双歧杆菌酸奶的研制

The Preparation of Brevibacterium divaricatum Yoghurt

本文对双歧杆菌以脱脂乳为培养基的耐氧发酵条件进行了研究。结果表明：采用双歧杆菌耐氧菌株进行有氧奶质发酵生产酸奶是可行的，而且在常规条件下，成品中活菌数可达107－8个／ml以上，发酵周期可缩短到5h以下，风味与普通酸奶相似，但营养价值却高于普通酸奶。

This article studied the Brevibacterium divaricatum fermenting on the condition of oxygen-resisting with skim-milk culture. The result showed that it was possible to produce yoghurt with the oxygen-resistant strain of Brevibacterium divaricatum in oxygen using milk and under normal conditions. In the finished product,the living-bacterium attained the amount more than 107 ～ 108/ml,fermenting period was shorten below five hours. The flavour of Brevibacterium divaricatum yoghurt was similar to ordinary yoghurt,but its nutritive value was far higher than ordinary yoghurt.