Dan Tong, Chen Haiyan, Li Ting, Tian Jiale, Ren Weiyi, Zhang Heping, Sun Tiansong
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China.
Front Microbiol. 2019 Jan 9;9:3133. doi: 10.3389/fmicb.2018.03133. eCollection 2018.
Previously, we demonstrated that the flavor of milk fermented with subsp. (IMAU20401) and (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, P-8 was used as the probiotic bacterium. Six ratios (1:1, 1:5, 1:10, 1:50, 1:100, and 1:1000) of P-8 to yogurt starter were evaluated. A total of 66 volatile compounds including aldehydes, ketones, acids, alcohols, esters, alcohols, and aromatic compounds were identified in milk fermented with the six different P-8 to yogurt starter ratios at 0 d of storage. In particular, key flavor compounds, such as 3-methylbutanal, hexanal, (E)-2-octenal, nonanal, 2-heptanone, 2-nonanone, and acetoin, were identified in the 1:100 ratio treatment. Furthermore, the viable cell count, pH, titratable acidity, viscosity, and syneresis of the milk samples were analyzed during fermentation over 14 d of storage at 4°C. The results indicated that milk can be fermented with P-8 in combination with and subsp. , and the physicochemical characteristics of the milk were not affected by the probiotic bacteria.
此前，我们证明了用亚种（IMAU20401）和（IMAU40133）以1:1000的比例发酵的牛奶风味优于这两种菌株其他比例发酵的牛奶。在本研究中，植物乳杆菌P - 8被用作益生菌。评估了植物乳杆菌P - 8与酸奶发酵剂六种比例（1:1、1:5、1:10、1:50、1:100和1:1000）的情况。在储存0天时，对用六种不同比例的植物乳杆菌P - 8与酸奶发酵剂发酵的牛奶中总共66种挥发性化合物进行了鉴定，包括醛类、酮类、酸类、醇类、酯类、醇类和芳香族化合物。特别是在1:100比例处理中鉴定出了关键风味化合物，如3 - 甲基丁醛、己醛、（E） - 2 - 辛烯醛、壬醛、2 - 庚酮、2 - 壬酮和乙偶姻。此外，在4℃储存14天的发酵过程中，对牛奶样品的活菌数、pH值、可滴定酸度、粘度和脱水收缩进行了分析。结果表明，牛奶可以用植物乳杆菌P - 8与嗜热链球菌和保加利亚乳杆菌亚种联合发酵，且牛奶的理化特性不受益生菌的影响。
