乳业科学与技术2025，Vol.48Issue(6)：1-7,7.DOI:10.7506/rykxyjs1671-5187-20250603-039
副干酪乳酪杆菌ProSci-92与植物乳植杆菌P-8复配对发酵乳品质特性及贮藏稳定性的影响
Effects of Co-fermentation with Lacticaseibacillus paracasei ProSci-92 and Lactiplantibacillus plantarum P-8 on the Quality Characteristics and Storage Stability of Fermented Milk
摘要
Abstract
In this study,two probiotics,Lacticaseibacillus paracasei ProSci-92 and Lactiplantibacillus plantarum P-8,which had good probiotic properties were used as a mixed starter culture for fermented milk.For comparison,a commercial starter culture was used to prepare yogurt as a control.After completion of the fermentation at 37℃,fermented milk was stored at 4℃for 21 days.The microrheological properties of samples during fermentation were measured,and the titratable acidity,viable count,water-holding capacity,and viscosity etc.were were measured and analyzed during the storage period.The results showed that the co-fermented sample exhibited a more pronounced increase in viscosity index and a better solid-liquid balance at the late stage of fermentation,indicating that it finally formed a tougher and more stable gel structure,although the process was slower.During storage,it maintained moderate acidity,smooth texture,good water-holding capacity and high sensory evaluation scores,which all met the requirements for fermented milk.During storage,the viable counts of both probiotics remained higher than 9.1(lg(CFU/mL)),effectively ensuring the probiotic activity.关键词
益生菌发酵乳/副干酪乳酪杆菌ProSci-92/植物乳植杆菌P-8/复配发酵Key words
probiotic fermented milk/Lacticaseibacillus paracasei ProSci-92/Lactiplantibacillus plantarum P-8/co-fermentation分类
轻工纺织引用本文复制引用
刘琳,程奕,王记成,扎木苏..副干酪乳酪杆菌ProSci-92与植物乳植杆菌P-8复配对发酵乳品质特性及贮藏稳定性的影响[J].乳业科学与技术,2025,48(6):1-7,7.基金项目
内蒙古自治区自然科学基金项目(2024LHMS03043) （2024LHMS03043）
