肖冉,惠明,田青,黄继红

• 1:河南工业大学生物工程学院
• 2:工业微生物菌种保藏与选育河南省工程实验室

摘要(Abstract)：

Kefir是一种多菌种混合发酵的含酒精酸乳制品，不同菌种的搭配比例对产品质量及风味物质影响不同。试验以Kefir中的优势菌种植物乳杆菌(L_1)、酿酒酵母菌(TN_1)、醋酸杆菌(A_3)为研究对象，在单菌种、两两复配菌种单因素试验的基础上采用Box-Behnken中心组合法进行优化和响应面分析，进一步优化了三菌混合发酵酸乳的菌种配比，并通过对试样的感官评价、理化指标及固相微萃取气质联用(SPME-GC-MS)等方法探讨了各试验组产品的感官品质及主要风味物质组成。结果表明，最优Kefir主发酵剂配比L_1∶TN_1∶A_3为2.0∶0.3∶2.0(其中初始L_1菌数为4.1×10~8 CFU/mL,TN_1菌数为8.1×10~7 CFU/mL,A_3菌数为2.9×10~8 CFU/mL),优化组的感官评分最佳，产品风味更好，具备传统Kefir中特有的L(-)-乳酸乙酯、2-甲基丙醇、苯乙醇等风味物质。试验为Kefir发酵剂及相关产品的开发提供了依据。

关键词(KeyWords)： Kefir;发酵剂;风味物质;响应面分析;GC-MS

Abstract:

Keywords:

基金项目(Foundation): 河南省重大科技专项课题(181100211400-8-2)

作者(Author): 肖冉,惠明,田青,黄继红

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