| 不同贮藏温度下开菲尔发酵乳中的菌相变化研究 |
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| 引用本文： | 沈玲,王豪,苏米亚,王荫榆,廖文艳.不同贮藏温度下开菲尔发酵乳中的菌相变化研究[J].乳业科学与技术,2011,34(1):15-17. |
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| 作者姓名： | 沈玲 王豪 苏米亚 王荫榆 廖文艳 |
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| 作者单位： | 光明乳业股份有限公司,技术中心,乳业生物技术国家重点实验室,上海,200436 |
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| 基金项目： | 国家科技部973计划——乳品安全控制和新型乳品加工关键技术研究(项目编号:2010CB735705); 上海市科委课题——上海乳业生物工程技术研究中心(项目编号09DZ2251400) |
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| 摘 要： | 开菲尔是通过开菲尔粒中的细菌和酵母发酵形成的乳制品,具有特殊的风味特征。体外和动物实验显示,开菲尔中的共生菌群具有抗癌、抗突变以及抗菌等功效。本实验采用开菲尔商用发酵剂制备开菲尔,分析了不同保藏温度对开菲尔中微生物菌相的影响,发现贮藏温度控制在4℃-15℃内,20 d保质期结束后开菲尔中菌株衰减量少,稳定性较高,可保证产品最终质量。
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| 关 键 词： | 开菲尔 菌相 贮藏温度 |
Study on Microflora Diversity in Kefir Fermented Milk Stored in Different Temperature |
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| Shen Ling,Wang Hao,Su Miya,Wang Yinyu,Liao Wenyan.Study on Microflora Diversity in Kefir Fermented Milk Stored in Different Temperature[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(1):15-17. |
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| Authors: | Shen Ling Wang Hao Su Miya Wang Yinyu Liao Wenyan |
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| Institution: | Shen Ling,Wang Hao,Su Miya,Wang Yinyu*,Liao Wenyan State Key Laboratory of dairy Biotechnology,Technology Center,Bright Dairy & Food Co.,Ltd.,Shanghai 200436,China |
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| Abstract: | Kefir is a dairy product fermented by live bacteria and yeasts contained in kefir grains,and is reported to have a unique taste and unique properties.Moreover,in vitro and animal trials have shown symbiotic microflora in kefir have anticarcinogenic,antimutagenic and antimicrobial properties.The effect of different preservation temperature on microbiological variety existed in kefir was analyzed in this study.After shelf life with 20 days being finished,the viable cells of kefir strains including lactobacill... |
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| Keywords: | kefir microflora diversity storage temperature |
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