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1 8 2 Vol. 8 No Journal of Food Safety and Quality Feb., 2017 孙 1, 婷 2 1,, 张兴昌 2 1,, 司徒文佑 2, 陈世贤 1, 2* (1., ; 2., ) 摘要 : 目的 4 方法 4,, 结果 ( CFU/mL) 4,, A C ; 4, A B, C D 结论 A, 关键词 : ; ; ; Preservative effect of lactic acid bacteria on yogurt SUN Ting 1, 2, ZHANG Xing-Chang 1, 2, SZETO Ignatius Man-Yau 1, 2 1, 2*, CHEN Shi-Xian (1. Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot , China; 2. Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot , China) ABSTRACT: Objective To identify the effect of four market-available lactic acid bacteria cultures on the control of mold contamination and qualities of yogurt product. Methods Four lactic acid bacteria was added into yogurt to compare their inhibition capability of mold. Acidity, amount of lactic acid bacteria, texture and sensory qualities of yogurt were evaluated. Results The results demonstrated that four cultures (A, B, C and D) exerted different inhibition degrees of mold growth when added at the manufacturer recommended amount and the same viable count ( CFU/mL). Cultures A and C led to higher degree of mold inhibition, cultures A and B showed no effect on the fermentation time, acidity, active cell count, texture and sensory quality of yogurt during the storage, but cultures C and D had effects on the acidity and sensory quality when added at the manufacturer recommended amount during the storage. Conclusion Culture A can inhibit the growth of mold in yogurt, while it showes no effect on yogurt qualities. KEY WORDS: lactic acid bacteria; yogurt; preservative effect; mold 基金项目 : 2013 Fund: Supported by the Major Projects of Inner Mongolia Autonomous Region in 2013 * 通讯作者 :,, chensx@yili.com *Corresponding author: CHEN Shi-Xian, Senior Engineer, Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot , China. chensx@yili.com

2 引言,,,,,,, [1], : (yeast)(mould), [2] ; [3] [4,5],, [6],,,,, [7], (Streptomyces)(Mucor rouxianus) [8], (Fungi imperficti) [9] ( ) [10],,, 4, 2 材料与方法 2.1 试验材料 ABC D 4, 1 ; () ()MRS ( ) 2.2 仪器 Mini Cinac ()TA-FT Flus ( Stable Micro System )BCM-1300A ()MLS-3781L ( Panasonic)HPX-9052MBE () 2.3 方法 对霉菌的抑制作用 (1) : (pro: 36%) 6.5%, 95 5 min, 42, 4 ( 1)( CFU/mL), 42 ph 4.5, 4 (2) 4 7 d, 对酸奶发酵及贮藏过程中酸度的影响 Mini Cinac ph, ph ( 21 d), 5 d ph, 4 ph 对酸奶贮藏过程中总乳酸菌数的影响 4 ( 21 d), 10 d 对酸奶质构的影响,, TA-XT, 20 表 1 试验所用菌种分组 Table l Groups of Lactobacillus used in this experiment (CFU/mL) A 30 DCU/ B + 10 D/ C U/ D DCU/ : DCU

3 2, : 603 A/BE 45 mm, 0.5 mm/s, 10.0 mm/s, 10.0 g, 15 mm, 10 s: /g s A/BE 45 mm, 1.0 mm/s, 1.0 mm/s, 10.0 mm/s, 5.0 g, 20 mm: /g, /g s 对酸奶感官品质的影响 5, 2, 1, 5 2 [11-13] :, : (); (); ( );, ( ) 3 结果与分析 3.1 对霉菌的抑制作用 4,, 42, 7 d,, 3 1~2 Table 2 表 2 酸奶感官评价标准 Criteria for sensory evaluation of yogurt 45,, 24,, 02, Table 3 表 3 放置 7 d 后酸奶样品污染率 Contamination rate of yogurt samples after 7 days of storage under open conditions 1 d 2 d 3 d 4 d 5 d 6 d 7 d 7 d 0/10 0/10 0/10 3/10 10/10 10/10 10/10 100% A 0/10 0/10 0/10 0/10 0/10 3/10 6/10 60% B 0/10 0/10 0/10 0/10 2/10 6/10 8/10 80% C 0/10 0/10 0/10 0/10 0/10 1/10 2/10 20% D 0/10 0/10 0/10 1/10 1/10 3/10 7/10 70% Fig d Mould contamination degree of yogurt samples after 5 d Fig d Mould contamination degree of yogurt samples after 7 d

4 ~2, 4 d, D, 30% 10%, ; 5 d, 100%; 7 d, 4,, 100%A 60%B 80%C 20%D 70%; 2,, D B, A C, 4,, C, [14-16 ], ( CFU/mL) 4,, 42, 7 d,, 4 3~4 4 7 d Fig. 4 Mould contamination degree of yogurt samples after 7 d 4 3~4, 4 d, D, 20%, ; 5 d, D 80% 30%; 7 d, 4,, 100%A 10%B 20%C 20%D 100%, 4,, D, A B, 4, A,, A Fig d Mould contamination degree of yogurt samples after 5 d 3.2 对酸奶发酵时间的影响 5, 4, 5 h, ph 4.5; L. casei Zhang [17] Table 4 表 4 放置 7 d 后酸奶样品污染率 Contamination rate of yogurt samples after 7 days of storage under open conditions 1 d 2 d 3 d 4 d 5 d 6 d 7 d 7 d 0/10 0/10 0/10 2/10 8/10 9/10 10/10 100% A 0/10 0/10 0/10 0/10 0/10 0/10 1/10 10% B 0/10 0/10 0/10 0/10 0/10 0/10 2/10 20% C 0/10 0/10 0/10 0/10 0/10 1/10 2/10 20% D 0/10 0/10 0/10 2/10 3/10 6/10 10/10 100%

5 2, : 605, ; BC D, 21 d 5 ph (n=3) Fig.5 Changes of ph value of different yogurt samples with fermentation time (n=3) 3.3 对贮藏期内酸奶 ph 值的影响,,, [18,19] 4 ph 6(A B) 6, 4 21 d, A B ph, C D ph, A B ph, C D ph, C D 3.4 对酸奶中总乳酸菌活菌数的影响 5, 4 21 d, D 50 %,, D 3.5 对酸奶质构的影响 6,,, A B C ; A C ; 10 d, 5, 5 ; 21 d, A, C ; A, 3, ; 4 A A. 4 ; B. 6 ph (n=3) Fig.6 Changes of ph value of yogurt samples under the different storage conditions (n=3) 表 5 酸奶在贮藏期内乳酸菌活菌数的变化 (CFU/g) Table 5 Changes of lactic acid bacteria active cell count in yogurt samples during the storage (CFU/g) 0 d 10 d 21 d A B C D

6 d 21 d 表 6 不同乳酸菌种的添加对酸奶贮藏期内质构的影响 (n=3) Table 6 Effects of different Lactobacillus on yogurt texture during storage (n=3) A B C D (g) 17.89± ± ± ± ±0.023 (g s) 11.62± ± ± ± ±0.065 (g s) 4.93± ± ± ± ±0.054 g 23.51± ± ± ± ±0.025 (g s) 31.79± ± ± ± ±0.039 (g s) 5.89± ± ± ± ±0.089 g 24.79± ± ± ± ±0.074 (g s) 39.33± ± ± ± ±0.069 (g s) 5.71± ± ± ± ±0.081 A B C Fig. 7 A. ; B. 10 d; C. 21 d 7 Comparison of sensory qualities of fresh and stored yogurt

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8 608 8 Li J, Wang X, Gao PF, et al. Probiotics in the yogurt production to control 作者简介 the pollution of yeast and mold [J]. China Dairy Ind, 2013, 41(9): [21],,,. [J]., 2008, 36(5): 1215 Chen SX, An Y, Jin Y, et al. Study on the flavor of different probiotic 孙婷, 工程师, 主要研究方向为农产品加工及贮藏 sunting@yili.corn strains added into the yogurt [J]. China Dairy Ind, 2008, 36(5): [22] Silva DCG, Abreu LR, Assump GMP. Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt [J]. Ciencia Rural, 2012, 42(3): 陈世贤, 高级工程师, 主要研究方向为乳品微生物 chensx@yili.com ( 责任编辑 : 杨翠娜 ) 乳及乳制品质量与安全 专题征稿函,,,,,,,, ,, 投稿方式 : : jfoodsq@126.com 食品安全质量检测学报 编辑部