混合型大豆干酪发酵剂筛选的研究

对8株乳酸菌的凝乳性能进行了研究,检测了凝乳的粘度、酸度、双乙酰、胞外多糖和pH4.6可溶性氮含量。采用混合权重法对结果进行统计分析,得出凝乳性能的排序结果为Sc→St2→Lb1→St1→Lb2→La→Sl→Lc。此外,对8株乳酸菌的α-低聚半乳糖代谢能力进行了研究,乳杆菌代谢能力显著高于乳球菌。最后,优选发酵剂菌株组合为Sc、Lb2。

Coagulation properties of mixed milk fermented by 8 different lactic acid bacteria were observed. The physiochemical indexes, such as clotting acidity, cohesiveness, diacetyl, exopolysaccharide, and pH4.6 WSN concentrations of clotting milk were detected. Statistic order of 8 strains was Sc→St2→ Lb1→St1→Lb2 →La →Sl→Lc. In addition, the catabolism abilities for α -D -galactosyl oligosaccharides were studied. Lactobacillus had higher abilities than lactococcus. Sc and Lb2 were screened as the optimal starter culture at last.