本文主要研究内容
作者任敏（2019）在《具有优良发酵特性乳酸乳球菌乳酸亚种的筛选》一文中研究指出：乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)是发酵乳制品生产中最常用的发酵剂菌种之一,筛选具有优良发酵特性的L.lactis subsp.lactiss具有重要生产意义。本研究对分离自蒙古国、俄罗斯以及中国内蒙古自治区、青海省和云南省等地区自然发酵乳制品中的227株L.lactis subsp.lactis的发酵特性及其发酵乳的感官品质进行研究,旨在筛选具有优良发酵特性的L.lactis subsp.lactis。将L.lactis subsp.lacfis以106CFU/mL的接种量添加至全脂复原乳中30℃发酵,以乳酸乳球菌商业发酵剂R-704作为对照,根据发酵时间的长短对菌株进行初筛。进入复筛的菌株依据菌株发酵时间、贮藏期间的理化指标及发酵乳的感官特性,完成对优良发酵特性L.lactis subsp.lactis的筛选。筛选得到菌株与酸乳基础发酵剂YF-L904复配发酵,测定复配发酵乳的发酵时间及贮藏期间的理化指标和感官特性,评估菌株复配发酵的能力,主要研究结果如下:(1)以发酵时间作为初筛指标,共筛选出40株发酵时间小于12h的L.lactis subsp.lactis。(2)复筛结果表明,40株L.lactis subsp.lacfis中有16株发酵时间短、后酸化程度弱且具有较好贮藏稳定性的菌株。其中菌株IMAUU92143发酵时间最短为7.59h;IMAU1 1822和IMAU11823等5株菌的发酵乳在贮藏期间酸度变化均小于5°T;IMAU1 1838发酵乳贮藏24h后粘度最高为1524.00mPa·s。感官评定结果表明菌株IMAU11823和IMAU11919制备的发酵乳感官品质良好且具有特殊奶酪香气,感官评分分别为81.57和82.36,与对照组无显著差异(p>0.05)。GC-MS结果分析表明,这种香气可能与发酵乳中较高含量的3-甲基丁醇和3-甲基丁醛有关。(3)复配发酵结果表明,IMAU11919复配发酵乳后酸化程度较弱(△TA=23.96°T),贮藏21天后发酵乳粘度和持水力分别为590mPa·s和65.29%,与YF-L904发酵乳无显著差异(p>0.05)。IMAU11919复配发酵乳感官性状优良且具有较高的活菌数,贮藏21天后活菌数达到8.56 logCFU/mL,感官评分最高为 80.93 分。L.lactis subsp.1actis IMAU11919是一株具有优良发酵特性的乳酸乳球菌,具有工业化应用前景。
Abstract
ru suan ru qiu jun ru suan ya chong (Lactococcus lactis subsp.lactis)shi fa jiao ru zhi pin sheng chan zhong zui chang yong de fa jiao ji jun chong zhi yi ,shai shua ju you you liang fa jiao te xing de L.lactis subsp.lactissju you chong yao sheng chan yi yi 。ben yan jiu dui fen li zi meng gu guo 、e luo si yi ji zhong guo nei meng gu zi zhi ou 、qing hai sheng he yun na sheng deng de ou zi ran fa jiao ru zhi pin zhong de 227zhu L.lactis subsp.lactisde fa jiao te xing ji ji fa jiao ru de gan guan pin zhi jin hang yan jiu ,zhi zai shai shua ju you you liang fa jiao te xing de L.lactis subsp.lactis。jiang L.lactis subsp.lacfisyi 106CFU/mLde jie chong liang tian jia zhi quan zhi fu yuan ru zhong 30℃fa jiao ,yi ru suan ru qiu jun shang ye fa jiao ji R-704zuo wei dui zhao ,gen ju fa jiao shi jian de chang duan dui jun zhu jin hang chu shai 。jin ru fu shai de jun zhu yi ju jun zhu fa jiao shi jian 、zhu cang ji jian de li hua zhi biao ji fa jiao ru de gan guan te xing ,wan cheng dui you liang fa jiao te xing L.lactis subsp.lactisde shai shua 。shai shua de dao jun zhu yu suan ru ji chu fa jiao ji YF-L904fu pei fa jiao ,ce ding fu pei fa jiao ru de fa jiao shi jian ji zhu cang ji jian de li hua zhi biao he gan guan te xing ,ping gu jun zhu fu pei fa jiao de neng li ,zhu yao yan jiu jie guo ru xia :(1)yi fa jiao shi jian zuo wei chu shai zhi biao ,gong shai shua chu 40zhu fa jiao shi jian xiao yu 12hde L.lactis subsp.lactis。(2)fu shai jie guo biao ming ,40zhu L.lactis subsp.lacfiszhong you 16zhu fa jiao shi jian duan 、hou suan hua cheng du ruo ju ju you jiao hao zhu cang wen ding xing de jun zhu 。ji zhong jun zhu IMAUU92143fa jiao shi jian zui duan wei 7.59h;IMAU1 1822he IMAU11823deng 5zhu jun de fa jiao ru zai zhu cang ji jian suan du bian hua jun xiao yu 5°T;IMAU1 1838fa jiao ru zhu cang 24hhou nian du zui gao wei 1524.00mPa·s。gan guan ping ding jie guo biao ming jun zhu IMAU11823he IMAU11919zhi bei de fa jiao ru gan guan pin zhi liang hao ju ju you te shu nai lao xiang qi ,gan guan ping fen fen bie wei 81.57he 82.36,yu dui zhao zu mo xian zhe cha yi (p>0.05)。GC-MSjie guo fen xi biao ming ,zhe chong xiang qi ke neng yu fa jiao ru zhong jiao gao han liang de 3-jia ji ding chun he 3-jia ji ding quan you guan 。(3)fu pei fa jiao jie guo biao ming ,IMAU11919fu pei fa jiao ru hou suan hua cheng du jiao ruo (△TA=23.96°T),zhu cang 21tian hou fa jiao ru nian du he chi shui li fen bie wei 590mPa·she 65.29%,yu YF-L904fa jiao ru mo xian zhe cha yi (p>0.05)。IMAU11919fu pei fa jiao ru gan guan xing zhuang you liang ju ju you jiao gao de huo jun shu ,zhu cang 21tian hou huo jun shu da dao 8.56 logCFU/mL,gan guan ping fen zui gao wei 80.93 fen 。L.lactis subsp.1actis IMAU11919shi yi zhu ju you you liang fa jiao te xing de ru suan ru qiu jun ,ju you gong ye hua ying yong qian jing 。
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论文作者分别是来自内蒙古农业大学的任敏，发表于刊物内蒙古农业大学2019-10-08论文，是一篇关于乳酸乳球菌乳酸亚种论文,发酵特性论文,感官评定论文,发酵乳论文,内蒙古农业大学2019-10-08论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自内蒙古农业大学2019-10-08论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：乳酸乳球菌乳酸亚种论文; 发酵特性论文; 感官评定论文; 发酵乳论文; 内蒙古农业大学2019-10-08论文;