食品科学2018，Vol.39Issue(4)：82-89,8.DOI:10.7506/spkx1002-6630-201804013
藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用
Effect of Lactic Acid Bacteria and Yeast on the Quality of Yoghurt during Fermentation by Tibetan Kefir
摘要
Abstract
Tibetan kefir is a fermented milk product produced by mixed cultures of lactic acid bacteria, yeasts, acetobacter and moulds. Its quality characteristics are significantly different from those of ordinary yogurt. In order to determine the roles of lactic acid bacteria and yeast in yoghurt fermentation by Tibetan kefir, these microbes were separately inhibited by cycloheximide and penicillin during fermentation and the flavor, taste and texture of normally fermented yogurt and fermented yogurts with inhibition of lactic acid bacteria and yeasts were determined and compared. The results showed that the alcohol content of yoghurt was increased from 1.85 to 2.77 g/kg and the VB2content was decreased from 168 to 157 μg/100 g during fermentation with yeast inhibition, which showed a significant difference compared with normal fermentation. During fermentation with inhibition of lactic acid bacteria, the acidity of yoghurt was increased from 18 to 28 °T, along with a decrease in amino acid nitrogen from 65 to 53 mg/100 g, acetic acid from 1 to 0.7 mg/g and VB1from 20 to 18 μg/100 g, while lactic acid content was continuously maintained at 2 mg/g; all these parameters were considerably different from those of normally fermented yogurt. During yogurt fermentation, the lactic acid bacteria in Tibetan kefir made great contributions to the acidity, amino acid nitrogen, texture, lactic acid, acetic acid and VB1while the yeasts made great contributions to alcohol and VB2.关键词
藏灵菇/乳酸菌/酵母菌/发酵Key words
Tibetan kefir/Lactobacillus/yeast/fermentation分类
轻工纺织引用本文复制引用
龙兴瑶,李键,谢婕,赵欣,王洪伟,张玉,索化夷..藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用[J].食品科学,2018,39(4):82-89,8.基金项目
公益性行业(农业)科研专项(201303085) （农业）
重庆市社会民生科技创新专项(cstc2015shmszx80021) （cstc2015shmszx80021）
中央高校基本科研业务费专项(xdjk2016A018) （xdjk2016A018）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014ptgc8001) （cstc2014ptgc8001）
重庆市功能性食品协同创新中心建设项目(167001) （167001）
