從今天起，二八將開啟一個新的欄目，就是英文摘要的翻譯及文中詞彙的翻譯，文章主要來自於《食品科學》最近一兩年發表的文章。
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
Abstract: The probiotic strain Lactobacillus fermentum HYOl combined with the commercial starter culture MY105 of Streptococus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus was used to produce fermented yak milk. The fermentation conditions were optimized through the combined use of one-factor-at-a-time method and response surface methodology, and the quality changes of the yogurt prepared under optimized conditions were observed during storage. The changes in aroma components at different post-ripening times were analyzed by electronic nose (EN).The results showed that the optimal process conditions were obtained as follows: HYO1 inoculation amount 4%, fermentation temperature 40°C, and time 6 h, and the viable count of probiotics in the prepared yogurt was 8.90×108CFU/mL and it scored 89.72 points in sensory evaluation. During the storage period of 28 days, the number of probiotics was maintained higher than 107CFU/mL and the acidity lower than 118°T. Texture properties (viscosity, hardness, consistency and cohesiveness), the contents of diacetyl and acetaldehyde and sensory score remained basically unchanged from day 0 to 14 d during storage, but decreased then. In addition, principal component analysis performed on the EN data showed that the characteristic aroma of yak yogurt was composed of nitrogen oxides, methyl compounds, sulfides and alcohols, whose contents were significantly different from those of the yogurt. Therefore, yak yogurt containing L. fermentum HYO1 not only has good performance and flavor, but also is expected to be beneficial for intestinal health.
含發酵乳桿菌HY01犛牛酸奶工藝優化及主體風味成分動態解析
摘要：利用具有益生性能的發酵乳桿菌HYOI生產犛牛酸奶。通過單因素試驗和響應面試驗優化益生菌發酵條件，並且觀察儲存期間產品的品質變化。用電子鼻去解析不同後熟期犛牛酸奶的香味成分變化。結果顯示：發酵乳桿菌HYOI生產犛牛酸奶的優化工藝條件為：接種量為4%，40°C發酵6小時，益生菌數為8.9X108CFU/mL並且它的感官評分為89.72分。在28天儲存期內，益生菌數保持在高於107CFU/mL的水平，酸度低於118°T。在儲存期的0-14天內，犛牛酸奶的質地特徵（黏度，硬度，稠度，黏聚性），二乙醯和乙醛的含量和感官評價基本保持不變，但之後開始下降。另外，電子鼻對主成分分析的數據顯示：犛牛酸奶的特徵香氣由氮氧化物，甲基化合物，硫化物和醇類構成，與市售酸牛乳的香氣含量有明顯的不同。因此，含有發酵乳桿菌HYO1的犛牛酸奶不僅有良好的性能和風味，而且有望對於腸道健康有益。
lactobacillus fermentum 發酵乳桿菌
yak milk犛牛奶
fermented 發酵
optimization n.最佳化，最優化
probiotic n.益生菌
strain n.菌株
starter n.發酵劑
streptococus n.鏈球菌
streptococus thermophiles 嗜熱鏈球菌
lactobacillus乳酸菌
lactobacillus delbrueckii德式乳酸桿菌
subsp. 亞種
bulgaricus保加利亞乳桿菌
response surface響應面
aroma n.香味，香氣
ripen v.成熟
viable count活菌數
inoculation n.接種，注射
sensory evaluation感官評價，感官品評
viscosity n.黏度
consistency n.稠度
cohesiveness n.黏聚性
textural properties 質地特徵
diacetyl n.二乙醯
acetaldehyde n.乙醛
nitrogen oxide 氮氧化物
methyl 甲基
sulfide 硫化物
performance 性能
intestinal a.腸的
由於作者水平有限，文中會有不當之處甚至錯誤，歡迎讀者批評指正!
參考文獻：於素素,楊佳傑,馬向陽,賈新棟,劉麗波,杜鵬,李艾黎. 含發酵乳桿菌HY01犛牛酸奶工藝優化及主體風味成分動態解析[J]. 食品科學,2021,42(02):105-113.