Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
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DOI：
10.1155/2016/7945675
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发表时间：
2016
影响因子：
--
通讯作者：
Zhang L
中科院分区：
文献类型：
--
作者：
Han X;Yang Z;Jing X;Yu P;Zhang Y;Yi H;Zhang L
从中国传统发酵乳制品中分离到19株高产胞外多糖的嗜热链球菌。测定了这19株菌发酵乳的胞外多糖和粘度。选择嗜热链球菌（Streptococcus thermophilus）zlw TM 11菌株，是因为其发酵乳的胞外多糖含量最高（380 mg/L），粘度最高（7716 mpa/s）。然后将嗜热链球菌zlw TM 11与德氏乳杆菌zlw TM 11进行组合。保加利亚34.5，组合命名为SH-1。比较了SH-1和两种商品发酵剂（YO-MIX 465、YF-L711）发酵酸奶的品质。结果表明，SH-1发酵酸奶的胞外多糖含量与YF-L711发酵酸奶的胞外多糖含量相近，显著高于YO-MIX 465发酵酸奶的胞外多糖含量（p < 0.05）。另外，SH-1发酵的酸奶脱水收缩率最低（8.5%），质地和感官优于YO-MIX 465和YF-L711发酵的样品。结果表明，筛选出的胞外多糖产量较高的发酵剂SH-1可作为酸奶发酵剂使用，且可减少稳定剂的添加量，与进口商品发酵剂相比具有一定的优势。
19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p < 0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.