侯保朝，李理，李宝磊，马广辉，李言郡

（杭州娃哈哈集团有限公司研究院生物工程研究所，浙江杭州310018）

摘要：对分离自发酵乳制品中的6 株乳酸菌进行高产维生素B 筛选，经筛选得到两株具有良好产VB1和VB6的菌株，鉴定分别为植物乳杆菌和鼠李糖乳杆菌。在前期单因素实验基础上，以甜乳清添加量、蔗糖添加量、菌株复配比例为因素设计L9（33）正交试验，以感官评价为主要依据，同时结合pH值和维生素B产量，确定了甜乳清添加量为10%、蔗糖添加量为6%、菌株复配比例为1∶1 最为适宜。在此条件下，37℃发酵8h 后，乳清发酵饮料的pH 值为4.29，VB1和VB6含量分别为21.55滋g/mL和17.09滋g/mL，风味愉悦，酸甜适中，口感细腻顺滑。4℃储藏21d，pH值和维生素含量无显著下降，感官品质良好且稳定。富含维生素的乳清发酵饮料丰富了目前活菌型乳酸菌饮料的品类，具有良好的市场前景。

关键词：乳酸菌；维生素B；乳清；发酵；饮料

The Development of Vitamin B-Containing Whey Based Beverage Fermented by LAB

HOU Bao-chao LI Li，LI Bao-lei，MA Guang-hui，LI Yan-jun

（Research Institute，Bioengineering Lab，Hangzhou Wahaha Group Co. Ltd.，Hangzhou 310018，China)

Abstract: Based on the previous study，six lactic acid bacteria （LAB）strains isolated from fermented dairy productswereare chose to screen high-vitamin B producing strains. By screening，two LAB strains identified to be Lactobacillusplantarum and Lb. rhamnosuswere proved tohave a better ability of producing vitamin B1 and vitamin B6. According to theresults of single factor experiment，L9（33）orthogonal experiment was designed for determining the optimal sweet wheyaddition，sugar addition and ratio of two strains. By the results of sensory evaluation，as well as pH value and theproductions of vitamin B，10%（w/v）sweet whey，6%（w/v）sugar and 1∶1 ratio of strains were confirmed. On thiscondition，after 8 h fermentation at37 ℃，the pH value of whey beverage and the content of VB1 and VB6 of it was 4.29，21.55 滋g/mL and 17.09 滋g/mL respectively. Meanwhile，the beverage showed a pleasant flavor，moderate sweet and sour，and smooth taste. No significant decrease of pH value and vitamin concentrations were showed，and the sensory qualitykept good and stable during the whole storage （21 days at 4 ℃）.The vitamin B-containing whey fermented beveragedeveloped by this study enriches the category of current LAB fermented beverage products and has a promising future.

Key words: LAB；vitamin B；whey；fermented；beverage

（2016年第19卷第4期）