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| Optimization of fermentation of cream and its fatty acid composition |
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| DOI： |
| KeyWord:fermentation cream process optimization fatty acid |
| FundProject:四川省重点研发项目（2018NZ0033） |
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| Abstract: |
| The cream was fermented by the mixture of Lactococcus lactis subsp. cremoris, Lactobacillus casei and Lactobacillus plantarum subsp. plantarum. Using fuzzy mathematics sensory score and acidity as indicators, the fermentation process was optimized through single factor experiment and orthogonal experiment, and the physicochemical indexes and the number of lactic acid bacteria of cream before and after fermentation were analyzed. Moreover, the changes of fatty acid composition were analyzed by gas chromatography-mass spectrometry. The results showed that the best fermentation conditions of cream were obtained as follows: fermentation temperature 35 ℃, fermentation time 10 h, inoculation volume 3%, strain volume ratio of Lactococcus lactis subsp. cremoris to Lactobacillus casei to Lactobacillus plantarum subsp. plantarum 1∶ 1.5∶ 0.5. The fermented cream prepared had better sensory quality,and its protein content, fat content, pH, acidity and lactic acid bacteria number were 1.36%, 36.54%, 457, 67.05 °T and 2.7×108 CFU/mL respectively. The fatty acid composition of cream before and after fermentation unchanged, and a total of 18 fatty acids were detected, mainly myristic acid, palmitic acid, stearic acid and oleic acid. The contents of capric acid, caproic acid and caprylic acid in the fermented cream increased to provide more aroma. |
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