赵任强草¹，张忠明^1*，张卫兵^1*，张睿¹，王莹¹，乔海军²，汪月¹，文鹏程¹，宋雪梅¹

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.甘肃农业大学理学院，甘肃兰州 730070）

摘要：为了比较传统牦牛酸乳源乳酸菌的发酵性能，以商业发酵剂为对照，添加3株传统牦牛酸乳源乳酸菌制备酸乳，分析了对照组及试验组酸乳在贮藏期的滴定酸度、持水力、活菌数和感官品质的变化情况，并比较了各组酸乳的挥发性风味物质组成及含量。结果表明：Z3试验组的凝乳时间最短，为4.35 h；贮藏期各组酸乳的酸度变化范围为70~93 °T，且均随着时间的延长而升高；Z1试验组贮藏期的持水力在60%～65%，为持水力最大的一组；Z3试验组酸乳中活菌数在贮藏期相比对照组增加了36.10%～62.13%，为所有试验组中增幅最大。风味物质测定结果显示：Z1、Z2、Z3试验组中酯类化合物的相对含量分别是对照组的1.90倍、1.42倍、1.38倍；Z3试验组中丁酸和辛酸的相对含量分别是对照组的3.12倍和1.52倍；Z1、Z2试验组中酮类的相对含量分别是对照组的1.37倍、1.79倍。本研究可为发酵菌株在酸乳中的应用提供参考。

关键词：牦牛酸乳源；乳酸菌；发酵性能

中图分类号：TS252.54 文献标识码：A 文章编号：1674-506X（2023）01-0015-0007

Study on Fermentation Performance of Lactic Acid Bacteria From Traditional Yak Yoghurt

ZHAO Renqiangcao¹, ZHANG Zhongming^1*, ZHANG Weibing^1*, ZHANG Rui¹, WANG Ying¹

, QIAO Haijun², WANG Yue¹, WEN Pengcheng¹, SONG Xuemei¹

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.College of Science, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract: In order to compare the fermentation performance of lactic acid bacteria,three lactic acid bacteria from traditional yak yoghurt were added to prepare yoghurt, using commercial starter as control group. The changes of titration acidity, water holding capacity,number of living bacteria and sensory quality of yoghurt in control group and test groups during storage were analyzed, the composition and content of volatile flavor compounds in each group of yoghurt were compared. The results showed that:the Z3 test group had the shortest curding time, at 4.35 h, respectively; the acidity of each group of yoghurt during storage ranged from 70 to 93 ° T, and increased with the extension of time; the water holding capacity of Z1 test group during storage is 60%～65%, which is the group with the largest water holding capacity; compared with the control group, the number of live bacteria in Z3 test group increased by 36.10%～62.13%, which was the largest increase in all experimental groups. The determination results of flavor substances showed that: the relative contents of esters in Z1, Z2 and Z3 test groups were 1.90 times, 1.42 times and 1.38 times higher than that in the control group; the relative contents of butyric acid and octanoic acid in Z3 group were 3.12 times and 1.52 times higher than that in the control group, respectively; the relative contents of ketones in Z1 and Z2 groups were 1.37 and 1.79 times higher than that in the control group, respectively. This study can provide a reference for the application of fermentation strains in yoghurt.

Keywords: yak yoghurt; lactic acid bacteria; fermentation performance

doi: 10.3969/j.issn.1674-506X.2023.01-003

收稿日期：2022-03-11

作者简介：赵任强草（1995-），女，硕士。研究方向：乳品微生物。

*通信作者：张忠明（1970-），男，副教授。研究方向：食品微生物；张卫兵（1974-），男，教授。研究方向：食品微生物。

引用格式:赵任强草,张忠明,张卫兵,等.传统牦牛酸乳源乳酸菌的发酵性能研究[J].食品与发酵科技,2023,59(1):15-21.