益生菌酸酪乳之菌酛选取与应用.doc

益生菌酸酪乳之菌選與應用 游淑惠洪連欉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） 本研究目的為選耐酸、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、2及含0.3% 膽鹽的氯化鉀緩衝液，選出耐酸、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pH 4.6的時間最短分別為21及12小時，且菌數可達到108cfu/m。利用選的益生菌B. bifidum THD（B）與傳統酸酪乳菌酛Streptococcus thermophilus THS（ST）以11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生菌數分別為1.2×107 cfu/m與2.5×108 cfu/m。 益生菌、耐酸耐膽鹽、酸酪乳 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 of 108 cfu/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. 66 東海學報　第46卷　民國九十四年 游淑惠洪連欉益生菌酸酪