[目的]为了探究酵母菌在发酵乳中的增殖特性及其对产品品质的影响。[方法]发酵乳中添加70~80 CFU/mL酵母菌,模拟发酵乳中含有少量酵母菌,测试不同培养温度下发酵乳中酵母菌增殖特性及其对不同时间段产品组织状态、感官、酸度影响。[结果]在4~28 ℃测试温度范围内,温度升高会导致酵母菌在发酵乳中的延滞期缩短,增殖速度加快。酵母菌增殖过程导致产品包装鼓胀变形等,导致沙口感、发酵味等感官变化,导致酸度增长速度提高。酵母菌增殖过程未明显影响乳清析出变化及口感细腻度。[结论]在不同培养温度下,酵母菌数量及生长阶段在产品不同强度发酵味时有明显区别。产品在4 ℃培养时,酵母菌增殖速度极缓慢,25 d内对品质无明显影响。本研究结果为发酵乳企业提供产品质量控制技术参考。
[Objective] To explore the proliferation characteristics of yeast in fermented milk and its effect on product quality.[Method] 70 ~ 80 CFU / mL of yeast was added to the fermented milk, simulating that the fermented milk contained a small amount of yeast. The proliferation characteristics of yeast in the fermented milk at different culture temperatures and its effects on the tissue state, sense and acidity of different time products were tested.[Result] The results showed that in the test temperature range of 4 to 28 ℃, the delay period of yeast in fermented milk was accelerated. The proliferation process of yeast bacteria leads to the swelling and deformation of product packaging, which leads to sensory changes such as sand mouth feeling and fermentation taste, and leads to the increase of acidity growth rate. The yeast proliferation process did not significantly affect the change of whey precipitation and the taste delicacy.[Conclusion] At different culture temperatures, the number and growth stage of yeast have different intensity of fermentation odor of the product. When cultured at 4 ℃, the yeast proliferated very slowly and had no obvious effect on quality within 25 d. The results of this study provide product quality control technology reference for fermented milk enterprises.
[1] 王烨,侯保朝,洪维錬,等.复配菌株对发酵乳品质与功能特性的改善作用研究进展[J].食品工业技,2024,45(11):372.
[2] Beletsiotis E,Ghikas D,Kalantzi K.Incorporation of microbiological and molecular methods in HACCP monitoring scheme of molds and yeasts in a Greek dairy plant:A case study[J].Procedia Food Science,2011,1(1):1051-1059.
[3] 艾连中. 发酵乳制品质量安全问题及控制技术[J].食品科学技术学报,2016,34(1):16-20.
[4] Buehler A,Evanowski R,Martin N,et al.Internal transcribed spacer(ITS) sequencing reveals considerable fungal diversity in dairy products[J].Journal of Dairy Science,2017,100(11):12.
[5] 吕雪峰. 发酵乳制品中酿酒酵母安全性评价的初步研究[D].长春:吉林农业大学,2013.
[6] 张雪,赵玉娟,张莉,等.胀包酸奶有害酵母菌的分离鉴定[J].中国乳品工业,2014,42(1):27-30.
[7] 李凤琴,李玉伟.酸奶中霉菌和酵母菌污染水平及菌相分布检测研究[J].卫生研究,1998,27(4):42-43.
[8] 中华人民共和国卫生部.GB 19302—2010 食品安全国家标准发酵乳[S].
[9] 张祁,裴晓燕,黄小平.发酵乳霉菌酵母污染和控制的研究进展[J].食品安全质量检测学报,2019,10(5):1133-1137.
[10] 吕雪峰,闵伟红,陈历俊,等.酿酒酵母对贮存期发酵乳特性的影响[J].中国乳品工业,2013,41(7):20-23.
[11] 牛丽丽,崔艳,闫志华,等.不同酿造工艺对黑豆酱油理化特性和感官品质的影响[J].食品研究与开发,2023,44(18):88-93.
[12] 袁英豪,何梦娇,唐春麟,等.醋源生香酵母的筛选及其特性研究[J].食品与发酵工业,2024,1-12.
[13] 中华人民共和国国家卫生和计划生育委员会、国家食品药品监督管理总局.
[14] 中华人民共和国国家卫生和计划生育委员会.GB5009.239—2016 食品安全国家标准食品酸度的测定[S].
[15] 孙悦欣,史嘉琦,李璟,等.不同保加利亚乳杆菌与嗜热链球菌S10复配对发酵乳特性的影响[J].中国食品学报,2023,23(10):206-215.
[16] 侯红雁,申晨,霍文婕,等.同型发酵乳杆菌对低水分紫花苜蓿青贮发酵品质及体外消化率的影响[J].草地学报,2021,29(4):835-841.
[17] 姚月华,索化夷,赵欣,等.Flash Profile法和定量描述分析法对市售酸奶和巴氏杀菌酸奶感官性质的分析[J].食品与发酵工业,2018,44(12):237-244.
[18] 中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会.
[19] 樊扬. 川西传统发酵牦牛乳中酵母菌的分离鉴定及其在醇香酸奶中的应用[D].雅安:四川农业大学,2021.
[20] 余森艳,何渺源,卢珍兰,等.甘蔗汁乳酸发酵工艺优化研究[J].农产品加工,2023(11):27-30.
[21] 朱正军,缪佳成,徐爽,等.响应面法优化米奶酒发酵条件研究[J].中国酿造,2023,42(10):189-194.
[22] 薛艳,张晓庆,陈元瑶,等.搅拌型酸奶后酸化控制的初步研究[J].食品与发酵工业,2009,35(5):185-190.
[23] 程浩,谢有发,马晓娟,等.响应面法优化葛根酸奶发酵工艺[J].中国食品添加剂,2023,34(4):174-181.
[24] 杜刚,詹梦涛,马坚司毅,等.蜂蜜中酵母菌的分离鉴定及蜂蜜酒的研制[J].中国酿造,2020,39(7):78-82.
[25] 陈君蕊,苏良敏,成欣,等.桂花青脆李复合香型果酒的酿造工艺优化[J].食品工业科技,2024,45(2):126-135.
[26] 李盘盘,马凤莲,孙梦莹,等.具有蛋白水解特性的酵母菌改善商业发酵剂发酵乳特性[J].现代食品科技,2023,39(4):71-80.
[27] 刘新雨,张岚,王红梅,等.马铃薯发酵乳饮料的研制[J].中国食品添加剂,2023,34(3):196-204.
[28] 李晏蝶. 乳酸菌与酵母菌混合发酵对奶酪风味的影响[D].石河子:石河子大学,2022.
[29] 王海平,来安贵,赵德义.对中国传统白酒工艺学的新认识——微生物生态系统工程学[J].酿酒,2006(6):19-22.
[30] 陈维. 探究温度对酵母菌种群数量的影响[J].生物学通报,2008,43(12):46-48.
