超氧化物歧化酶益生菌发酵酸奶的研究
Modern Food Science and Technology(2007)
Abstract
本文研究了在不同的益生菌发酵剂配比条件下酸奶的品质和口感。双歧杆菌:嗜酸乳杆菌:保加利亚乳杆菌:嗜热链球菌比例为(10:4:2:2)用于酸奶的混合发酵生产,可以使双歧杆菌活菌数达到1.5×108cfu/ml、嗜酸乳杆菌活菌数达到3.1×108cfu/ml;采用添加低聚木糖等益生元,可以促进双歧杆菌的活菌数目提高;发酵后在LABS酸奶中添加SOD,可保持其在酸奶中较高的酶活力。SOD-LABS益生菌酸奶在4℃保存21d,SOD酶活性能保持75%以上。
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Key words
Superoxide dismutase.,Prebiotic,Yoghurt,Probiotic
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