摘要
研究了保加利亚乳杆菌(LBZ)和嗜热链球菌(STZ)单一及混合菌种(LSZ,GST)发酵及冷藏过程中产酸和产黏特性。结果表明:①混合菌种产酸能力较单一菌种强,混合菌种中LSZ高于GST,单一菌种中STZ远强于LBZ,其凝乳时间与产酸能力相适应;②乳酸菌发酵过程中的产酸能力均强于冷藏过程中的产酸能力;③混合菌种的产黏能力强于单一菌种,混合菌种中GST产黏能力远远超过LSZ,单一菌种中STZ的产黏能力约是LBZ的2倍,GST和LSZ分别在凝固后36h和24h黏度最大,最大值分别为11570mPa.s和4300mPa.s;④混合菌种在发酵及贮藏过程中黏度值出现2个峰,而单一菌种仅有1个峰;⑤LSZ适宜加工凝固型酸奶发酵剂,GST适宜制作搅拌型酸奶发酵剂。
The characteristics of acidity and viscosity both of which produced by L.bulgaricus （LBZ） , S.thermophilus （STZ） and their mixed bacteria（GST,LSZ） were studied by comparing and analyzing the relative data from fermentation and cooled conservation. The results showed： ① lactic acid producing ability of mixed bacteria species are stronger than that of single bacteria . LSZ stronger than GST and STZ stronger than LBZ. The curd time of these bacteria is corresponding to the acid producing ability. ② Lactic acid producing ability of both mixed bacteria species and single bacteria are stronger in the fermentation than in cooled conservation. ③ Viscosity producing ability of mixed bacteria is more than that of single bacteria species .And GST much more than LSZ , mixed bacteria are about twice times to single bacteria .The viscosity of GST and LSZ reaches their maximums,which are 11 570 mPa＇s and 4 300 mPa,s respectively,after fermentation 36 hours and 24 hours respectively. ④ Mixed bacteria＇s viscosity have two peaks while single bacteria＇s have one peak. ⑤LSZ and GST are suitable to process starters of curdling and stirring yogurt respectively.
出处
《中国乳品工业》
CAS
北大核心
2006年第5期8-10,共3页
China Dairy Industry
基金
科技部"西部开发"重大项目(2003A901A19)
