益生菌因能够改善肠道健康而逐渐被应用于发酵乳中,但由于部分益生菌在牛乳中生长缓慢、难以凝乳,因此益生菌发酵乳的产业化受到限制。通过复合菌种的协同发酵法能够实现益生菌发酵乳的制备,但无法保障功能性益生菌的高活菌数。该研究以2株功能性益生菌——罗伊氏乳杆菌CCFM1175和副干酪乳杆菌CCFM1176为研究对象,以发酵乳pH、酸度及活菌数变化为参考,筛选适宜与益生菌协同发酵的发酵菌株,制备益生菌发酵乳,并测定其贮藏特性及感官品质变化。结果表明,通过与保加利亚乳杆菌5L6的协同发酵,罗伊氏乳杆菌CCFM1175和副干酪乳杆菌CCFM1176在发酵乳中的产酸速率及活菌数显著增加,发酵12 h后滴定酸度分别为(68.17±0.42) °T、(62.51±0.84) °T,活菌数分别为(8.24±0.05) lg CFU/mL、(8.61±0.08)lg CFU/mL,实现快速凝乳及高活菌数。同时,协同发酵法有效改善了发酵乳的后酸化现象并提高持水力,制备得到的益生菌发酵乳具有良好的贮藏特性及感官评价。该研究解决了2株功能性益生菌在发酵乳中难以凝乳或发酵速率较慢的问题,为促进功能性益生菌在发酵乳产业中的有效应用提供参考。
Probiotics are gradually used in fermented milk because of their function of intestinal health improvement. However, as part of probiotics grow slowly in milk and hard to coagulate, the industrialization of probiotic fermented milk is limited. The preparation of probiotic fermented milk can be achieved through the co-fermentation by compound strains, but the high viable count of functional probiotics cannot be guaranteed. Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 were taken as research objects. Fermented strains suitable for co-fermentation with probiotics based on the changes of pH, acidity and viable count of fermented milk were screened, then probiotic fermented milk was prepared, and the storage characteristics and sensory quality changes were detected. The results showed that through the co-fermentation with Lactobacillus delbrueckii subsp. bulgaricus 5L6, L. reuteri CCFM1175 and L. paracasei CCFM1176 significantly increased the acid production rate and the number of viable bacteria in fermented milk, and the titrated acidity after 12 h of fermentation was (68.17± 0.42) °T and (62.51±0.84) °T, the viable counts were (8.24±0.05) lg CFU/mL and (8.61±0.08) lg CFU/mL, respectively, achieving rapid fermentation and high viable counts. At the same time, the way of co-fermentation effectively improved the post-acidification of the fermented milk, while increase the water holding capacity, and the prepared probiotic fermented milk had good storage characteristics and sensory evaluation. This study solves the problem of slow fermentation of two functional probiotics in milk, and provides a reference for promoting the effective application of functional probiotics in the fermented milk industry.
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