| 嗜热链球菌对瑞士乳杆菌发酵乳后酸化的影响 |
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| 引用本文： | 张臣臣,於和飞,张兆俊,管玉新,顾瑞霞.嗜热链球菌对瑞士乳杆菌发酵乳后酸化的影响[J].乳业科学与技术,2018,41(5):1-5. |
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| 作者姓名： | 张臣臣 於和飞 张兆俊 管玉新 顾瑞霞 |
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| 作者单位： | 扬州大学食品科学与工程学院,江苏 扬州 225127;江苏省乳品生物技术与安全控制重点实验室,江苏 扬州 225127%丹阳市康力乳制品有限公司,江苏 镇江,212300 |
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| 摘 要： | 瑞士乳杆菌是潜在的功能发酵乳发酵剂，为改善瑞士乳杆菌的发酵特性，使用嗜热链球菌配合瑞士乳杆菌用于发酵乳制备。结果表明：嗜热链球菌与瑞士乳杆菌混合发酵将凝乳时间缩短了3.5 h，黏度提高了1.8 倍，改善了乳清析出和质构；嗜热链球菌的使用有效减弱了发酵乳的后酸化，贮藏20 d发酵乳的pH值仍大于4.2。为研究这一现象的原因，测定发酵乳中的活菌数、乳糖消耗量、谷氨酸脱羧酶和β-半乳糖苷酶活性，结果表明，混合发酵乳贮藏期间具有较低的谷氨酸脱羧酶和β-半乳糖苷酶活性，乳糖利用量较低，这是后酸化减弱的主要原因。与嗜
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| 关 键 词： | 嗜热链球菌 瑞士乳杆菌 发酵乳 后酸化 谷氨酸脱羧酶 |
Influence of Streptococcus thermophilus on the Postacidification of Fermented Milk Containing Lactobacillus helveticus |
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| ZHANG Chenchen,YU Hefei,ZHANG Zhaojun,GUAN Yuxin,GU Ruixia.Influence of Streptococcus thermophilus on the Postacidification of Fermented Milk Containing Lactobacillus helveticus[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2018,41(5):1-5. |
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| Authors: | ZHANG Chenchen YU Hefei ZHANG Zhaojun GUAN Yuxin GU Ruixia |
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| Institution: | (1.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2.Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou 225127, China; 3.Danyang Kangli Dairy Products Co. Ltd., Zhenjiang 212300, China) |
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| Abstract: | To improve the fermentation performance of Lactobacillus helveticus, Streptococcus thermophilus as a potential starter culture for functional fermented milk was utilized together with L. helveticus to produce fermented milk. As results, the mixed culture fermentation shortened the curding time by 3.5 h, increased yogurt viscosity by 1.8 times and improved whey syneresis and texture properties as compared to L. helveticus alone. Interestingly, S. thermophilus weakened the postacidification of fermented milk containing L. helveticus, maintaining a pH value greater than 4.2 for 20 d of storage. To account for this finding, the number of living bacterial cells, lactose consumption and the activity of glutamate decarboxylase and β-galactosidase were measured. It was found that the activity of glutamate decarboxylase and β-galactosidase of the fermented milk containing the two strains was lower, resulting in a lower lactose consumption and consequently weakening yogurt postacidification. This study concluded that co-fermentation with S. thermophilus was an effective means to improve the fermentation performance of Lactobacillus helveticus. |
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| Keywords: | Streptococcus thermophilus Lactobacillus helveticus fermented milk postacidification glutamate decarboxylase |
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