海氏肠球菌（Enterococcushirae）发酵特性和应用.PDF

15 2012, Vol.35 No.1 乳业科学与技术 ※生物技术 (Enterococcus hirae) 1 1 1 1,2,3, 胡 颖 ，杨 琴 ，甘盛力 ，朱秋劲 * (1.贵州大学生命科学学院食品系，贵州 贵阳 550025 ；2.贵州大学食品科学工程研究中心，贵州 贵阳 550025 ； 3.贵州省乳品工程技术研究中心，贵州 贵阳 550018) 对实验所得并鉴定为海氏肠球菌(Enterococcus hirae) 的菌株I-2 进行发酵特性的考察，结果显示 I-2 具有良 好的发酵特性。实验还将 I-2 用于酸奶发酵，并对其产品品质进行测定，各项指标均达到国家标准，且在发酵及 后熟 20d 后活菌数依然能够保持在 109CFU/mL 以上，说明其具有良好的乳品开发潜力及保健功能。 海氏肠球菌；降胆固醇；功能性乳品 Fermentation Characteristics of Enterococcus hirae and Application in Yogurt Starter 1 1 1 1,2,3, HU Ying ，YANG Qin ，GAN Sheng-li ，ZHU Qiu-jin * (1. Department of Food Science, School of Life Science, Guizhou University, Guiyang 550025, China ； 2. Food Science and Engineering Research Center, Guizhou University, Guiyang 550025, China ； 3. Guizhou Dairy Engineering Technology Research Center, Guiyang 550018, China) Abstract ：Fermentation characteristics were assessed for Enterococcus hirae strain I-2. It was indicated that the strain had excellent fermentation characteristics. All of the tested indexes of yogurt fermented with it met the requirements of relevant national standards. Besides, the number of viable cells remained above 109 CFU/mL at the end of the fermentation and after 20 days of ripening, demonstrating that the strain has promising potential for developing dairy products and excellent health benefits. Keywords ：Enterococcus hirae ；cholesterol-lowering effect ；yogurt fermentation ；functional dairy products 中图分类号：TS252 文献标识码：A 文章编号：1671-5187(2012)01-0015-05