中嗜酸乳杆菌增菌发酵的活力差异,及在冷藏期活菌数量的变化趋势,探讨了牛羊乳在促进嗜酸乳杆菌发酵方面的差异性及在冷藏期存活率变化规律。结果表明:嗜酸乳杆菌在羊乳基质中表现为较好的增菌发酵效能,总活菌数为1.66×1010CFU/mL,大于牛乳基质中的总活菌数3.02×109CFU/mL;羊乳发酵奶和牛乳发酵奶在21d贮藏期内嗜酸乳杆菌的活菌数均维持在较高活力水平,而在21～26d的贮藏期内,其存活性显著降低(p<0.05),存活率分别为84.15%和84.39%。由此说明羊乳基质促嗜酸乳杆菌增菌发酵效能更佳,牛、羊乳发酵奶在贮藏期活菌数变化规律基本一致。
The health and nutrition benefits of probiotic products depend on the viable counts of the probiotics. Lactobacillus acidophilus was used as culture, the difference of viable counts between cow fermented milk and goat fermented milk was analyzed as well as the changes of viable counts during chill storage.The proliferation fermentation difference of Lactobacillus acidophilus between cow＇ s ＆ goat＇ s milk and its survival rate in fermented milk during chill storage were discussed.The results showed that Lactobacillus acidophilus grew best in goat＇ s milk,the colony form counts in goat fermented milk were 1.66 × 10^10CFU/mL,greater than 3.02 × 10^9CFU/mL in cow fermented milk.The concentration of Lactobacillus acidophilus maintained at a high level during 21 day＇ s of storage（ p 〈 0.05）.Between 2ld and 26d of storage, here were about 84.15%, 84.39% surviral rate in the counts respectively.It indicated that goat＇s milk showed better proliferation fermentation performance,both goat and cow fermented milk had consistent variation trend of viable counts during chill storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期172-175,共4页
Science and Technology of Food Industry
基金
西北农林科技大学人才基金资助项目(22050205)
关键词
牛乳
羊乳
嗜酸乳杆菌
存活率
活菌数
cow＇ s milk
goat＇ s milk
Lactobacillus acidophilus
survival rate
viable counts
