新型酸奶发酵剂的研制

Development of a new kind of yogurt starter

研究了制备酸奶发酵剂的菌种按不同比例配合所形成的新型发酵剂的特性。通过对专用酸奶菌种StreptococcilsSalirarussubsp.cremoris和Lactobacillusdelbrueekiisubsp.bugaricus的原有研究筛选出的4种组合基础之上,对菌种SE1-2进行活化、扩培、保存并与以上2菌种以不同比例形成新的组合,经过研究筛选出1种最优比例用于酸奶生产,结果效果良好、风味独特。最终认为Lactobacillusdelbrueekiisubsp.bugaricus∶StreptococcilsSalirarussubsp.cremoris∶SE1-2为1∶8∶2是最佳比例。

This experiment studied the characteristics of a new kind of yogurt st arter with different ratios of lactic acid bacteria. Based on the four screened combinations of Lactobacillus delbrueekii subsp. bugaricus and Streptococcils salirarus subsp. cremoris , strain SE 1-2 was activated, developed, preserv ed and combined with the former two strains in different ratios. After screening , the optimum ratio was selected to produce yogurt, and the yogurt was found to be with nice texture and unique nice flavor. The ratio of 1:8:2 of L. delbrueeki i subsp. bugaricus S. salirarus subsp. cremoris ,and strain SE 1-2 was ultim ately considered to be the best.