摘要
本研究以山西地区传统发酵食品来源的70株乳酸菌为研究对象,首先进行单菌株发酵特性的研究,将发酵性能优良菌株同酸奶基础发酵剂嗜热链球菌和保加利亚乳杆菌进行复合发酵,通过测定酸乳滴定酸度、pH、质构性质和感官特性,筛选可用于酸奶发酵的潜在菌株。在对70株乳酸菌进行单菌株发酵特性的研究中发现,菌株M6-2、M8-2、M10-1、M10-2在脱脂乳中培养24 h后,发酵特性较好,酸度分别可达到72.30±2.76°T、60.57±5.53°T、68.39±8.29°T、121.15±11.05°T;pH可达到5.16±0.02、5.19±0.02、4.78±0.01、4.03±0.06,且凝乳状态较好。在进一步通过与基础发酵剂复合发酵脱脂乳中发现,四株菌分别与基础发酵剂发酵酸奶中,M10-2的感官评价得分较高,总分为85.45。滴定酸度和pH分别为90.12±10.16°T、4.37±0.01。硬度、凝胶强度、弹性、内聚性、胶着性等质构特性分别为21.77±2.35 gf、38.62±3.86 gf、0.63±0.05、0.36±0.01、7.88±0.32 gf。经综合评定,菌株M10-2较适用于酸乳发酵剂的开发。
This study focuses on 70 strains of lactic acid bacteria from traditional fermented food sources in Shanxi region.Firstly,the fermentation characteristics of single strains were studied.The strains with excellent fermentation performance were co fermented with the basic yogurt fermentation agents Streptococcus thermophilus and Lactobacillus bulgaricus.By measuring the titration acidity,pH,texture properties,and sensory characteristics of yogurt,potential strains for yogurt fermentation were screened.In the study of single strain fermentation characteristics of 70 lactic acid bacteria,it was found that strains M6-2,M8-2,M10-1,and M10-2 had good fermentation characteristics after being cultured in skim milk for 24 hours,with acidity reaching 72.30±2.76°T,60.57±5.53°T,68.39±8.29°T,and 121.15±11.05°T,respectively.The pH can reach 5.16±0.02,5.19±0.02,4.78±0.01,4.03±0.06,and the coagulation state is good.In further fermentation of skim milk with basic fermentation agents,it was found that the four strains of bacteria had a higher sensory evaluation score of 85.45 in M10-2 compared to yogurt fermented with basic fermentation agents.The titration acidity and pH were 90.12±10.16°T and 4.37±0.01,respectively.The texture characteristics of hardness,gel strength,elasticity,cohesion,and adhesiveness are 21.77±2.35 gf,38.62±3.86 gf,0.63±0.05,0.36±0.01,and 7.88±0.32 gf,respectively.After comprehensive evaluation,strain M10-2 is more suitable for the development of yogurt fermentation agents.
作者
惠文彦
史颖甜
高敏
周丽凡
程吕麦
郑茹月
Hui Wenyan;Shi Yingtian;Gao Min;Zhou Lifan;Cheng Lyumai;Zheng Ruyue(Department of Environmental and Safety Engineering,Taiyuan Institute of Technology,Taiyuan Shanxi 030008,China)
出处
《山西化工》
CAS
2024年第3期6-8,14,共4页
Shanxi Chemical Industry
基金
山西省高等学校科技创新计划(2021L556)
全国大学生创新创业训练项目(202214101004)。
关键词
传统发酵食品
乳酸菌
发酵特性
发酵剂
traditional fermented foods
lactic acid bacteria
fermentation properties
fermented starter
