不同乳酸菌在脱蛋白乳清中发酵的研究

【摘要】 为避免在发酵过程中乳清蛋白发生变性沉淀,本实验在发酵前采用热变性法将乳清蛋白提取出来,研究不同乳酸菌直投发酵剂(Lactobacillus DVI)在脱蛋白乳清中的发酵特性。结果表明,实验中所研究的四种直投乳酸菌发酵剂均能利用脱蛋白乳清中乳糖产酸或产香,干酪乳杆菌分别与其他三种乳酸菌进行复配发酵能获得较快的产酸速度和良好的风味。嗜热链球菌与干酪乳杆菌以1∶2比例,总接种量0.02%接种,发酵4h能够使酸度值上升12.97°T。更多还原

【Abstract】 Avoiding the appearing of sediment protein during the fermentation,whey proteins were removed by heating.The fermentation of deproteinated whey with different lactobacillus was studied.The result showed that four kinds of lactobacillus direct vat inoculations(DVI)could utilize the lactose in deproteinated whey for producing acid and flavour compounds.Lactobacillus casei combined with three other DVIs separately can obtain fast producing speed and good flavour.S.thermophilus and Lactobacillus casei being inoculated in deproteinated whey at the ratio of 1∶2,the total inoculation volume being 0.02%(w/v),the acidity can increase 12.97°T after 4h fermentation.更多还原