应用模糊综合评判评价乳酸发酵剂质量的尝试

The Attempt of Using Synthetically Evaluated to Evaluate The Quality of Lactic Fermentaion Agent

本文主要是应用模糊综合评判对保加利亚乳杆菌（Ｌ．ｂｕｌｇａｒｉｃｕｓ）和嗜热乳酸链球菌（Ｓｔｒ．ｔｈｅｒｍｏｐｈｉｌｕｓ）、嗜酸乳杆菌（Ｌ．ａｃｉｄｏｐｈｉｌｕｓ）和丁二酮乳链球菌（Ｓｔｒ．ｄｉａｃｅｔｉｌａｃｔｉｓ）以及从日本酸乳中分离纯化得到的乳杆菌和乳球菌这三种不同组合的微生物发酵剂生产的酸乳的感官质量进行评定，进而鉴别以上三种乳酸发酵剂的优劣。

We Synthetically evaluated the sensory quality of yoghurt produced by the three different combination of L.bulgaricus and Str.thermophilus+L.acidophilus and str.diacetilactis+coccus and bacillus obtained through separation and purification from Japanese yoghurt.And we distinguish the good quality fermented agent from the poor quality ones.