| 酸奶后酸化控制措施的研究进展 |
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| 引用本文： | 黄俊,张祥,尤玉如,刘士旺,肖功年,龚金炎,方文姬.酸奶后酸化控制措施的研究进展[J].微生物学通报,2016,43(3):663-670. |
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| 作者姓名： | 黄俊 张祥 尤玉如 刘士旺 肖功年 龚金炎 方文姬 |
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| 作者单位： | 1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023,1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023,1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023;2. 贝因美婴童食品股份有限公司 浙江 杭州 310007,1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023,1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023,1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023,1. 浙江科技学院 省农产品化学与生物加工技术重点实验室 浙江 杭州 310023 |
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| 基金项目： | 国家自然科学基金项目(No. 31470793)；杭州市科技计划项目(No. 20140432B106)；浙江省重大科技专项重大农业项目(No. 2014C02012, 2014C02016)；浙江省自然科学基金项目(No. LY14C200007) |
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| 摘 要： | 酸奶在储存、运输到消费者食用前,乳酸菌会继续产酸,从而使酸奶的酸度增加,出现后酸化现象,影响酸奶的口感和风味。本文简要介绍了酸奶后酸化机理和乳酸菌的耐酸机制,并从物理、化学、生物方法三个方面对目前酸奶后酸化防治措施进行了阐述与展望。
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| 关 键 词： | 酸奶，后酸化，乳酸菌，防治 |
Advances in controlling postacidification in yogurt |
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| HUANG Jun,ZHANG Xiang,YOU Yu-Ru,LIU Shi-Wang,XIAO Gong-Nian,GONG Jin-Yan and FANG Wen-Ji.Advances in controlling postacidification in yogurt[J].Microbiology,2016,43(3):663-670. |
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| Authors: | HUANG Jun ZHANG Xiang YOU Yu-Ru LIU Shi-Wang XIAO Gong-Nian GONG Jin-Yan and FANG Wen-Ji |
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| Institution: | 1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China,1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China,1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China;2. Beingmate Baby & Child Food Co., Ltd., Hangzhou, Zhejiang 310007, China,1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China,1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China,1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China and 1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China |
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| Abstract: | Postacidification which is produced by lactic acid bacteria, always occurs in yogurt during the storage, transportation and consumption, leads to milk fermentation with high acidity, and affects the sensory and flavor of yogurt. The mechanism of acid resistance in lactic acid bacteria and postacidification was introduced in this paper. In addition, physical, chemical and biological methods of controlling postacidification were expounded and prospected. |
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| Keywords: | Yogurt Postacidification Lactic acid bacteria Control |
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