摘要
对干酪乳杆菌N1115的技术特性进行研究,结果表明,干酪乳杆菌N1115具有较强的凝乳特性,有一定的蛋白水解活性,而其自溶活性较低。常用的食品抑菌剂,如低浓度的氯化钠(3 g/d L)和山梨酸钾(0.1 g/d L)对菌株的影响较小。该菌株能够产胞外多糖,产量较低。干酪乳杆菌N1115发酵乳冷藏期间,其存活能力较好,表现出较强的后酸化能力。对菌株的不同处理在一定程度上可以缓解干酪乳杆菌N1115发酵乳的后酸化现象,其中65℃、10 min水浴加热处理,-32℃或-40℃冷冻干燥处理对干酪乳杆菌N1115发酵乳后酸化的控制效果较好。
The aim of the present study was to evaluate the technological properties of probiotic strain Lactobacillus casei N1115. The results showed that the strain displayed strong milk-coagulating activity, some proteolytic activity and weak autolytic activity. The common food microbe inhibitory agents such as low concentration of sodium chloride（3 g/d L）and potassium sorbate（0.1 g/d L） have no significant effect on the growth of the strain. The strain could produce exopolysaccharides（EPSs） with low yield. The strain maintained high viability in fermented milk during storage, but it caused strong post-acidification of the product. Different attenuation treatments could control the postacidification during storage of the fermented milk to some extent. Freeze-drying at-32 ℃ or-40 ℃, and heating in water bath at 65 ℃ for10 min could effectively control the postacidification during storage of the fermented milk.
作者
赵笑
马文慧
王辑
杨亚威
姜芸云
王世杰
朱宏
杨贞耐
Zhao Xiao;Ma Wenhui;Wang Ji;Yang Yawei;Jiang Yunyun;Wang Shijie;Zhu Hong;Yang Zhennai(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048;Beijing Municipal Science and Technology Project,Beijing 100048;Shijiazhuang Junlebao Dairy Co.,Ltd,Shijiazhuang 050221)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第9期120-128,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31571857)
北京市科技计划项目(Z171100002217019)
关键词
干酪乳杆菌
技术特性
发酵乳
后酸化
Lactobacillus casei
technological properties
fermented milk
postacidification
