An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage
An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage
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DOI：
10.1016/j.lwt.2007.05.017
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发表时间：
2008-01-01
影响因子：
6
通讯作者：
Aryana, K. J.
中科院分区：
文献类型：
--
作者：
Olson, D. W.;Aryana, K. J.
测定了在保持酸奶培养物接种水平恒定的同时，在嗜酸乳杆菌接种水平上具有广泛变化的酸奶的制备对所得酸奶的性质的影响，以发现如果过高水平的L.嗜酸乳杆菌用于酸奶生产。用脱脂牛奶、脱脂奶粉、酸奶培养物以及是否含有乳酸菌生产了四批原味凝固型酸奶。嗜酸乳杆菌（0、0.0239、0.238或2.33g/100 g）。在均质化、巴氏灭菌和冷却后，接种酸奶混合物，倒入容器中，孵育至pH 4.5，并冷却。乳酸杆菌和L.在储存期间测定嗜酸乳杆菌计数、pH、脱水收缩量、颜色、表观粘度和感官评分。接种量为0.238 g/100 g L.嗜酸乳杆菌L.嗜酸乳杆菌计数从4到7 wk。酸奶接种2.33 g/100 g L.嗜酸乳杆菌通常具有较低的乳酸杆菌计数、L* 值、表观粘度和感官评分，但比其余酸奶具有更多的脱水收缩和较高的0和B* 值。过高的接种水平会导致L.嗜酸乳杆菌（2.33 g/100 g）导致劣质酸奶。(c)2007年，瑞士食品科学与技术协会。由爱思唯尔有限公司出版。保留所有权利。
The effect of manufacturing yogurt with a wide variation in Lactobacillus acidophilus inoculation level while holding the yogurt culture inoculation level constant on the properties of the resulting yogurt was determined to find Out if any problems can occur if an excessively high level of L. acidophilus is used in yogurt production. Four batches of plain, set-style, yogurt were manufactured with skim milk, nonfat dry milk, yogurt Cultures, and with or without L. acidophilus (0, 0.0239, 0.238, or 2.33g/100g). After homogenization, pasteurization, and cooling, yogurt mixes were inoculated, poured into containers, incubated to pH 4.5, and cooled. Lactobacilli and L. acidophilus counts, pH, amount of syneresis, color, apparent viscosities, and sensory scores were determined during storage. The yogurt inoculated with 0.238 g/100 g L. acidophilus had the highest L. acidophilus counts from 4 to 7 wk. Yogurts inoculated with 2.33 g/100 g L. acidophilus generally had lower lactobacilli counts, L* values, apparent viscosities, and sensory scores but more syneresis and higher 0 and b* values than the remaining yogurts. An excessively high inoculated level of L. acidophilus (2.33 g/100 g) resulted in an inferior quality yogurt. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.