食品科学

• 生物工程 • 上一篇    下一篇

复合乳酸菌发酵降低蛋黄液中胆固醇的工艺优化

张根生,丁小君,于 敏,程健博,丁 健   

  1. 哈尔滨商业大学食品工程学院,黑龙江 哈尔滨 150076
  • 出版日期:2016-02-15 发布日期:2016-02-26

Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture

ZHANG Gensheng, DING Xiaojun, YU Min, CHENG Jianbo, DING Jian   

  1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Online:2016-02-15 Published:2016-02-26

摘要:

为降低蛋黄液中胆固醇含量,选择出降胆固醇效果较好的3 种菌作为复合发酵菌种,将复合菌株接种到蛋黄液中,于恒温培养箱中培养,用直接皂化-比色法探讨了复合乳酸菌对蛋黄液中胆固醇降低率的影响,利用正交试验优化最佳发酵工艺参数。结果表明,最佳工艺条件为发酵温度40 ℃、发酵时间24 h、接种量3%、牛胆盐质量浓度3 g/L、混合菌种(嗜热链球菌、嗜酸乳杆菌、双歧杆菌)菌液体积比1∶2∶1,在此条件下,可使蛋黄中胆固醇降低率达31.5%。

关键词: 复合乳酸菌, 蛋黄液, 降解率, 比色法

Abstract:

Egg yolk was inoculated with a mixed culture of three strains with high cholesterol-reducing capacity and kept
in a thermostatic oven in order to maximize cholesterol reduction. Direct saponification-colorimetry method was used to
measure the reduction rate of cholesterol. The fermentation conditions were optimized using an orthogonal array design as
follows: fermentation temperature, 40 ℃; fermentation time, 24 h; inoculum amount, 3%; bile salt concentration, 3 g/L; and
the proportion of mixed strains, 1:2:1 (Streptococcus thermophilus:Lactobacillus acidophilus:Bifidobacterium). Under these
conditions, the cholesterol in egg yolk was reduced by 31.5%.

Key words: mixed Lactobacillus, egg yolk, cholesterol degradation, colorimetric method

中图分类号: