山羊乳基质中嗜酸乳杆菌与双歧杆菌发酵特性及冷藏期变化

doi:10.7506/spkx1002-6630-201313041

食品科学

山羊乳基质中嗜酸乳杆菌与双歧杆菌发酵特性及冷藏期变化

葛武鹏1，张旺倩1,2，陈瑛3，王秀玲1，杨静4，秦立虎5，王迁4，王欢4，曹妮娜4

1.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；2.第四军医大学生物技术中心，陕西西安 710032；
3.陕西省质量技术监督局信息中心，陕西西安 710006；4.陕西杨凌质量技术检测检验所，陕西杨凌 712100；
5.西安市奶牛育种中心，陕西西安 710065

出版日期:2013-07-15 发布日期:2013-06-28
通讯作者: 葛武鹏
基金资助:
西北农林科技大学人才基金资助项目(Z111020923)

Comparison of Fermentation Properties and Quality Changes during Cold Storage of Goat’s Milk Fermented by Lactobacillus acidophilus and Bifidobacterium

GE Wu-peng1，ZHANG Wang-qian1,2，CHEN Ying3，WANG Xiu-ling1，YANG Jing4，QIN Li-hu5，WANG Qian4，WANG Huan4，CAO Ni-na4

1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；2. Biotechnology Centre,
Fourth Military Medical University, Xi’an 710032, China；3. Information Center of Shaanxi Bureau of Quality and Supervision,
Xi’an 710006, China；4. Institution of Inspection of Yangling Bureau of Quality and Supervision, Yangling 712100, China；
5. Center of Xi’an Dairy Cattle Breeding, Xi’an 710065, China

Online:2013-07-15 Published:2013-06-28
Contact: 葛武鹏

摘要/Abstract

摘要：

以山羊乳为基质，嗜酸乳杆菌和双歧杆菌为发酵剂，分析比较发酵增菌规律及产酸特性，并探讨冷藏期存活率及蛋白水解能力差异性。结果表明：山羊乳在发酵过程中，嗜酸乳杆菌的产酸速度及蛋白水解能力均高于双歧杆菌(P＜0.05)，增菌规律基本相同。冷藏期内，两者之间的酸度差异逐渐缩小，11d时，差异不显著(P＞0.05)；发酵后嗜酸乳杆菌的蛋白水解能力高于双歧杆菌(P＜0.05)；发酵乳在冷藏期21d内，双歧杆菌和嗜酸乳杆菌的活菌数均维持在较高水平，差异不显著(P＞0.05)，21～26d期间，其活菌数均显著降低，存活率分别为80.8%和88.4%，二者差异显著(P＜0.05)。羊乳基质中，二者增菌规律相近，而嗜酸乳杆菌在产酸能力、冷藏期存活率及蛋白水解能力方面均较优。

关键词: 山羊乳, 双歧杆菌, 嗜酸乳杆菌, 存活率, 蛋白水解

Abstract:

In this study, Lactobacillus acidophilus and Bifidobacterium were compared for proliferation and acid-producing
properties in fresh goat’s milk as well as proteolytic activity and survival rate during cold storage of fermented goat’s milk.
The results showed that during the fermentation period, compared with Bifidobacterium, Lactobacillus acidophilus revealed
better acid-producing characteristics and proteolytic activity (P ＜ 0.05), and consistent change trend in proliferation. During
the subsequent cold storage, the difference in acid-producing capacity between both probiotic strains became less or even
disappeared until the 11th day. The proteolytic activity of Lactobacillus acidophilus was significantly higher than that of
Bifidobacterium (P ＜ 0.05). The high-level activities of Bifidobacterium and Lactobacillus acidophilus were preserved with
no significance during 21 days of storage (P ＞ 0.05). Between the storage days 21 and 26, the activities exhibited a distinct
decrease of approximately 80.8% and 88.4% in survival rate (P ＜ 0.05). In a word, both probiotics have similar proliferation
and fermentation performance in goat’s milk. However, Lactobacillus acidophilus is better than Bifidobacterium in acidproducing
characteristics, survival rate and proteolytic activity.

Key words: goat&rsquo, s milk；Bifidobacterium；Lactobacillus acidophilus；survival rate；proteolytic activity

中图分类号:

TS252.1

葛武鹏1，张旺倩1,2，陈瑛3，王秀玲1，杨静4，秦立虎5，王迁4，王欢4，曹妮娜4. 山羊乳基质中嗜酸乳杆菌与双歧杆菌发酵特性及冷藏期变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201313041.

GE Wu-peng1，ZHANG Wang-qian1,2，CHEN Ying3，WANG Xiu-ling1，YANG Jing4，QIN Li-hu5，. Comparison of Fermentation Properties and Quality Changes during Cold Storage of Goat’s Milk Fermented by Lactobacillus acidophilus and Bifidobacterium[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313041.

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山羊乳基质中嗜酸乳杆菌与双歧杆菌发酵特性及冷藏期变化

Comparison of Fermentation Properties and Quality Changes during Cold Storage of Goat’s Milk Fermented by Lactobacillus acidophilus and Bifidobacterium

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