食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 229 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026595

生产与科研应用

具有良好风味德氏乳杆菌保加利亚亚种的筛选及其产香性能分析

  • 丹彤 ,
  • 田佳乐 ,
  • 乔少婷
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  • (内蒙古农业大学,乳品生物技术与工程教育部重点实验室,内蒙古 呼和浩特,010018)
博士,副研究员(本文通讯作者,E-mail:dantong813218@aliyun.com)

收稿日期: 2020-12-30

  修回日期: 2021-03-18

  网络出版日期: 2021-08-20

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Screening of Lactobacillus delbrueckii subsp. bulgaricus with good flavor properties and analysis of its aroma production

  • DAN Tong ,
  • TIAN Jiale ,
  • QIAO Shaoting
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  • (Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2020-12-30

  Revised date: 2021-03-18

  Online published: 2021-08-20

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摘要

风味是评价酸奶发酵剂及其产品的重要指标之一。该文以科汉森公司提供的商业发酵剂为对照组,以分离自传统发酵乳制品中具有良好发酵特性的6株德氏乳杆菌保加利亚亚种为试验菌株,从中筛选出1株具有良好风味的菌株。采用固相微萃取(solid phase micro-extraction,SPME)和GC-MS技术测定牛乳发酵终点时的挥发性风味化合物,从中筛选出1株与对照组中的挥发性风味物质的种类和相对含量相似度较高的菌株,并继续分析该菌株在牛乳发酵和贮藏期间所产风味物质的动态变化情况。德氏乳杆菌保加利亚亚种MGA17-6在牛乳发酵和贮藏期间产生的主要风味化合物包括酸类、醛类、酮类、酯类、醇类等,其中一些重要的化合物如乙酸、乙醛、庚醛、乙偶姻、1-庚醇等对发酵乳的风味产生重要的影响。筛选出1株具有良好风味的德氏乳杆菌保加利亚亚种MGA17-6。

关键词： 发酵乳; 德氏乳杆菌保加利亚亚种; 固相微萃取技术; GC-MS技术; 挥发性风味物质

本文引用格式

丹彤 , 田佳乐 , 乔少婷 . 具有良好风味德氏乳杆菌保加利亚亚种的筛选及其产香性能分析[J]. 食品与发酵工业, 2021 , 47(14) : 229 -234 . DOI: 10.13995/j.cnki.11-1802/ts.026595

Abstract

Flavor is an important indicator for evaluating yogurt starter and the end product (fermented milk). Commercial yogurt starter from Chr Hansen Holding A/S was used as control to analyze the fermentation properties of six tested strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented dairy products. All six strains showed good fermentation characteristics. Solid phase micro-extraction (SPME) and GC-MS were used to determine the volatile flavor compounds after fermentation. The profile of volatile flavor substances of the six isolates was compared with that of the control, and one isolate showing a similar volatile flavor substance profile with the control was selected. Changes in the flavor substances in the fermented milk during post fermentation storage were further analyzed. Results showed that the main flavor compounds produced by Lactobacillus delbrueckii subsp. bulgaricus MGA17-6 during milk fermentation and post fermentation storage included acids, aldehydes, ketones, esters, alcohols, etc. Some important compounds, such as acetic acid, acetaldehyde, heptaldehyde, acetoin, 1-heptanol, etc., had a great influence on the flavor of fermented milk. A strain of L. delbrueckii subsp. bulgaricus MGA17-6 with good flavor was selected.

Key words： fermentation milk; Lactobacillus delbrueckii subsp.bulgaricus; solid phase micro-extraction; gas chromatography-mass spectrometry; volatile flavor compounds

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