乳业科学与技术2023，Vol.46Issue(6)：1-6,6.DOI:10.7506/rykxyjs1671-5187-20231224-063
外源添加副干酪乳杆菌LZ9077对酸乳品质的影响
Effect of Exogenous Addition of Lactobacillus paracasei LZ9077 on Properties of Set-type Yogurt
摘要
Abstract
In this study,Lactobacillus paracasei LZ9077 was used as a test strain to investigate the application of this bacterium and commercial fermenter agents in fermented milk.The acid production ability,the number of live bacteria,sensory evaluation and other evaluation indexes were used for process optimization.The optimal fermentation conditions were obtained by single factor test and orthogonal test,and the changes of yogurt during fermentation were determined.The results showed that the optimal fermentation conditions were as follows:the inoculum amounts of L.paracasei LZ9077 and commercial fermenter were 4%(V/V)and 0.1%(m/V),respectively,and the fermentation time was 6 h.The addition of L.paracasei LZ9077 increased the number of viable bacteria and the acid-producing efficiency of the fermented milk,and the number of viable bacteria was up to 9.22(lg(CFU/mL))at the end of the fermentation,and the titration acidity was(99.94±0.36)T°,and the viscosity and stability of yogurt were significantly improved.0.36 T°,and the viscosity and stability of yoghurt were significantly improved.关键词
酸乳/副干酪乳杆菌/品质Key words
yoghurt/lactobacillus paracasei/quality分类
轻工纺织引用本文复制引用
唐嘉琪,唐霞,张锋,罗洁,刘成国,周辉..外源添加副干酪乳杆菌LZ9077对酸乳品质的影响[J].乳业科学与技术,2023,46(6):1-6,6.基金项目
长沙市重点研发项目(kh2201211) （kh2201211）
宁乡市科技计划项目(NXKJ-JH-202005) （NXKJ-JH-202005）
