[优质文档]益生菌酸酪乳之菌酛拔取与应用

[优质文档]益生菌酸酪乳之菌酛拔取与应用 益生菌酸酪乳之菌酛選取與應用 11,游淑惠 洪連欉 1東海大學畜產與生物科技學系 ,收件日期,94年5月20日,接受日期,94年6月14日, 摘 要 本研究目的為選取耐酸、耐膽鹽且適於乳中生長之益生菌,與傳統菌酛組合製 作可被消費者接納之益生菌酸酪乳。將6株益生菌利用pH 1.0、2.0及含0.3% 膽 鹽的氯化鉀緩衝液,選取出耐酸、耐膽鹽的菌株,再於牛乳中以37及43?下培 養,選取適合在牛乳中生長的菌株,與傳統乳酸菌酛組合製作益生菌酸酪乳,並探 討該酸酪乳的理化學性質與感官品評。結果顯示,耐酸且耐膽鹽的菌株為Bifidobacterium bifidum THD、B. catenulatum THF和Lactobacillus acidophilus THL,在牛乳中以37及43? 下培養比較,以B. bifidum THD的生長最佳,達到 8pH 4.6的時間最短分別為21及12小時,且菌數可達到10cfu/mL。利用選取的益生菌B. bifidum THD,B,與傳統酸酪乳菌酛Streptococcus thermophilus THS,ST,以1,1混合菌株,於43? 培養製作益生菌酸酪乳,結果顯示其理化學性質及感官品評相較於一般傳統酸酪乳皆無顯著差異,且益生菌酸酪乳之乳酸菌與益 7 8 生菌數分別為1.2×10cfu/mL與2.5×10cfu/mL。 關鍵詞,益生菌、耐酸耐膽鹽、酸酪乳 * 通訊作者,lien@thu.edu.tw Selection and Application of Probiotic Culture Suitable for Yoghurt ,Shu-Hui Yu and Lien-Tsung Hung Department of Animal Science and Biotechnology, Tunghai University, Taichung, Taiwan ( Data Received: May 20, 2005; Date Accepted: June 14, 2005 ) Abstract The purpose of this study was to select acid and bile resistant probiotic cultures under pH 1.0, 2.0 and 0.3% bile potassium chloride buffer, followed by testing the growth of the acid and bile resistant probiotic culture in milk at 37 and 43?. Then, the yoghurt was manufactured by using the strains that showed the best survival under gastric fluid tests and growth rate in milk in combination with yoghurt starter and investigated the physicochemical characteristics and sensory evaluation. The results indicated that three probiotics,Bifidobacterium bifidum THD, B. catenulatum THF, and Lactobacillus acidophilus THL,had the highest survival under gastric fluid tests. Further study showed that the B. bifidum THD grew well in milk at 37 and 43? and reached the pH 4.6 after 21 and 12 hours, respectively, with a viable count 8 of 10cfu/mL. There were no significant differences for the sensory evaluation scores between probiotic yoghurt and traditional yoghurt (P>0.05). According to this study B. bifidum THD might be a promising new yoghurt culture for probiotic yoghurt. Key words: Probiotics, Acid and bile resistant, Yoghurt.