海藻糖对酸奶中乳酸菌保护作用研究

Study on the protective effect of trehalose for lactic acid bacteria in yogurt

摘要: 目的:为解决液态条件下,温度骤变对乳酸菌细胞膜的损伤。方法:在酸奶中添加4%的保护介质海藻糖,测定酸奶感官指标、酸度、蛋白含量以及乳酸菌含量的变化。结果:和对照组相比,储存12 d后,添加海藻糖的酸奶,蛋白质含量变化不显著(p>0.05),感官指标和酸度略有下降,活菌数显著高于空白组酸奶(p<0.01)。结论:液态条件下,海藻糖可以有效的保护乳酸菌,降低低温对乳酸菌的损伤。

Abstract: Objective: To investigate the protective effect of trehalose on Lactobacillus in yogurt. Method: Measuring the nutrition index dynamic changes of yogurt with 4% trehalose,such as sensory index,acidity,protein content and Lactobacillus quantity.Results: Storing for 12 days in 20 ℃,the protein content of 4% trehalose group showed no significant difference compared with control group. The sensory index and acidity were declined slightly,while the quantity of Lactobacillus were significantly higher than that of control group. Conclusion: Under the liquid condition,trehalose could weaken the damage from low temperature and protect Lactobacillus effectively.