乙醛高产乳酸菌的筛选及应用
首发时间:2013-04-09
摘要:乙醛是酸乳最主要的风味物质之一,其含量越高,酸乳的特殊性风味越明显。从来自不同地区的传统自然发酵乳制品中筛选出100株菌株,通过对菌株基本属性的鉴定,结合单菌株发酵酸乳的产酸和产乙醛能力,筛选出一株高产乙醛的乳酸菌。通过SPME-GC/MS和感官评定,对该株菌作为辅助发酵剂应用的可能性进行探讨研究。结果表明:37号菌株单菌株发酵酸乳的乙醛含量远高于其他菌株,高达48.18 μg/mL。将该菌株作为辅助发酵剂发酵酸乳,其凝乳时间缩短了4 h,挥发性风味物质种类和含量明显增加,并且,感官评定值也远高于普通发酵剂发酵的酸乳。因此,37号菌株可成功作为辅助发酵剂应用。另外,经过16S rRNA鉴定,确定37号菌株菌株为鼠李糖乳杆菌。
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Screening of LAB strains with High-acetaldenhyde Producing and Application
Abstract:A good flavour of yogurt depends on the content and types of flavour compounds, among which acetaldehyde is one of the most important compounds. The purpose of this paper is to select a high-acetaldehyde producing Lactic acid bacteria (LAB) from 100 strains isolated from different fermented products. According to the properties, the acetaldehyde content and the main volatile flavor compounds, the strain with high-acetaldehyde producing property was chosen out. The prospects for development was based on the results of SPME-GC/MS and sensory assessment of yogurt fermented by strain 37. The results shows that strain 37 has the highest acetaldehyde content of 48.18 μg/ml. Compared with other strains, the fermented milk made with strain 37 had better flavour. According to 16S rRNA strain identification, strain 37 was Lactobacillus rhamnosus.
Keywords: food science lactic acid bacteria high-acetaldehyde producing screening application
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