摘要
通过对传统发酵牦牛酸乳中分离、鉴定的17株马克斯克鲁维酵母菌进行性能筛选,选出乳糖利用率高、产胞外多糖能力强、耐酸性的一株马克斯克鲁维酵母菌。它与实验室保存的发酵性能良好的干酪乳杆菌和嗜热链球菌组合发酵,并通过单因素试验、正交试验以确定最佳发酵条件。结果表明最佳发酵条件:菌液(浓度为1×109m L-1)体积比干酪乳杆菌∶嗜热链球菌∶马克斯克鲁维酵母菌为1∶1∶4,接种量为4%,发酵温度为35℃,加糖量为4 g/100 m L,此时感观评分达到89.20分,滴定酸度达到94.420T,综合评定值为0.775。
By selecting the capabilities of 17 Kluyveromyces marxianus which were separated and identified from the yak yoghurt fermented with traditional method, we acquired 1 Kluyveromyces marxianus which had the best ability to utilize lactose, produce exopoly saccharides and resist acid. Then we fermented yogurt with this Kluyveromyces marxianus, Lactobacillus casei 28-2 and Streptococcus thermophilus H3-3 906, which were saved in the laboratory, to determine the optimum fermentation conditions by single factor tests and ortbogonal experiments. The results showed that the optimal fermentation conditions were as follows： the volume ratio of bacteria and saccharomycetes （the concentration of the three microorganisms all is 1× 10^9 mE-1） is 1：1：4 （Lactobacillus casei/ Streptococcus thermophilus/Kluyveromyces marxianus）, the inoculation amount is 4%, the fermentation temperature is 35 ℃, the amount of sugar is 4 g/100 mE. Under these conditions, the titratable acidity of the fermented yogurt reached 94.42 °T and the sensory score was 95.
作者
张靖晞
廉桂芳
索化夷
ZHANG Jingxi LIAN Guifang SUO Huayi(Food Science Department, Southwest University, Chongqing 400715, China)
出处
《中国乳品工业》
CSCD
北大核心
2017年第7期13-17,共5页
China Dairy Industry
基金
国家公益性行业(农业)科研专项(201303085)
重庆市社会民生科技创新专项(cstc2015shmszx80021)
中央高校基本业务费项目(xdjk2016A018)
关键词
马克斯克鲁维酵母
乳糖利用率
产胞外多糖能力
耐酸性
组合发酵
Kluyveromyces marxianus
the ability to absorb lactose
the ability to produce exopoly saccharides
the ability to resist acid
fermentation combination.
