Abstract: Fresh milk was used as raw material, and the yogurt cultures was co-fermented with Bifidobacterium animalis (A-Ba), Lactobacillus plantarum (A-Lp), Lactobacillus casei (A-Lc)and Lactobacillus acidophilus (A-La)to prepare solidified yogurt, respectively. Viability of lactic acid bacteria, acidity, diacetyl contents, acetaldehyde contents and water holding capacity (WHC) were measured and the changes of physicochemical properties and probiotics were evaluated for the yogurt stored at 4 ℃ for 28 days, and the correlation between the measurements was analyzed. The results showed that the viability of L. casei was the highest, followed by B. animalis, L. plantarum, and L. acidophilus (P<0.05) in the storage period. The survival rates of S. thermophilus in the treated group and the control group elevated first and then decreased (P<0.05). Moreover, A-Lc had relatively higher diacetyl content and better butter flavor during storage period. After 7 days of storage, the content of acetaldehyde of A-Lc was better, which was better than that of other treatment groups. During the storage period, the WHC of yogurt showed an increasing trend. A-La was only lower than A-Lp on day 1~21, and the WHC on day 28 was the lowest in each group (P<0.05). There was no significant difference between A-Ba and group A in WHC during storage (P>0.05). The WHC of A-Lc was the lowest in each group (P<0.05). When yogurt was stored for 28 days, L. acidophilus had the largest capacity for acid production, followed by L. plantarum and L. casei, and the weakest was B. animalis. According to the correlation analysis, after stored at 4 ℃ for 28 days, the acidity was negatively correlated with the viability and diacetyl content, while positively correlated with acetaldehyde and WHC.
任然,唐善虎,李思宁,等. 四株益生菌对发酵酸奶保质期理化特性和益生菌数的影响[J]. 食品与发酵工业, 2020, 46(18): 85-90.
REN Ran,TANG Shanhu,LI Sining,et al. Effect of four probiotics on the physicochemical properties and probiotics viability of fermented yogurt[J]. Food and Fermentation Industries, 2020, 46(18): 85-90.
[1] AFRC R F. Probiotics in man and animals[J]. Journal of Applied Bacteriology, 1989, 66(5):365-378. [2] SIDIRA M, SAXAMI G, DIMITRELLOU D, et al. Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool[J]. Journal of Dairy Science, 2013,96(5):3 369-3 377. [3] EJTAHED H S, MOHTADI-NIA J, HOMAYOUNI-RAD A, et al. Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus[J]. Journal of Dairy Science, 2011, 94(7):3 288-3 294. [4] KORBEKANDI H, JAHADI M, MARACY M, et al. Production and evaluation of a probiotic yoghurt using Lactobacillus casei ssp[J]. International Journal of Dairy Technology, 2010,62(1):75-79. [5] MANI LÓPEZ E, PALOU E, LÓPEZ-MALO A. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria[J]. Journal of Dairy Science, 2014, 97(5):2 578-2 590. [6] 尚楠, 刘丽莎, 任发政, 等. 产细菌素双歧杆菌L-SN对酸奶后酸化及品质的影响[J]. 中国农业大学学报, 2013,18(4):178-182. [7] LI Sining, TANG Shanhu, HE Qiang, et al. Physicochemical, textural and volatile characteristics of fermented milk co-cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum[J]. International Journal of Food Science & Technology, 2020,55(2):461-474. [8] 陈世贤, 安颖, 靳烨, 等. 不同益生菌的加入对酸奶贮藏期内风味的影响[J]. 中国乳品工业, 2008,36(5):12-15. [9] MISHRA S, MISHRA H N. Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and rheological characteristics of fermented soy milk[J]. Food & Bioprocess Technology, 2013, 6(11):3 166-3 176. [10] CHANG Chunhui, KONG Baohua, ZHAO Xinhuai. Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking[J]. CyTA - Journal of Food, 2014, 12(3):249-255. [11] BUJALANCE C, JIMÉNEZ-VALERA M, MORENO E, et al. A selective differential medium for Lactobacillus plantarum[J]. Journal of Microbiological Methods, 2006,66(3):572-575. [12] SUTULA J, COULTHWAITE L, VERRAN J. Culture media for differential isolation of Lactobacillus casei Shirota from oral samples.[J]. Journal of Microbiological Methods, 2012,90(1):65-71. [13] 曹永强, 张健, 余志坚, 等. 传统乳制品来源乳酸菌的发酵特性及其在酸奶中的应用[J]. 食品工业科技, 2017, 38(7):145-150. [14] 贡佳欣, 李思宁, 唐善虎, 等. 双歧杆菌与乳酸克鲁维酵母共发酵对酸奶品质及风味的影响[J]. 食品工业科技, 2018,39(2):98-101;107. [15] 邵亚东.传统发酵乳制品中乳酸菌产双乙酰特性的研究[D]. 呼和浩特:内蒙古农业大学, 2007. [16] 刘宁宁, 郭红敏, 葛春美, 等. 酸奶中乙醛和双乙酰含量对其风味的影响[J]. 中国食品添加剂, 2012(S1):269-273. [17] RIENER J, NOCI F, CRONIN D A, et al. The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation[J]. Food Chemistry, 2009,114(3):905-911. [18] MOHAMMADI R, YOUSEFI M, SARLAK Z, et al. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink[J]. 2017,26(3):1-9. [19] GILLILAND S E, SPECK M L. Instability of Lactobacillus acidophilus in yogurt[J]. Journal of Dairy Science, 1977, 60(9):1 394-1 398. [20] DAVE R I, SHAH N P. Viability of yoghurt and probiotic bacteria in yoghurts made from commerical starter cultures[J]. International Dairy Journal, 1997,7(1):31-41. [21] 丹彤, 包秋华, 孟和毕力格, 等. 发酵乳风味物质乙醛、双乙酰的合成途径及其调控机制[J]. 食品科技, 2012,37(7):75-79. [22] 胡王艳, 韦福广, 蒋宗辰, 等. 南瓜汁对酸奶发酵特性的影响[J]. 中外食品工业:下, 2014(11):75-77. [23] GÜZEL-SEYDIM Z B, SEYDIM A C, GREENE A K, et al. Determination of organic acids and volatile flavor substances in kefir during fermentation[J]. Journal of Food Composition & Analysis, 2000,13(1):35-43. [24] 李靖, 陈伟, 程芳, 等. 灵芝-白灵菇酸奶配方的优化及其营养成分分析[J]. 食品与发酵工业, 2012,38(6):122-127. [25] 王红叶, 李丽华, 陆淳, 等. 乙醛、丁二酮对发酵乳风味的影响[J]. 中国乳品工业, 2010,38(10):32-34. [26] 韩永佳.功能型酸奶的理化特性、抗氧化活性及微观结构的研究[D]. 合肥:合肥工业大学, 2016. [27] DAN Tong, JIN Rulin, REN Weiyi, et al. Characteristics of milk fermented by Streptococcus thermophilus MGA45-4 and the profiles of associated volatile compounds during fermentation and storage[J]. Molecules, 2018,23(4):878. [28] 李莎, 马成杰, 徐志平, 等. 不同发酵特性的嗜热链球菌与保加利亚乳杆菌共发酵的特性[J]. 食品科学, 2015,36(15):123-127. [29] 罗玲泉, 刘成国, 黄永锋. 乳酸菌胞外多糖及其对酸乳品质的影响[J]. 食品工业科技, 2007,28(6):233-236.
2020, Vol. 46 
