乳酸菌产酸特性研究-食品科学.PDFVIP

《乳业科学与技术》 2010 年第 4 期 （总第 143 期） 169 乳酸菌产酸特性研究 * 刘振民，王荫榆 光明乳业股份有限公司 技术中心 乳业生物技术国家重点实验室，上海 200436 摘 要：对比研究了嗜热性乳酸菌、乳球菌的产酸特性以及影响后酸化的因素。结果显示，乳球菌最大 0 0 0 0 产酸量为 64.4 T~72.7 T；嗜热性乳酸菌的最大产酸量为 106.8 T~294.2 T。德氏乳杆菌保加利亚亚种、 唾液链球菌嗜热亚种的最大产酸速率为 20.75 0T/h 、24.57 0T/h。乳酸乳球菌乳酸亚种、乳酸乳球菌乳油 亚种、乳酸乳球菌乳酸亚种丁二酮变种的最大产酸速率分别为 7.65 0T/h 、6.52 0T/h 、9.65 0T/h。优良的 菌株特性、低温贮存、较低的最终发酵酸度是保证乳酸菌低后酸化的有效措施。 关键词：嗜热性乳酸菌；乳球菌；产酸特性；后酸化度 + 中图分类号：Q939.11 7 文献标识码：A 文章编号：1671-5187(2010)04-0169-04 Study on Acid Production Characteristics of Lactic Acid Bacteria * Liu Zhenmin, Wang Yinyu State Key Laboratory of dairy Biotechnology, Technology Center, Bright Dairy Food Co. Ltd., Shanghai 200436, China Abstract: Acid production characteristics of LAB (lactic acid bacteria) are important ones for screening starters used for fermented dairy products. Acid production characteristics and factors influencing post acidification of thermophilic LAB and lactococcus were studied contrastively. The results showed that maximal acid production amount of lactococcus were 64.4 0T~72.7 0T, maximal acid production amount of thermophilic LAB (lactic acid bacteria) were 106.8 0T~294.2 0T. Maximal acid production rate of LDB (Lactobacillus delbrueckii subsp. bulgaricus) and ST (Streptococcus salivarius subsp. thermophilus) were 20.75 0T/h, 24.57 0T/h. Maximal acid production rate of LLL (Lactococcus. lactis ssp. Lactis43), LLC (Lactococcus. lactis ssp. Cremoris63), LLD (Lacto