Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
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植物乳杆菌P-8对发酵乳风味及储存稳定性的影响
DOI：
10.3389/fmicb.2018.03133
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发表时间：
2019-01-09
影响因子：
5.2
通讯作者：
Sun, Tiansong
中科院分区：
文献类型：
--
作者：
Dan, Tong;Chen, Haiyan;Sun, Tiansong
之前，我们证明了用德氏乳杆菌亚种发酵的牛奶的风味。保加利亚链球菌（IMAU 20401）和嗜热链球菌（IMAU 40133）在1：1000比例下的上级优于两种菌株的其他比例。在本研究中，植物乳杆菌P-8被用作益生菌。L：1、1：5、1：10、1：50、1：100和1：1000六种比例。plantarum P-8对酸奶发酵剂的影响。共鉴定出醛、酮、酸、醇、酯、醇和芳香族化合物等66种挥发性化合物。plantarum P-8与酸奶发酵剂的比率。特别地，在1：100比例处理中鉴定了关键风味化合物，例如3-甲基丁醛、己醛、（E）-2-辛烯醛、壬醛、2-庚酮、2-壬酮和乙偶姻。此外，在4 ℃下储存14 d的发酵过程中，分析了乳样品的活细胞计数、pH值、可滴定酸度、粘度和脱水收缩。结果表明，乳酸菌可以发酵牛乳。plantarum P-8与S.嗜热乳杆菌和L.德氏保加利亚乳杆菌，并且乳的物理化学特性不受益生菌的影响。
Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the probiotic bacterium. Six ratios (1:1, 1:5, 1:10, 1:50, 1:100, and 1:1000) of L. plantarum P-8 to yogurt starter were evaluated. A total of 66 volatile compounds including aldehydes, ketones, acids, alcohols, esters, alcohols, and aromatic compounds were identified in milk fermented with the six different L. plantarum P-8 to yogurt starter ratios at 0 d of storage. In particular, key flavor compounds, such as 3-methylbutanal, hexanal, (E)-2-octenal, nonanal, 2-heptanone, 2-nonanone, and acetoin, were identified in the 1:100 ratio treatment. Furthermore, the viable cell count, pH, titratable acidity, viscosity, and syneresis of the milk samples were analyzed during fermentation over 14 d of storage at 4 degrees C. The results indicated that milk can be fermented with L. plantarum P-8 in combination with S. thermophilus and L. delbrueckii subsp. bulgaricus, and the physicochemical characteristics of the milk were not affected by the probiotic bacteria.