通过Bifidobacterium-启动培养相互作用对酸奶发酵动力学和酸化进行代谢调节
Zhi Zhao1,2, Shaoqi Shi1, Lele Zhang1
1Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing, China.
Frontiers in microbiology
|February 9, 2026
概括
比菲多细菌菌株通过促进S. thermophilus的生长来加速酸奶发酵,并通过抑制L. bulgaricus来降低后酸化. 这项研究提高了益生菌酸奶的稳定性和保质期.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
背景情况:
- 益生菌强化的酸奶因其健康益处而受欢迎.
- 了解微生物动态对于酸奶的稳定性至关重要.
研究的目的:
- 研究Bifidobacterium菌株和初始培养之间的相互作用.
- 探索对发酵动力学和后酸性化的影响.
主要方法:
- 综合方法:发酵动力学,酸化后的分析,非向的代谢学.
- 研究了三种Bifidobacterium菌株与初始培养 (HYY).
主要成果:
- 比菲多细菌增强了S. thermophilus生物质,减少了发酵时间.
- 由于竞争性排斥,L. bulgaricus生物量减少.
- 通过降低代谢途径的调节,在21天的储存期间减少了酸积累.
结论:
- 比菲多细菌 (Bifidobacterium) 加快发酵并减轻酸奶中酸性后的作用.
- 为开发具有受控酸化和保质期的改善益生菌酸奶提供了基础.
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