【摘要】 文章研究了优选自西部牧区的植物乳植杆菌GY-L096与商业菌种丹尼斯克YO-MIX 883复配对绵羊乳和山羊乳发酵效能的影响，为菌种优化及发酵乳开发提供了技术支撑。试验通过单因素、正交试验优化发酵工艺参数，最终确定蔗糖添加量为6.0 g/L、接种量为3.5%(V/V)、复配比例1∶1、发酵时间6 h为最优；综合滴定酸度、持水性、质构特性等指标比较显示，绵羊乳发酵效果优于山羊乳（P<0.05）。最优的发酵绵羊乳特性为酸度（79.35±0.72）°T、pH 4.52±0.01、活菌数6.1×10~8 CFU/mL、持水性38%，硬度（75.75±2.65）g、稠度（1324.42±30.01）/（g·s）、黏聚性（116.36±12.86）g、黏度指数（166.65±9.66）/（g·s）。综上，该复配发酵剂可用于山羊乳、绵羊乳，对绵羊乳的发酵性能更优，具有潜在应用推广价值。更多还原

【Abstract】 In this paper, the effects of reasonable combination of Lactiplantibacillus plantarum GY-L096 and commercial strain Danisco YO-MIX 883 on the fermentation efficiency of sheep milk and goat milk were investigated, which provided technical support for strain optimization and fermented milk development. The process parameters of fermentation were optimized by single factor and orthogonal experiments. Finally, it was determined that when the sucrose addition amount was 6.0 g/L, the inoculation amount was 3.5%(V/V), the compounding ratio was 1∶1, and the fermentation time was 6 h. Comprehensive titration acidity, water holding capacity, texture characteristics and other indicators showed that the fermentation effect of sheep milk was better than that of goat milk(P<0.05). The optimal fermented sheep milk characteristics : titratable acidity is(79.35±0.72)°T, pH is 4.52±0.01, viable count is 6.1×10~8 CFU/mL, and water holding capacity is 38%; texture characteristics : hardness is(75.75±2.65)g, consistency is(1324.42±30.01)/(g·s), cohesiveness is(116.36±12.86)g, and viscosity index is(166.65±9.66)/(g·s). In summary, the compound starter can be used for goat milk and sheep milk, and has better fermentation performance for sheep milk, which has potential application and promotion value.更多还原