内蒙古奶酪中乳酸菌的分离鉴定及搅拌型燕麦酸奶工艺优化
Isolation and identification of lactic acid bacteria from Inner Mongolia cheese and process optimization of stirred oat yoghurt
李丽亚 1胡亚峰 1孙占斌 1任清1
作者信息
- 1. 北京工商大学轻工科学技术学院,北京 100048
- 折叠
摘要
使用传统分离方法从内蒙古锡林郭勒盟手工奶酪中分离出3株具有潜在优良发酵性能乳酸菌,经16S rRNA基因测序和系统发育进化分析鉴定为类干酪乳杆菌坚韧亚种RQ1(Lacticaseibacillus paracasei subsp.tolerans)、类干酪乳杆菌类干酪亚种RQ8(Lacticaseibacillus paracasei subsp.paracasei)、鼠李糖乳杆菌RQ2(Lacticaseibacillus rhamnosus).将3株乳酸菌作为发酵剂,以炒燕麦粉和牛奶为原料、银耳胶为稳定剂共发酵搅拌型燕麦酸奶,通过单因素试验和正交试验确定最佳发酵工艺.试验得出最佳工艺配方:发酵剂接种量为5％,白砂糖添加量为8％,燕麦浆添加量为50％,银耳胶添加量为10％.研制出的燕麦酸奶具有高营养价值、风味协调、状态良好的特点,为燕麦酸奶的研发和潜在发酵剂优良菌种的开发提供参考.
Abstract
Three strains of lactic acid bacteria with potential excellent fermentation performance were isolated from handmade cheese in Xilingol League,Inner Mongolia,using traditional isolation methods.The three strains were identified as Lacticaseibacillus casei subsp.tolerans,Lacticaseibacillus paracasei subsp.paracasei and Lacticaseibacillus rhamnosus by 16S rRNA gene sequencing and phylogenetic analysis.The three lactic acid bacteria were used as starter,fried oat flour and milk as raw materials,tremella fuciformis gum as stabilizer to co-ferment stirred oat yogurt at 37 ℃.With sensory evaluation as the index,the best fermentation technology was determined by single factor test and orthogonal test.The optimum technological formula was obtained as follows:5％inoculum of starter,8％of white granulated sugar,50％of oat pulp,and 10％of tremella gel.The developed oat yoghurt has the characteristics of high nutritional value,harmonious flavor and good condition,which provides a new reference for the research and development of oat yoghurt and the development of starter strains.
关键词
乳酸菌/分离和鉴定/燕麦/酸奶/工艺优化Key words
lactic acid bacteria/isolation and identification/oats/yogurt/optimization offermentation process引用本文复制引用
出版年
2024
NETL
NSTL
万方数据