嗜酸乳杆菌KLDS1.0901对酸奶发酵特性及抗氧化活性的影响
Effect of Lactobacillus acidophilus KLDS 1.0901 on Characteristics and Antioxidant Activity of Fermented Yoghurt
李子叶 1李柏良 1关嘉琪 1李慧臻 1陆婧婧 1占萌 1霍贵成1
作者信息
- 1. 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030
- 折叠
摘要
研究嗜酸乳杆菌KLDS 1.0901在发酵酸奶过程中对酸奶特性及抗氧化活性的影响,开发出一种抗氧化活性强的酸奶发酵剂.通过选取嗜热链球菌S1、德式乳杆菌保加利亚亚种KLDS 1.0207发酵酸奶以及向其中加入嗜酸乳杆菌KLDS 1.0901共同发酵制备酸奶,评价其产酸性能、活菌数含量,并分析所发酵酸奶的质构特性、乙醛和双乙酰产量,进行感官评价,最后对制备酸奶的体外抗氧化活性进行探索和研究,进而比较研究嗜酸乳杆菌KLDS 1.0901对发酵酸奶的发酵性能和抗氧化能力.结果表明:用嗜热链球菌S1、德式乳杆菌保加利亚亚种KLDS 1.0207及嗜酸乳杆菌KLDS 1.0901共同发酵的酸奶产酸速度快,5 h基本凝乳,与未添加嗜酸乳杆菌KLDS 1.0901发酵的酸奶相比,其中乳酸菌的活菌数为3.55×108 CFU/g、风味物质乙醛的含量为22.8 μg/mL、双乙酰含量为7.5 μg/mL,以及感官评分为86分,仅次于3号汉森发酵剂.与3号汉森发酵剂相比,添加KLDS 1.0901的2号发酵剂在清除自由基的体外抗氧化能力方面与其相近.
Abstract
The effect of Lactobacillus acidophilus KLDS 1.0901 on the characteristics and antioxidant activity of yoghurt during fermentation was studied,and a yoghurt starter with strong antioxidant activity was developed.Yogurt was prepared by fermentation of Streptococcus thermophilus S1 and Lactobacillus germanica subspecies KLDS 1.0207 and by co-fermentation of Lactobacillus acidophilus KLDS 1.0901.The acidity and viable bacteria were evaluated,and the physical properties,acetaldehyde and diacetyl production of the yogurt were analyzed.Sensory evaluation was carried out.Finally,the antioxidant activity of yogurt in vitro was explored and studied,and then the fermentation performance and antioxidant ability of Lactobacillus acidophilus KLDS 1.0901 to fermented yogurt were compared.The yoghurt fermented with Streptococcus thermophilus S1,Lactobacillus germanica subspecies KLDS 1.0207 and Lactobacillus acidophilus KLDS 1.0901 had fast acidification rate and curd milk for 5 hours.Compared with yoghurt fermented without Lactobacillus acidophilus KLDS 1.0901,the number of live Lactobacillus bacteria was 3.55×108 CFU/g and the content of acetaldehyde,the flavor substance.The content of diacetyl was 7.5 ug/mL,22.8 ug/mL,and the sensory score was 86 points,which was second only to Hansen Fermentation No.3.Compared with No.3 Hansen starter,the addition of No.2 starter KLDS 1.0901 has similar antioxidant activity in vitro,which can play an important role in scavenging free radicals and has potential for industrial development.
关键词
嗜热链球菌/德式乳杆菌保加利亚亚种/嗜酸乳杆菌/发酵特性/抗氧化性Key words
Streptococcus thermophilus/Lactobacillus bulgaricus/Lactobacillus acidophilus/fermentation characteristics/antioxidant引用本文复制引用
出版年
2019
NETL
NSTL
万方数据