副干酪乳酪杆菌PC-01是1株分离自我国拉萨地区自然发酵酸牦牛乳中,且具有益生特性的菌株。该试验以菌株PC-01为研究对象,探究了该菌株不同起始添加量对发酵乳发酵及贮藏期间产品特性的影响,探究该菌株是否适合复配于发酵乳中。结果表明,PC-01的添加不会加快产品到达发酵终点的时间。同时,PC-01的添加对发酵乳发酵及贮藏期间的pH值及滴定酸度无显著性影响(P＞0.05),且保持活菌数持续上升。贮藏结束时,PC-01低、中、高剂量组活菌数分别由(6.27±0.022)、(6.74±0.027)、(7.008±0.004) lg CFU/mL上升到(7.84±0.010)、(8.13±0.013)、(8.22±0.004) lg CFU/mL。此外,PC-01的添加可以提高发酵乳的黏度,在贮藏14 d后添加PC-01组发酵乳黏度显著高于对照组(P＜0.05)。菌株PC-01对发酵乳质构的影响与添加量有关,在添加中、低剂量时,产品与对照组的质构特征更为相近。综上,副干酪乳酪杆菌PC-01的添加在不改变发酵乳基本特性的同时,可以提高贮藏期间产品的稳定性,并保持有效的活菌数,适合应用于发酵乳中。该研究为该菌株发酵乳产品的开发提供依据,为实际应用奠定基础。
Lacticaseibacillus paracasei PC-01 was a probiotic candidate isolated from naturally fermented yak milk in Lhasa, Tibet. In this study, we investigated the effects of the addition of different doses of strain PC-01 on the characteristics of fermented milk during fermentation and storage. The results showed that the addition of PC-01 did not accelerate the time for the product to reach the end of fermentation. Meanwhile, the addition of PC-01 had no significant effect on the pH and titratable acidity of fermented milk during fermentation and storage(P＞0.05). The viable bacterial count of strain PC-01 continued to increase throughout the fermentation and storage. At the end of storage, the viable bacterial counts of PC-01-L, PC-01-M and PC-01-H groups increased from (6.27±0.022), (6.74±0.027), (7.008±0.004) lg CFU/mL to (7.84±0.010), (8.13±0.013), (8.22±0.004) lg CFU/mL. Furthermore, the addition of PC-01 could improve the viscosity of fermented milk, and the viscosity of products in PC-01 groups was significantly higher than that in the control after 14 d of storage (P<0.05). The effect of strain PC-01 on the texture of the fermented milk was related to the amount of addition, and the PC-01-L and PC-01-M had more similar textural characteristics to the control. In conclusion, the addition of L. paracasei PC-01 can improve the stability of the product during storage without changing the basic characteristics of fermented milk, and maintain the number of viable counts, which is suitable for application in fermented milk. This study provides the basis for the development of fermented milk products and lays the foundation for practical application.
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