The strain F32-2 with potent antifungal activity was selected from 140 lactic acid bacteria. The most commonly existed spoilage microorganisms in yogurt, Meyerozyma guilliermondii, Kluyveromyces marxianus, Aspergillus flarus were used as indicators. The strain F32-2 was identified as Lactobacillus rhamnosus. The effect of strain F32-2 on yogurt sensory character, properties and antimicrobial activity were studied. The results showed that the strain F32-2 could shorten the fermentation time of yogurt, increase the total number of lactic acid bacteria, and delay the acidification of yogurt. In addition, it had no negative effect on the sensory character. The inhibition rate could reach 66.09% against K. marxianus in yogurt stored at 4 ℃ for 28 days. The supplementation of F32-2 could effectively inhibit the growth of mold in yogurt at room temperature and extend the shelf life to more than 28 days. It was suggested that L. rhamnosus F32-2 could be used as supplementary starter in yogurt production.
ZHANG Ying
,
LIU Tongjie
,
GONG Pimin
,
ZHANG Lanwei
,
WANG Shumei
,
YI Huaxi
. Screening and application of antifungal lactic acid bacteria in yogurt fermentation[J]. Food and Fermentation Industries, 2021
, 47(19)
: 84
-89
.
DOI: 10.13995/j.cnki.11-1802/ts.026864
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