产细菌素植物乳杆菌Q7(Lactobacillus plantarum Q7)对保加利亚乳杆菌和嗜热链球菌的生长有一定的抑制作用,在酸奶贮藏期具有缓解后酸化的效果。以嗜热链球菌和保加利亚乳杆菌为对照,分别接种不同浓度产细菌素的L. plantarum Q7,对酸奶发酵过程的pH及贮藏期间的pH、酸度、活菌数和析水率、质构和感官品质进行对比研究。结果表明:L. plantarum Q7可缩短发酵时间。在贮藏期间,低剂量L. plantarum Q7发酵酸奶的pH均高于对照组,可滴定酸度均低于对照组,在延缓后酸化方面具有很大潜力。低剂量L. plantarum Q7对酸奶总活菌数和析水率的变化没有明显影响。低剂量L. plantarum Q7可以显著降低酸奶的硬度、提高酸奶的内聚性,酸奶感官品质高于对照组。产细菌素L. plantarum Q7能够延缓酸奶后酸化,改善酸奶感官品质,具有酸奶辅助发酵剂的开发前景。
Bacteriocin-producing L. plantarum Q7 could inhibit the growth of Streptococcus thermophilus and Lactobacillus bulgaricus and relieve the post-acidification of yogurt storage. The yoghurt pH during fermentation and the pH, titratable acidity, viable bacteria number, water evolution rate, texture and sensory quality during storage at 4 ℃ were comparative studied when S. thermophilus and L. bulgaricus were used as control group, and different inoculation amount of bacteriocin-producing L. plantarum Q7 was added as the experimental group. The results showed that L. plantarum Q7 could shorten the fermentation time. During the storage, the pH of the yoghurt with low addition of L. plantarum Q7 was higher than that of the control group while the titratable acidity was lower than that of the control group. Besides, the addition of L. plantarum Q7 could maintain a higher number of live bacteria and had no significant effect on the water separation rate. In terms of texture, low addition of L. plantarum Q7 could significantly reduce the hardness and improve the cohesion of yogurt. The sensory evaluation results showed that the sensory quality of yogurt with L. plantarum Q7 was much higher than that of the control group. Bacteriocin-producing L. plantarum Q7 could relieve post-acidification and improve yogurt quality, and had a great potential as assistant starter for yoghurt production.
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