不同生物保护菌种对低温发酵酸乳品质的影响

Effect of different biological protection strains on the quality of low temperature fermented yoghurt

中文关键词:  酸乳  生物保护菌种  霉菌  酵母菌

英文关键词:yoghurt  biological protection bacteria  mold  yeast

中文摘要:

      目的 探究不同生物保护菌种对低温发酵酸乳品质的影响。方法 将6组不同组合的生物保护菌种(RP80、LPRA、LRB、BG112、YM-C、GP101)应用于低温发酵搅拌型酸乳, 比较不同生物保护菌种对酸乳发酵特性和品质的影响及对酵母菌、霉菌的抑制效果。结果 6组生物保护菌种均对发酵剂的产酸能力没有影响; 其中LPRA对霉菌菌抑制效果较好, RP80和LPRA对酵母菌抑制效果较好。相同发酵条件下接入生物保护菌种LPRA的低温长时间发酵酸乳品质指标略优。结论 生物保护菌LPRA对霉菌和酵母菌具有较好抑制的作用, 能够较高提高酸乳品质。

英文摘要:

      Objective To explore the effect of different biological protection strains on the quality of low temperature fermented yoghurt. Methods All 6 groups of different bioprotective strains (RP80, LPRA, LRB, BG112, YM-C, GP101) were applied to low temperature fermentation stirred yoghurt, the influence of different biological protection strains on the fermentation characteristics and quality of yogurt and the inhibitory effect on yeast and mold were compared. Results All the 6 groups of biological protection bacteria had no effect on the acid production ability of the fermentation agent, among which LPRA had better inhibition effect on mold, and RP80 and LPRA had better inhibition effect on yeast. Under the same fermentation conditions, the low-temperature and long-term fermented yogurt with the biological protection strain LPRA had slightly better quality indicators. Conclusion The biological protection strain LPRA has good inhibitory effect on mold and yeast, and can improve the quality of yoghurt.