为了增加发酵乳制品中益生性干酪乳杆菌的应用价值,现以干酪乳杆菌LC-7(Lactobacillus casei LC-7)为研究对象,测定了发酵过程中菌株的pH值、滴定酸度、黏度、活菌数等指标,以及发酵乳中LC-7在贮藏成熟期的存活情况,并对发酵乳的挥发性风味物质进行测定。结果表明,该菌株在34 ℃条件下、24 h后进入稳定期,且具备发酵性能。在此条件下发酵,发酵14 h逐渐变为半固体,基本凝乳,有奶香味溢出。发酵结束时,pH值为4.67,滴定酸度为86.56 °T,酸奶黏度为189 mPa·s。4 ℃条件下放置一段时间稳定性基本保持在55%~65%,该菌发酵乳较普通发酵酸乳挥发性物质更丰富。干酪乳杆菌LC-7生长速度较快具备较好的发酵特性,可以用于酸乳的发酵。
In order to increase the application value of probiotic Lactobacillus casei from fermented dairy products,taking Lactobacillus casei LC-7as the research object,the changes of pH value,titrated acidity,viscosity,viable bacteria number and other characteristics of strain L.caseiLC-7 in the fermentation process,as well as the survival state in the storage period of fermented milk were evaluated,and the volatile flavor substances of fermented milk were determined.The results showed that L.caseiLC-7 entered the stable stage after 24 h at 34 ℃,and possessed fermentation performance.Under this condition,the fermented milk gradually became semi-solid,basically curd,with milk flavor overflow after 14 hours of fermentation.At the end of fermentation,the pH value was 4.67,the titrated acidity was 86.56 °T,and the viscosity of the yogurt was 189 mPa·s.The stability was between 55%-65% under 4 ℃ for a period of time,and the fermented milk was richer in volatile substances than the ordinary fermented yogurt. L.caseiLC-7 grows fast and has good fermentation characteristics,which can be used for yogurt fermentation.
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