发酵前后添加子宫蛋白对酸奶质量的影响
Mao-Cheng Sun1, Lin-Yu Hu1, Shi-Qi Yu1
1College of Food Science and Engineering, Changchun University, Changchun 130022, China.
Journal of dairy science
|July 17, 2025
概括
乳腺蛋白在添加发酵后时显示出作为酸奶生物防腐剂的前景,改善质量并抑制金黄色葡萄球菌. 添加偏剂对酸奶的特性产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 来自Limosilactobacillus reuteri的抗菌物质reuterin具有作为乳制品中的生物防腐剂的潜力.
- 了解乳腺蛋白对酸奶质量的影响及其与乳制品成分的相互作用对于其应用至关重要.
研究的目的:
- 为了研究各种乳腺蛋白度在添加初始培养之前和之后对酸奶质量的影响.
- 为了评估reuterin对酸奶中黄金葡萄球菌的疗效.
- 评估reuterin对酸奶的物理,化学和微生物特性的影响.
主要方法:
- 酸奶是在发酵前或之后添加不同度的子宫蛋白制备的.
- 分析了酸奶的质量参数 (pH,酸度,颜色,粘度,细菌活力).
- 使用SDS-PAGE研究子宫膜与乳酪蛋白的相互作用.
- 确定了对黄金葡萄球菌 (Staphylococcus aureus) 的抑制作用.
主要成果:
- 偏乳腺蛋白添加改变了酸奶的特性 (颜色,pH值,酸度,粘度,LAB活力) 以度依赖的方式.
- 发酵后的母子宫添加减轻了后酸性化,禁用了金黄色葡萄球菌,但高度影响了质学和素结构.
- 低度的发酵后乳腺蛋白添加导致酸奶的质量最接近对照.
结论:
- 由于对质量的不利影响,Reuterin不适合在酸奶中使用.
- 低度乳腺蛋白的发酵后应用显示出作为酸奶生物防腐剂的潜力.
- 乳腺蛋白与素的相互作用需要进一步研究以优化应用.
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