源自合作藏区优良乳酸菌的酸奶发酵剂发酵条件优化

Optimizing of the fermentation condition of yogurt culture which from Hezuo pastoral areas’ Lactic Acid Bacteria

摘要: 用从合作藏区分离筛选的嗜热链球菌Q4、保加利亚乳杆菌G4混菌发酵酸奶。通过单因素实验选取因素、水平,根据Box-Behnken实验设计对混菌酸奶发酵剂发酵条件进行优化。结果表明,在发酵温度为41.2℃、蔗糖添加量为5.2%、接种量3%、复配比例1∶1条件下发酵酸奶,所得的产品品质最好。在此条件下酸奶感官评价评分预测值为88.52,验证实验的感官评价评分为89.67±1.53。

Abstract: Streptococcus thermophilus Q4 and Lactobacillus bulgaricus G5 which isolated and screened from Hezuo pastoral areas were mixed to ferment yogurt. Choosing factors and level by single factor experiment, optimized the fermentation condition of yogurt culture in accordance with the Box-Behnken experiment design. The results showed that:the best quality of the yogurt would be obtained when the fermentation temperature of 41.2℃, the addition of suger of 5.2%, inoculation rate of 3% and mixing ratio of 1∶1. In this case, the predict sensory evaluation score was 88.52 and the result of verification test of it was 89.67±1.53.