Effect of a bacteriocin-producing the postacidification strain of Bifidobacterium L-SN on and quality of yohurt | 产细菌素双歧杆菌L―SN对酸奶后酸化及品质的影响
2013
Shang Nan, China Agricultural University, Beijing(China),College of Engineering | Liu Lisa, China Agricultural University, Beijing(China),College of Engineering | Ren Fazheng, China Agricultural University, Beijing(China),College of Engineering
صينى. 选择产细菌素双歧杆菌L-SN菌株与保加利亚乳杆菌和嗜热链球菌混合发酵剂配伍共同发酵生产酸奶,通过测定4℃贮藏条件下酸奶的pH、可滴定酸度、活菌数、持水力和黏度等指标的变化探讨产细菌素双歧杆菌对酸奶后酸化效果及品质的影响。结果显示：双歧杆菌L-SN的加入能有效抑制酸奶的后酸化,以添加水平为（2~5）×106 cfu/mL为最佳,可在20 d贮藏期内维持酸度为100~110 °T、pH 4.1~4.2、活菌数≥106 cfu/mL,并能显著提高酸奶的持水力和黏度,赋予酸奶良好的色泽、口感和组织状态。
اظهر المزيد [+] اقل [-]إنجليزي. The study was carried out to restrain postacidifacation of set yoghurt using Bifidobacterium L-SN with mixed leaven together for fermentation.By measuring the changes of pH value,titratable acidity,the number of viable cells,water hold capacity,viscosity and sensory evaluation in 20 days under the storage condition of 4℃,we find adding L-SN can efficiently restrain posfacidification of set yoghurt and improve the quality.The results indicate that the best supplemental level is （2-5）×106 cfu/mL.In 20 days,the pH value is 4.1-4.2;the titratable acidity is 100-110 °T and the number of viable cells are more than 106 cfu/mL.In addition,it can significantly improve the water holding capacity and viscosity and to give good color,texture and organization state of the set yoghurt.
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