该文首次报道了发酵乳清粉对低温酸奶中优势污染霉菌的抑制效应并评估了应用于酸奶防霉保鲜的可行性。通过平板培养法从市售低温酸奶中分离得到杂色曲霉、肉色曲霉、桔青霉和枝孢霉等4株优势污染霉菌,研究了发酵乳清粉对其孢子萌发、菌落生长、菌丝生物量及细胞结构的影响。结果表明,发酵乳清粉对上述4株优势污染霉菌呈现浓度依赖的抑制作用,其最小抑菌浓度分别为1、3、1、1 g/L。将发酵乳清粉添加到人为污染的酸奶中,在28 ℃储藏考察优势污染霉菌菌落形成,结果表明1 g/L发酵乳清粉能将霉菌菌落形成时间推迟7 d以上。综上,发酵乳清粉有望成为生物防霉剂用于抑制低温发酵乳的霉菌污染。
The inhibitory effect of the fermented whey powder (FWP) on dominant contaminated molds in low-temperature yogurt was reported for the first time, and its potential as anti-mold agent for yogurt was evaluated. Four dominant contaminated molds were obtained from commercial refrigerated yogurt by plate culture method, including Aspergillus versicolor, Cladosporium cladosporioides, Penicillium citrinum and Aspergillus carneus. The inhibitory effects of the FWP on spore germination, colony growth, mycelial biomass and cell structure of dominant contaminated molds were further studied. FWP exhibited concentration-dependent inhibitory effect on four dominant contaminated molds, and the minimum inhibitory concentrations (MIC) were 1, 3, 1 and 1 g/L, respectively. Furthermore, the FWP was added to artificially contaminated yogurts and conducted to observe the colony formation of dominant contaminated mold under the storage condition of 28 ℃. 1 g/L FWP could delay the colony formation time by more than 7 days. In conclusion, the FWP is expected to be used as a clean label preservative to inhibit mold contamination of fermented milk.
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