Bielecka M, Majkowska A
Polish Academy of Sciences, Institute of Animal Reproduction and Food Research, Department of Food Microbiology, Olsztyn, Poland.
Nahrung. 2000 Aug;44(4):257-60. doi: 10.1002/1521-3803(20000701)44:4<257::AID-FOOD257>3.0.CO;2-E.
A synergistic set of the strains Lactobacillus delbrueckii subsp. bulgaricus 151 and Streptococcus thermophilus MK-10 was preserved with the method of spray drying. Studies were performed on the effect of outlet air temperature in range of 60-80 degrees C upon the survival of yoghurt cultures, as well as the moisture content and sensoric properties of yoghurt powder. Survival of yoghurt cultures was the highest at 60 and 65 degrees C, but excessive moisture (10.2%) of yoghurt powder had a negative effect on its texture. Moisture content of the powder was low at 80 degrees C (4.4%), unfortunately sensoric faults appeared at this temperature, and survival of bacteria cultures decreased considerably. Temperatures within the range 70-75 degrees C ensured satisfactory survival of yoghurt cultures (L. delbrueckii subsp. bulgaricus--13.7-15.8%; S. thermophilus--51.6-54.7%), maintained proportion of the strains (L:S--1:3), satisfactory moisutre content (5.1-6.3%), and good sensoric properties of yoghurt powder.
采用喷雾干燥法保存了德氏乳杆菌保加利亚亚种151和嗜热链球菌MK-10这一组具有协同作用的菌株。研究了60 - 80℃范围内的出口空气温度对酸奶培养物存活率的影响，以及酸奶粉的水分含量和感官特性。酸奶培养物在60℃和65℃时存活率最高，但酸奶粉中过高的水分含量（10.2%）对其质地有负面影响。80℃时粉末的水分含量较低（4.4%），但遗憾的是在此温度下出现了感官缺陷，细菌培养物的存活率也大幅下降。70 - 75℃范围内的温度确保了酸奶培养物的存活率令人满意（德氏乳杆菌保加利亚亚种为13.7 - 15.8%；嗜热链球菌为51.6 - 54.7%），保持了菌株比例（L:S为1:3），水分含量令人满意（5.1 - 6.3%），且酸奶粉具有良好的感官特性。
