关键词: 乳酸菌；酸乳；霉菌污染

Abstract: The objective of this study is to identify the effect of two commercial Lactobacillus cultures, Lactobacillus plantarum (A) and a mixture of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus paracasei, on the control of mold contamination, nutrients, texture and sensory qualities of stirred yogurt. The results demonstrated that these two cultures exerted different degrees of inhibition on mold growth. Culture B led to higher degree of mold inhibition than culture A when added at the manufacturer recommended amount (A: 2.0 × 106 CFU/mL, B: 1.38 × 107 CFU/mL). In contrast, culture B at 2.0 × 106 CFU/mL had less inhibition capability than culture A. The flavor of yogurt was adversely affected by culture B, while culture A showed no effect during the shelf-life period. Compared with the control group, the nutrients and texture of yogurt with culture A or B were not changed greatly. In conclusion, Lactobacillus cultures can inhibit the growth of mold in yogurt, where its bacteriostatic ability is related to the species and concentration of strains added.

Key words: Lactobacillus; yogurt; mold contamination