中国农业科学2013，Vol.46Issue(3)：595-605,11.DOI:10.3864/j.issn.0578-1752.2013.03.016
益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响
Effects of Probiotic Lactobacillus casei Zhang on the Texture Profile and Volatile Compounds of Set Yogurt
摘要
Abstract
[Objective] The viability of the probiotic Lactobacillus casei Zhang during the product sbelf-life and its effects on the texture profile and the production of volatile compounds of fermented milk were studied.[Method] L.casei Zhang was inoculated together with either of the two Streptococcus thermophilus strains into pasteurized milk for fermentation,the fermentation was ended when the pH value of fermented milk reached 4.5,then,specific indexes of the products were determined after storage at 4℃C for 28 d.[Result] The viable count ofL.casei Zhang was highly stable (P＜0.05),and was more than 108CFU/g aRer storage at 4℃ for 28 d.Furthermore,by simultaneous inoculating L.casei Zhang and the selected strains ofS.thermophilus into the milk at a certain proportion,it was beneficial to improve the content of 3-hydroxyl-2-butanone and hexylic acid in products; this method also enhanced the viscosity,hardness,fracturability,gumminess and chewiness of the products during short-term storage (1-7 d).In addition,with the extension of storage time,the two S.thermophilus strains used in the fermentation showed different extents of influences on the texture profile of the fermented products.[Conclusion] The products fermented with L.casei Zhang exhibited high viable count after 28 d of refrigerated storage.Meanwhile,the fermented milk would offer a better texture profile and flavor when the strains ofLactobacillus casei Zhang and S.thermophilus were inoculated into the milk simultaneously at a certain proportion.关键词
益生菌Lactobacillus casei Zhang/Streptococcus thermophilus/发酵乳/全质构分析/挥发性风味物质Key words
probiotic Lactobacillus casei Zhang/ Streptococcus thermophilus/ fermented milk/ texture profile analysis/volatile compounds引用本文复制引用
其木格苏都,郭壮,王记成,孟和毕力格,张和平..益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响[J].中国农业科学,2013,46(3):595-605,11.基金项目
国家高技术研究发展计划(2011AA100901,2011AA100902) （2011AA100901,2011AA100902）
