中国食品学报2017，Vol.17Issue(3)：96-104,9.DOI:10.16429/j.1009-7848.2017.03.011
费氏丙酸杆菌与乳酸菌混合发酵酸奶研究
Studies on Fermented Yogurt Using Propionibacterium freudenreichii and Lactobacillus
摘要
Abstract
Propionibacterium freudenreichii was mixed with Lactobacillus to ferment yogurt.The results showed that after fermenting 6 h in 35 ℃,the acidity of mixed yogurt could reach 70 °T,and after-acid capacity was inferior,the concentration of CLA was reached 120.66 μg/mL.The sensory evaluation showed that the mixed yogurt was milky white and shiny,had coordinate odor,exquisite taste,uniform and stable organization,and on whey separation.The flavor of the fermented milk was tested by solid-phase micro extraction combined with GC-MS.In study,the yogurt of Propioni bacterium freudenreichii,the yogurt of Lactobacillus,and the mixed yogurt were tested,the flavor of three kinds of yogurt included aldehydes,ketones,esters,acids,alcohols,etc.;The yogurt of Propionibacterium freudenreichii were detected 26 kinds of flavor,the main flavor composition was acids,relative content reached to 83.20％;The yogurt of Lactobacillus were detected 27 kinds of flavor,the main flavor composition were ketones,esters and acids,relative content reached to 83.96％;The mixed yogurt were detected 25 kinds of flavor,the main flavor composition was also acids,relative content reached to 83.57％.关键词
费氏丙酸杆菌/混合发酵/发酵酸奶/风味物质Key words
Propionibacterium freudenreichii/mixed ferment/yogurt fermentation/flavour compounds引用本文复制引用
韩芸娇,梁玲,邱雯雯,查梦吟,张茜,陈存社..费氏丙酸杆菌与乳酸菌混合发酵酸奶研究[J].中国食品学报,2017,17(3):96-104,9.基金项目
十三五国家科技计划项目(2016YFD0400401) （2016YFD0400401）
北京市教委科技发展计划 （）
北京市自然科学基金项目(KZ20110011013) （KZ20110011013）
