利用新分离青春双歧杆菌制作酸奶的研究.pdf

156 《乳业科学与技术》 2010 年第 4 期 （总第 143 期） 利用新分离青春双歧杆菌制作酸奶的研究 1 2 1 1* 张 洁 ，刘宇超 ，于 颖 ，徐桂花 （1 宁夏大学农学院食品系，宁夏银川 750021 ；2 内蒙古农业大学食品科学与工程学院，内蒙古呼和 浩特 010018 ） 摘 要：研究新分离青春双歧杆菌在酸奶制作中的应用，采用驯化后的青春双歧杆菌与嗜热链球菌混合 发酵的方法制作双歧酸奶。以产酸能力、活菌数量、风味为产品指标。结果表明：当混合菌种配比(双 9 cfu/mL ，而且酸奶 歧杆菌/嗜热链球菌)为 1:1 时，不仅缩短了发酵时间，双歧杆菌活菌数也达到了 10 的品质和口味均有所改善。 关键词：青春双歧杆菌；酸奶；研究 + 中图分类号：Q939.11 7 文献标识码：A 文章编号：1671-5187(2010)04-0156-04 Research on Yogurt Production of Using a New Bifidobacterium Adolescentis 1 2 1 1* Zhang Jie , LiuYuchao , YuYing , Xu Guihua (1 Food Department, College of Agricultur, Ningxia Univercity, Yinchuan of Ningxia 750021, China; 2 College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot of Inner Mongolia 010018, China) Abstract: This study research the application of a new separation of Bifidobacterium adolescentis in manufacture yogurt and adopt the method of mixed fermentation—mixing domesticated Bifidobacterium adolescentis and Streptococcus thermophilus— to produce yoghurt. Taking the acid production capacity, number of living bacteria, and flavor as index, the result showed that when the ratio of mixed bacteria (Bifidobacterium adolescentis/Streptococcus thermophilus) 1:1 manufacture yogurt, not only shortened the fermentation time, the number of living bacteria have also reached 109cfu/ml,but also the quality and taste of yogurt have been improvemented. Key words: Bifidobacterium adolescentis, yogurt, research 双歧杆菌是1899年由法国巴斯德研究院蒂塞 1.1.1 菌株 尔首先从健康母乳营养儿的粪便