食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 76-79.doi: 10.7506/spkx1002-6630-201106017

• 工艺技术 • 上一篇    下一篇

富硒酸奶发酵剂的制备及其发酵性能研究

刘 冬1,叶 明1,*,叶玉娥1,岳 鹏2,王 瑾2,胡必腾1   

  1. 1.合肥工业大学生物与食品工程学院 2.安徽曦强乳业集团有限公司
  • 收稿日期:2010-05-24 修回日期:2011-01-27 出版日期:2011-03-25 发布日期:2011-03-03
  • 通讯作者: 刘冬 E-mail:liudong1595693@163.com
  • 基金资助:
    安徽省年度科研计划项目(09020303079);安徽省产学研合作项目(09-92432227)

Development and Fermentation Performance Evaluation of a Selenium-enriched Yogurt Starter and Evaluation

LIU Dong1,YE Ming1,*,YE Yu-e1,YUE Peng2,WANG Jin2,HU Bi-teng1   

  1. 1. College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;
    2. Anhui Xiqiang Dairy Group Co. Ltd., Huaibei 235000, China
  • Received:2010-05-24 Revised:2011-01-27 Online:2011-03-25 Published:2011-03-03
  • Contact: LIU Dong E-mail:liudong1595693@163.com

摘要: 以青春双歧杆菌ys01和干酪乳杆菌ys05为原料制备富硒酸奶发酵剂。在单因素试验基础上,采用Box-Behnken试验设计对青春双歧杆菌ys01和干酪乳杆菌ys05混合富硒条件进行优化,得到最佳富硒条件为低聚果糖1%、Se4+质量浓度6.83μg/mL、初始pH6.0、青春双歧杆菌ys01和干酪乳杆菌ys05接种比例2:1、接种量3.8%、培养温度42℃、培养24h加硒、培养时间60h。在上述条件下,青春双歧杆菌ys01和干酪乳杆菌ys05混合菌体含硒量为(551±4.6)μg/g,硒转化率为(42.2±3.6)%。利用青春双歧杆菌ys01和干酪乳杆菌ys05制备的富硒酸奶发酵剂具有良好的发酵性能,用其发酵制备富硒酸奶,其有机硒含量为(17±4.5)μg/kg。

关键词: 青春双歧杆菌ys01, 干酪乳杆菌ys05, 富硒, 酸奶

Abstract: Bifidobacterium adolescentis ys01 and Lactobacillus casei ys05 were used as the materials to prepare a selenium-enriched yogurt starter. The optimal conditions for selenium enrichment with Bifidobacterium adolescentis ys01 and Lactobacillus casei ys05 were explored by single-factor and Box-Behnken design methods. The optimal conditions for selenium enrichment were fructooligosaccharide of 1%, Se4+ concentration of 6.83μg/mL, initial pH 6.0, inoculation ratio between Bifidobacterium adolescentis ys01 and Lactobacillus casei ys05 of 2:1, inoculation amount of 3.8%, incubation temperature of 42 ℃, selenium addition time point at the 24 h of cultivation, and cultivation period of 60 h. Under the optimal conditions, the content of selenium in the mixture of Bifidobacterium adolescentis ys01 and Lactobacillus casei ys05 was (551 ± 4.6)μg/g and the conversion rate of selenium was (42.2 ± 3.6)%. In addition, an excellent fermentation performance of selenium-enriched yogurt starter prepared by Bifidobacterium adolescentis ys01 and Lactobacillus casei ys05 was achieved. The content of organic selenium in the yogurt prepared by this starter was (17 ± 4.5)μg/kg.

Key words: Bifidobacterium adolescentis, Lactobacillus casei, selenium enrichment, yogurt

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