Nout M J
Department of Food Science, Agricultural University, Wageningen, The Netherlands.
Int J Food Microbiol. 1991 Feb;12(2-3):217-24. doi: 10.1016/0168-1605(91)90072-w.
Accelerated natural lactic fermentation of mixed sorghum-cowpea (Formula 1) and sorghum-milkpowder (Formula 2) infant food formulas was achieved by repetitive (60 fermentation cycles of 24 h each) use of the previous batch as an inoculum at a rate of 10% (w/w) and resulted in a gradual establishment of mixed populations of lactic acid bacteria and yeasts. In Formula 1, early fermentation stages (fermentation cycles 1-4) were dominated by Leuconostoc and Lactococcus spp. which caused conditions inhibitive to yeasts. Probably due to micronutrient deficiencies, the former lactic acid bacteria were succeeded by a combination of Lactobacillus plantarum and Candida spp. achieving pH values 4.2-4.3. In formula 2, Lactobacillus acidophilus, Lactococcus lactis and Lactobacillus brevis consistently achieved pH 3.7-3.8, thereby allowing only a minority of yeasts, mainly Candida and Trichosporon spp. None of the isolated yeasts exhibited 'killer'-activity.
通过以10%（w/w）的接种量重复使用上一批产品作为接种物（共60个24小时的发酵周期），实现了高粱-豇豆混合（配方1）和高粱-奶粉（配方2）婴儿食品配方的加速自然乳酸发酵，从而使乳酸菌和酵母的混合菌群逐渐形成。在配方1中，发酵早期阶段（第1-4个发酵周期）以明串珠菌属和乳球菌属为主，这些菌造成了抑制酵母生长的条件。可能由于微量营养素缺乏，前一批乳酸菌被植物乳杆菌和念珠菌属的组合所取代，pH值达到4.2-4.3。在配方2中，嗜酸乳杆菌、乳酸乳球菌和短乳杆菌始终将pH值控制在3.7-3.8，因此只允许少数酵母生长，主要是念珠菌属和丝孢酵母属。分离出的酵母均未表现出“杀伤”活性。
