乳双歧杆菌Probio-M8和副干酪乳杆菌PC-01对发酵乳微流变学特性及稳定性的影响
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(内蒙古农业大学 乳品生物技术与工程教育部重点实验室 农业农村部奶制品加工重点实验室 呼和浩特 010018)

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苗壮壮(1995—),男,硕士生

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基金项目:

内蒙古重大专项(zdzx2018018);现代农业(奶牛)产业技术体系项目(CARS 36)


Effects of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 on the Multi-speckle Diffusing Wave Spectroscopy and Stability of Fermented Milk
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(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Huhhot 010018)

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    摘要:

    为分析添加益生菌乳双歧杆菌Probio-M8和副干酪乳杆菌PC-01对发酵乳微流变特性和稳定性的影响。以基础发酵剂为对照,分别添加乳双歧杆菌Probio-M8和/或副干酪乳杆菌PC-01,与基础发酵剂复配进行发酵,采用多频扩散波谱法(MS-DWS)分析发酵乳发酵过程中的微流变特性,并测定发酵过程和贮藏期间的滴定酸度、pH值、持水性、黏度和活菌数。分析表明:添加乳双歧杆菌Probio-M8和/或副干酪乳杆菌PC-01的发酵乳具有较高的固-液平衡值和较低的弹性因子,而对黏度因子和流动因子没有影响,形成低弹性、偏液态的凝胶结构。添加益生菌可加快发酵乳凝乳的速度,缩短发酵的时间。贮藏28 d时,发酵乳中乳双歧杆菌Probio-M8和/或副干酪乳杆菌PC-01的活菌数均大于107 CFU/mL,充分保障了益生功效。贮藏期间,添加益生菌发酵乳的pH值和滴定酸度没有显著变化,而发酵乳的持水性和黏度显著增加,表现出较好的贮藏稳定性。本研究结果为副干酪乳杆菌PC-01和乳双歧杆菌Probio-M8推广应用提供了理论依据,并为益生菌发酵乳产品的多元化开发和实际生产提供参考。

    Abstract:

    To analyze the effects of probiotics Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 on the micro-rheological properties and stability of fermented milk. Compared with the basic starter, Bifidobacterium lactis Probio-M8 and/or Lactobacillus paracasei PC-01 were added to ferment with the basic starter. The Micro-rheological properties during fermentation were analyzed by Multi-speckle diffusing wave spectroscopy (MS-DWS), and the number of viable bacteria, titration acidity, pH, water holding capacity and viscosity during fermentation and storage were measured. The results showed that the micro-rheological analysis showed that the fermented milk added with Bifidobacterium lactis Probio-M8 and/or Lactobacillus paracasei PC-01 had higher solid liquid balance value and lower elastic index, but had no effect on viscosity index and fluidity index, and formed a gel structure with low elasticity and partial liquid state. Adding probiotics can accelerate the curd speed and shorten the fermentation time; The viable count of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 in fermented milk was more than 107 CFU/mL after 28 days storage, which fully guaranteed the probiotic effect. During storage, the pH and titration acidity of fermented milk with probiotics did not change significantly, but the water holding capacity and viscosity of fermented milk increased significantly, showing good storage stability. This study provides a theoretical basis for the popularization and application of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01, and provides guidance for diversified development and practical production of probiotic fermented milk products.

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苗壮壮,杨淑娟,刘凯龙,武婷,郭帅,白梅,王记成,张和平.乳双歧杆菌Probio-M8和副干酪乳杆菌PC-01对发酵乳微流变学特性及稳定性的影响[J].中国食品学报,2022,22(3):103-110

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  • 收稿日期:2021-03-06
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  • 在线发布日期: 2022-04-13
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