酸乳饮料中杂菌的变化及作用

Changing Principles of Infectious Microbe and Its Reaction in Fermented Milk Drinks

对酸乳饮料中的微生物进行分离鉴定,除两种发酵剂乳酸菌——嗜热链球菌(Streptococcusther-mophilus)和保加利亚乳杆菌(Lactobacillusbulgaricus)以外,其中酵母主要是酿酒酵母(Saccharomycescere-visive);细菌主要有植物乳杆菌(Lactobacillusplantarum)、发酵乳杆菌(Lactobacillusfermentum)和大肠埃希氏菌(E.coli);霉菌主要有黑曲霉(Aspergillusniger)和桔青霉(Penicillumcitrinum)。在酸乳饮料腐败变质过程中,其中的微生物数量、酸碱度及含糖量存在一定的变化规律。

Besides fermenting starter strains Streptococcus thermophilus and Lactobacillus bulgaricus,there are a few pieces of deteriorating microorganisms including bacterium,yeast and molds in fermented milk drinks.There are 3 strains of bacterium Lactobacillus plantarum,Lactobacillus fermentum and E.coli,1 strains of yeast Saccharomyces cerevisae,2 strains of mold Aspergillusniger,Pennicillum citrinum.During the deterioration of fermented milk drinks,changes of the CFU numbers of yeast and E.coli.,the pH and the sugar content follow a certain principle.