食品工业科技2016，Vol.37Issue(11)：179-184,194,7.DOI:10.13386/j.issn1002-0306.2016.11.029
四种乳酸杆菌在全谷物糙米乳中发酵特性的研究
Study on the fermentating characteristics of four LAB in whole grain made from brown rice milk
陈妍婕 1朱力杰 1何余堂 1刘贺 1王勃 1马涛1
作者信息
- 1. 渤海大学粮油科学与技术研究所,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013
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摘要
Abstract
Lactobacillus plantarum,L.rhamnosus,L.acidophilus and L.casei were used to ferment brown rice milk respectively.The pH,titratable acidity,the viable count of strains,STS,proteolytic activity and viscoelasticity of fermented brown rice milk were determined in the duration of storage at 4 ℃ for 21 d respectively.The results showed that every strain could tolerate the acid and bile of high concentration and the viable count of bacteria exceeded 8 Ig cfu/g during storage at 4 ℃ for 21 d,the viable count of L.rhamnosus declined steadily.The pH of L.rhamnosus was between 4.45～4.5 during whole storage periods and pH was more stable.The sample fermented by L.rhamnosus displayed weak post acidification.The product fermented by L.rhamnosus had low score of STS.The proteolytic activity of L.rhamnosus was between 0.74～0.76 mmol/L.The four strains were well in viscoelasticity.In addition,the area of hysteresis loop of L.rhamnosus was 687.92 Pa/s,and the fermented brown rice milk could recover more easily when it was broken.Besides,the specimen fermented by L.rhamnosus had the property of solid.From the above,L.rhamnosus could be suitable for the production of fermented brown rice milk.关键词
乳酸杆菌/糙米乳/发酵特性Key words
LAB/brown rice milk/properties of fermentation分类
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陈妍婕,朱力杰,何余堂,刘贺,王勃,马涛..四种乳酸杆菌在全谷物糙米乳中发酵特性的研究[J].食品工业科技,2016,37(11):179-184,194,7.
