作　　者： ; ; ; ;

机构地区： 华南理工大学生物科学与工程学院

出　　处： 《现代食品科技》 2005年第4期6-10,共5页

摘　　要： 本文研究了Lactobacillusrhamnosus6013在MRS培养基中,37℃厌氧培养48h的培养上清液对金黄色葡萄球菌、枯草杆菌、沙门氏菌有良好的抑菌作用。然后使用大豆奶酪细菌DH1、GH4结合该菌加入到豆奶中,在一定条件下制成细菌型发酵大豆奶酪。在发酵6h后,Lactobacillusrhamnosus6013的活菌细胞数达108-109CFU/ml。在成熟30天后,pH值有轻微下降,该菌存活细胞数达107CFU/g,而DH1、GH4的活菌数分别为106,106CFU/g。当盐水中NaCl溶液浓度为2-4%(m/v),对Lactobacillusrhamnosus6013存活影响很小。根据行业标准SB/T10170-93,评价了此大豆奶酪的外观、色泽、滋气味和组织状态等四个指标。以上结果表明潜在益生菌Lactobacillusrhamnosus6013能耐受大豆奶酪的加工过程,而对大豆奶酪的发酵和口感没有负面的影响。 The culture supematants ofLactobacillus rhamnosus 6013 at 37℃ for 48h anaerobically bad excellent inhibitory effect on Staphylococcus aureus, Bacillus cereus, Salmonella typhimurium. Then, the bacterial-fermented cheese was made from soymilk treated with soy cheese bacterial starter cultures （DH1, GH4） and Lactobacillus rhamnosus 6013 at definite conditions. After 6h fermentation, Lactobacillus rhamnosus 6013 was capable of growing in soymilk as high as 10^8-10^9CFU/ml. After storage at 10℃ for 30 days, pH decreased slightly and the viable counts of the strain kept approximately 10^7CFU/g. Whereas the viable counts of DH1 and GH4 was 10^6, 10^6CFU/g. Otherwise, when NaCl concentration of brine was 2-4%（m/v）, little effect on survivability of Lactobacillus rhamnosus 6013 was observed. According to corresponding standard SB/T 10170-93, probiotic soy cheese sensory scores were comparable to the control on four features, such as appearance, color, flavor and aroma, and texture. These results showed the potential probiotic strain, Lactobacillus rhamnosus 6013 could withstand the processing of cheese and had no negative effect on fermentation and the sensory properties of the soy cheese.

关 键 词： 干酪乳杆菌鼠李糖亚种 抑菌作用 存活率 益生菌大豆奶酪 感观评价

领　　域： [轻工技术与工程] [轻工技术与工程]