Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (19): 4050-4057.doi: 10.3864/j.issn.0578-1752.2011.19.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

The Antifungal Properties of Lactobacillus casei AST18 and Its Application as Adjunct Culture in Yogurt

 LI  Hong-Juan, LIU  Lu, ZHANG  Shu-Wen, KONG  Fan-Pi, SUN  Zhuo, LU Jia-Ping   

  1. 1.中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室
    2.光明乳业股份有限公司技术中心/乳业生物技术国家重点实验室
  • Received:2010-09-27 Online:2011-10-01 Published:2011-07-18

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Abstract: 【Objective】The antifungal activities of lactic acid bacteria (LAB) isolated from Chinese traditional fermented products were detected. The selected strain was used as adjunct culture in yogurt to control the fungal pollution.【Method】The production of phenyllactic acid (PLA) was detected with HPLC and the correlation between PLA and the antifungal activities was studied. Then the antifungal properties of Lactobacillus casei AST18 culture supernatants were detected. Lactobacillus casei AST18 was used as adjunct culture in the yogurt production process. Four different inoculums of AST18, 2%, 4%, 6%, 8% and a control group which used the commercial starter only were added in yogurt. After fermentation, sensory evaluation，physical and chemical indicators, the fungal growth conditions were investigated. 【Result】According to the comparison of the production of PLA and the antifungal activities, no relationship was observed between the production of PLA and the inhibition zones. The culture supernatant of Lactobacillus casei AST18 was sensitive towards pH and heat treatment but it was not affected after treatment of trypsin and pepsin. The inoculums of 2% in yogurt could inhibit the growth of Penicillium sp. and extend the shelf life. And it had no significant effect on the flavor and sensory quality.【Conclusion】Lactobacillus casei AST18 can inhibit the growth of filamentous fungi conspicuously. It can be used as an adjunct culture in yogurt to prevent the fungal growth and extend the shelf life.

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