摘要
为筛选适合发酵的益生菌株并优化其发酵工艺,进一步提升驴乳的保健功效,本研究以驴乳为原料,选取副干酪乳杆菌(Lactobacillus paracasei)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)、嗜热链球菌(Streptococcus thermophilus)、马克斯克鲁维酵母(Kluyveromyces marxianus)和发酵毕赤酵母(Pichia fermentans)5株益生菌进行发酵处理。通过单菌株发酵试验,以活菌数和产酸效率作为关键指标,筛选适宜驴乳发酵的菌株;采用单因素及正交试验,以活菌数和感官评分为指标,优化关键工艺参数。结果表明:发酵驴乳的最佳工艺条件为复合菌株接种量3.0‰、发酵温度30℃、菌种(嗜热链球菌∶德氏乳杆菌保加利亚亚种∶副干酪乳杆菌∶马克斯克鲁维酵母)配比1∶1∶1∶2及发酵时间14 h。此条件下,发酵驴乳的活菌数为(2.73±0.03)×10^(9) CFU/mL,感官评分为(97.00±0.82)分。本研究为开发高品质益生菌发酵驴乳制品提供了可靠的理论依据与工艺支持。
The study aimed to screen suitable probiotic strains for the fermentation of donkey milk and optimize the fermentation process to enhance its health benefits.Five probiotic strains-Lactobacillus paracasei,Lactobacillus delbrueckii subsp.bulgaricus,Streptococcus thermophilus,Kluyveromyces marxianus,and Pichia fermentans-were selected for fermentation using donkey milk as the substrate.Single-strain fermentation experiments were first conducted,with viable bacterial count and acid production efficiency as key indicators,to identify suitable strains.Subsequently,single-factor and orthogonal experiments were performed,using viable count and sensory score as evaluation metrics,to optimize critical process parameters.The results demonstrated that the optimal fermentation conditions were as follows:composite inoculum size 3.0‰,fermentation temperature 30℃,strain ratio(Streptococcus thermophilus∶Lactobacillus delbrueckii subsp.bulgaricus∶Lactobacillus paracasei∶Kluyveromyces marxianus)of 1∶1∶1∶2,and fermentation time 14 h.Under these conditions,the viable count in fermented donkey milk reached(2.73±0.03)×10^(9) CFU/mL,and the sensory score was 97.00±0.82.The study provides a reliable theoretical foundation and technical support for the development of high-quality probiotic-fermented donkey milk products.
作者
曹志军
宋炜
李明姿
刘敏
CAO Zhijun;SONG Wei;LI Mingzi;LIU Min(College of Vocational and Technical,Inner Mongolia Agricultural University,Baotou014199,China)
出处
《农畜产品加工学报》
2025年第3期1-9,共9页
JOURNAL OF AGRICULTURAL AND LIVESTOCK PRODUCTS PROCESSING
基金
内蒙古自治区科技计划项目(2021GG0368)。
关键词
驴乳
发酵
益生菌
酵母菌
工艺优化
donkey milk
fermentation
probiotics
yeast
process optimization
