不同乳酸菌酛之發酵乳貯存期間對菌酛成長影響及消費者喜好度之研究

Effect of Different Strain Lactic Starters on Microbial Growth during Storage and Consumer Preference of Yogurt

劉季湄(Ji-Mei Liu)

指導教授 ： 陳齊聖

朝陽科技大學/理工學院/應用化學系/碩士(2014年)

摘要

發酵乳（yogurt）不僅是身體生長的優良蛋白質來源，更提供益生菌以促進腸道菌種平衡，增加人體健康與疾病防治。本研究選用Bifidobacterium bifidum（以下簡稱B菌）與Lactobacillus sporogenes（以下簡稱S菌）二株乳酸菌為低脂牛奶發酵乳之發酵菌酛。嘗試以單一菌酛生產發酵乳品，並瞭解此等產品置於低溫（4℃）貯存（14天）期間，微生物品質（存活乳酸菌數）及酸鹼值（pH）之變化。以市售菌粉（Culture Systems Inc., Mishawaka, IN 465495, USA）發酵之發酵乳作為對照組，比較三者間乳酸菌活性，及利用感官品評，瞭解一般消費者之喜好程度。
結果顯示，以S菌發酵之發酵乳於貯存14天後，比其他二種菌酛有較佳之微生物品質（1.43×109 CFU/mL）、最低pH（3.76）也獲得官能品評人員較高之喜好度分數（4.20分）。

關鍵字

比菲德氏菌 ； 感官品評 ； 芽孢桿菌 ； 乳酸菌 ； 發酵乳

並列摘要

Yogurt not only is a source of quality protein for human growth but also provides probiotics for ensuring bacteria balance in the intestines. In addition, it is beneficial to human health and is helpful in the prevention of many diseases. Two strains of lactic acid bacteria (Bifidobacterium bifidum, Lactobacillus sporogenes) were selected as the starter organisms in this research for the fermentation of the low fat yogurt. Single strain starter was adopted for making two kinds of yogurt. This research studied the variations of the microbial viability and pH during storage at 4℃for 14 days. The yogurt fermented using dried powder starter sold the market (Culture Systems Inc., Mishawaka, IN 465495, USA) as the control, for comparing microbial viability, pH after storage. Consumer preferences were also compared by sensory evaluation.
Experimental results suggested that the yogurt made from Lactobacillus sporogeneshad provided higher microbial viability (1.43×109 CFU/mL), the lowest pH(3.76) and was given the highest hedonic level of (4.20) by test panel.

並列關鍵字

Sensory evaluation ； Bifidobacterium bifidum ； Lactobacillus sporogenes ； Lactic acid bacteria ； Yogurt

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