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使用野生Pediococcus acidilactici的抗菌剂改善消毒牛奶的泡性质和质量

Sameh Awad¹, Abeer I M El-Sayed², Dina Amer³

¹Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21526, Egypt.

Foods (Basel, Switzerland)

|February 26, 2025

概括

在生牛奶中添加Pediococcus acidilactici的无细胞超剂,可以减少自由脂肪酸和苦味. 这提高了巴氏化牛奶的泡能力和稳定性,延长了其保质期.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
乳制品技术乳制品技术

背景情况:

消毒牛奶泡质量是一个重大问题,影响了卡布奇诺等产品.
延长巴氏消毒牛奶的保质期仍然是一个挑战.
生牛奶中的自由脂肪酸 (FFAs) 极大地影响泡的稳定性和容量,通常是由于精神缩细菌的脂化.

研究的目的:

研究从生产细菌素的培养物中获取的无细胞超沉剂 (CFS) 作为天然防腐剂的使用.
为了提高消毒牛奶的泡能力和稳定性.
通过控制FFA来提高巴氏消毒牛奶的整体质量和保质期.

主要方法:

评估的牛奶样本 (n=15) 的FFAs,微生物质量和发泡能力.
经过处理的原奶含有不同度 (0,5,10,15毫升/升) 的Pediococcus acidilactici.CFS.
保存5天的经过处理的牛奶,经过热处理 (75°C/30s),冷却 (5°C),并评估性能长达14天.

主要成果:

增加的FFA对牛奶发泡能力和稳定性产生了负面影响.
CFS (15mL/L) 有效抑制了心理缩细菌,在牛奶储存期间减少了FFAs.
治疗CFS改善了泡的特性,并减少了在巴氏消毒牛奶中的苦味,长达14天.

结论:

低FFF含量的生牛奶对于高发泡能力和延长保质期至关重要.
用生产细菌素的乳酸细菌治疗CFS提供了一种可行的自然保存方法.
优化的CFS应用可以显著提高巴氏消毒牛奶的质量和可销售性.

关键词:

在这种情况下,细菌菌会产生.牛奶泡的牛奶泡是一种免费脂肪酸是一种自由的脂肪酸.野生的Pediococcus 酸性菌菌

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