酸乳制品中乳酸菌分离筛选方法研究

Study on the Method of Screening and Isolating Lactic Acid-forming Bacteria in Yoghurt

将保加利亚乳酸杆菌和嗜热链球菌在七种固体培养基中的生长情况进行比较，结果表明，酸化MRS和M17培养基分别是该两菌的较好的分离培养基。菌种的筛选应进行产酸风味和组织状态的综合比较，两菌不同组合菌株的选择应结合不同发酸条件进行。通过该方法分离筛选到不同风味类型的两组混菌。

The growth conditions of Lactobacillus bulgaricus and Streptococcus thermophilus in seven solid media were respectvely compared. The result showed that acidating MRS media and Mlv media were isolated media of these two bacteria separately. The screening of lactic acid-forming bacteria in yoghurt was synthetically carried out in the level of acid-produced flavour and texture of yoghurt. The screening in different matches of the strains between Lactobacillus bulgaricus and Streptococcus thermophilus should be made in different fermentation conditi0ns. By this method, two groups of mixed strains producing different types of flavour yoghurt were screened.