乳酸菌发酵不同乳基质的凝乳特性研究

Study on Coagulation Properties of Different Lactic Acid Bacteria

探讨了不同乳酸菌发酵不同乳基质时的凝乳特性,为开发混合乳制品及豆乳发酵制品提供理论依据。对8株乳酸菌作用于纯牛乳、混合乳及纯豆乳时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时的可溶性氮含量。结果表明,以不同基质作为发酵介质时,乳酸菌呈现不同的凝乳特性。

The aim of this paper is the discussion ot the clotting abilities fermented milk, and provide academic foundations for developing mixed milk products. Coagulation properties of milk, mixed milk and soy milk fermented by 8 different lactic acid bacteria were observed. The physichemical indexes, such as clotting acidity, cohesiveness, diacetyl, exopolysaccharide, and pH4.6 WSN concentrations of clotting milk were detected. The project demonstrated that lactic acid bacteria show their different clotting abilities in ferment milk, mixed milk, and soy milk.