该研究旨在通过筛选具有较高双乙酰生产能力的乳酸菌改善酸奶香气品质。从西藏灵菇中分离筛选具有较高双乙酰生产能力的乳酸菌菌株并结合形态学特征和16S rDNA基因序列分析技术鉴定,利用气相色谱-质谱联用技术(GC-MS)对比分析筛选菌株发酵酸奶和空白酸奶香气品质差异。结果显示,菌株1-33具有较高的双乙酰生产能力,经鉴定其为植物乳杆菌(Lactobacillus plantarum)。菌株1-33制备的酸奶中双乙酰含量是空白酸奶的近4倍,乙偶姻的含量(38.92mg/L)是空白酸奶(25.46mg/L)的1.5倍左右,乙醛产量与空白发酵酸奶相当,说明该菌株具有优良的双乙酰生产能力,能改善酸奶的香气品质。
To improve yogurt flavor, Lactobacillus isolates from Tibet mushroom were obtained, identified and applied in yogurt fermentation. The isolate 1-33 producing high level diacetyl was identified as Lactobacillus plantarum based on 16S rDNA sequencing and alignment. The volatile compounds in the control and yogurts fermented with Lactobacillus were compared using gas chromatography-mass spectrometry (GC-MS). The level of diacetyl in the yogurt fermented by strain 1-33 was about four times higher than that of the control, and acetoin was about 1.5 times of the control (38.92/25.46 mg/L). Meanwhile, aldehyde formed in both yogurt samples were at the same level. In conclusion, L. plantarum 1-33 had high diacetyl production ability and could be used to improve yogurt flavor.
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