保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响

唐凯伟; 黄晓英; 易宇文; 朱成林; 邓静; 冶海潇; 唐俊妮

doi:10.13386/j.issn1002-0306.2022020250

保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响

doi: 10.13386/j.issn1002-0306.2022020250

1.
西南民族大学食品科学与技术学院，四川成都 610041
2.
四川旅游学院烹饪科学四川省高等学校重点实验室，四川成都 610100

基金项目: 西南民族大学中央高校基本科研业务费专项资金资助（2020NTD04）；西南民族大学研究生创新项目（CX2021109）。

详细信息

作者简介:
唐凯伟（1994−），男，硕士研究生，研究方向：食品加工与安全，E-mail：422967544@qq.com

通讯作者:
唐俊妮（1971−），女，博士，教授，研究方向：食品安全与食品微生物，E-mail：junneytang@aliyun.com

中图分类号: TS252.1
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- 被引次数: 0
出版历程
- 收稿日期: 2022-02-28
- 网络出版日期: 2022-10-20
- 刊出日期: 2022-11-23

Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt

1.
College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China
2.
Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China

摘要

摘要: 为研究保加利亚乳杆菌与嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响，本实验采用保加利亚乳杆菌与嗜热链球菌单菌发酵和复配发酵两种方式，通过对比两种发酵方式制得酸奶发酵特性、流变特性、质构特性和感官特性等指标，系统全面揭示两种发酵方式对酸奶品质的影响。结果表明，复配发酵的酸奶凝乳时间为8 h，比单菌发酵酸奶的发酵时间更短，更先达到发酵终点70 °T。感官评价表明，复配发酵方式制得的酸奶感官评分优于单菌发酵制得的酸奶，且保加利亚乳杆菌与嗜热链球菌的最佳复配比为3:7。流变特性测定结果表明，复配发酵酸奶的表观黏度为0.4~0.5 Pa·s低于单菌发酵酸奶的1.6~1.9 Pa·s。质构数据显示，复配发酵酸奶的硬度、黏度和黏聚性绝对值均显著低于单菌发酵酸奶（P<0.05）。将单菌发酵酸奶和最佳配比复配发酵酸奶进行电子鼻和电子舌检测，结果表明复配发酵酸奶挥发性风味在电子鼻传感器上的气味响应值强于单菌发酵酸奶。在滋味方面，与单菌发酵酸奶相比，复配发酵酸奶在电子舌各个探头的响应值表现更为均衡。通过主成分分析发现，电子鼻和电子舌均能有效区分两种发酵方式之间的差异。综上，与单菌发酵方式相比，复配发酵方式能够有效缩短酸奶发酵时间，且发酵出的酸奶品质更好。
- 保加利亚乳杆菌 /
- 嗜热链球菌 /
- 复配发酵 /
- 酸奶品质
Abstract: In order to investigate the effects of fermentation with single and co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt, the fermentation characteristics, sensory features, rheology and texture of yogurt produced by the above two fermentation approaches were tested. The results showed that the curdling time of co-culture fermented yogurt was 8 h, which was shorter than that of single-strain fermented yogurt, and reached the end point of fermentation at 70 °T earlier. Sensory evaluation evaluated that the scores of co-culture fermentation yogurt were higher than that of single culture yogurt. Moreover, the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 3:7 with the highest score. The measurement results of rheological properties showed that the apparent viscosity of co-culture fermented yogurt was 0.4~0.5 Pa·s lower than that of single-bacteria fermented yogurt of 1.6~1.9 Pa·s. As for texture analysis, the hardness, viscosity and absolute value of cohesiveness of co-culture fermented yogurt were significantly lower than that of single culture yogurt (P<0.05). The data of electronic nose showed that the odor of co-culture fermented yogurt was stronger than that of single bacteria fermented yogurt. In addition, electronic tongue test showed that the co-culture fermented yogurt exhibited more balanced in terms of different tastes. Electronic nose and electronic tongue could effectively distinguish the difference between single and co-culture fermented yogurt through principal component analysis. Based on the above results, the taste and flavor of co-culture fermented yogurt are better than that of single bacteria fermented ones.
- Lactobacillus bulgaricus /
- Streptococcus thermophilus /
- co-culture fermentation /
- yogurt quality

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图 1 单菌发酵酸奶与复配发酵酸奶酸度随时间变化结果

Figure 1. The results of acidity change of single culture fermented and co-culture fermented yogurt along time

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图 2 感官评价结果

Figure 2. Sensory evaluation results

注：同组不同字母表示显著性差异（P<0.05）。

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图 3 表观黏度测定结果

Figure 3. Apparent viscosity measurement results

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图 4 电子鼻分析结果

Figure 4. The result of electronic nose analysis

注：图（A）为电子鼻雷达图，图（B）为PCA图。

下载: 全尺寸图片幻灯片

图 5 电子舌分析结果

Figure 5. The result of electronic tongue analysis

注：图（A）为电子舌雷达图，图（B）为PCA图。

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表 1 搅拌型酸奶感官评价表

Table 1. Sensory evaluation form for stirred yogurt

项目	内容	分值（分）
色泽（10分）	呈均匀乳白色、微黄色或果料固有颜色	9~10
	淡黄色	6~8
	浅灰色或灰白色	3~5
	绿色、黑色斑点或霉菌生长、异常颜色	0~2
滋味和风味（40分）	具有酸牛乳固有滋味和气味或相应的果料味，酸味和甜味比例适当	36~40
	过酸或过甜	21~35
	有涩味	11~20
	有苦味	6~10
	异常滋味或气味	0~5
组织状态（50分）	组织细腻、凝块细小均匀滑爽、无气泡、无乳清析出	41~50
	组织细腻、凝块大小不均、无气泡、有少量乳清析出	31~40
	组织粗糙、不均匀，无气泡、有少量乳清析出	21~30
	组织粗糙、不均匀，有气泡、有乳清析出	11~20
	组织粗糙、不均匀，有大量气泡、乳清析出严重、有颗粒	0~10

下载: 导出CSV

表 2 电子鼻传感器序列

Table 2. Sequences of the electronic nose sensors

序号	传感器类型	感应物类型	序号	传感器类型	感应物类型
1	LY2/LG	氟、氮氧化物	10	P40/1	氯、氟
2	LY2/G	氨、胺类化合物	11	T70/2	甲苯、二甲苯
3	LY2/AA	醇、酮类	12	PA/2	醇类、胺类化合物
4	LY2/Gh	氨、胺类化合物	13	P30/1	碳氢化合物
5	LY2/gCTl	硫化物	14	P40/2	氟化物、硫化物
6	LY2/gCT	烷烃类	15	P30/2	酮类、硫化氢
7	T30/1	极性化合物	16	T40/2	氯
8	P10/1	氨、氯化合物	17	T40/1	氟
9	P10/2	烷烃类	18	TA/2	乙醇

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表 3 电子舌传感器

Table 3. The sensors of electronic tongue

序号	传感器类别	传感器表达味觉
1	AHS	酸味
2	ANS	甜味
3	CTS	咸味
4	NMS	鲜味

下载: 导出CSV

表 4 质构检测结果

Table 4. Texture test results

样品名称	硬度（g）	黏度（g·s）	黏聚性（g）
A	21.73±0.26^b	469.68±5.24^b	−8.23±0.35^b
B	23.4±0.54^a	505.48±9.11^a	−8.63±0.18^b
C	24.18±0.1^a	501.63±5.34^a	−9.78±0.41^c
AC-3:7	19.96±0.37^c	431.33±4.73^c	−7.51±0.31^a
BC-3:7	18.77±0.69^d	392.47±0.37^d	−7.18±0.31^a
注：同列不同字母表示显著性差异（P<0.05）。

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