复合果蔬汁促进植物乳杆菌在牛奶中增殖研究

中国乳业 ›› 2019, Vol. 0 ›› Issue (3): 76-82.

复合果蔬汁促进植物乳杆菌在牛奶中增殖研究

何建新¹, 江远智², 王顺余¹, 李渊¹, 陆圆圆¹, 张灏², 杭锋^2,*

1 浙江李子园食品股份有限公司;
2 江南大学食品学院

收稿日期:2019-01-14 出版日期:2019-03-25 发布日期:2021-03-12
通讯作者: *杭锋（1982-）,男,正高级工程师,博士,研究方向为食品生物技术。
作者简介:何建新,男,工程师,研究方向为食品科学与工程。
基金资助:
江苏省产业研究项目“益生菌产业化开发——菌粉的高效制造”,“益生菌生物膜制备技术开发及产业化应用”

Received:2019-01-14 Online:2019-03-25 Published:2021-03-12

摘要/Abstract

摘要： 植物乳杆菌能够改善人体肠道微生物菌群,产生生物活性物质,吸附重金属,降低胆固醇,并且具有较强的耐酸、耐胆盐能力。但是,植物乳杆菌属于营养缺陷型细菌,缺乏蛋白质分解酶,利用牛奶中乳蛋白的能力较弱,牛奶无法满足其生长和繁殖需求,植物乳杆菌在牛奶中基本不生长。为了使植物乳杆菌在牛奶中生长,主要采取添加四种复合果蔬汁、协同发酵、改变发酵温度等方法,通过测定pH值、滴定酸度、活菌数来判断植物乳杆菌在牛奶中的生长情况。结果表明,7.5%复合菠萝汁-香蕉浆（1∶1）对植物乳杆菌生长促进作用最好,35 ℃发酵24 h后,活菌数提高100 倍,滴定酸度可以达到100 °T。

关键词: 益生菌, 植物乳杆菌, 果蔬汁, 协同发酵

何建新, 江远智, 王顺余, 李渊, 陆圆圆, 张灏, 杭锋. 复合果蔬汁促进植物乳杆菌在牛奶中增殖研究[J]. 中国乳业, 2019, 0(3): 76-82.

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