摘要
采用气相色谱技术对8个乳酸菌种（SL）发酵脱脂乳（11％NFS）后的6种风味物质进行了动力学分析。结果表明：嗜热乳杆菌发酵脱脂乳中各风味物质均高于乳球菌和干酪乳杆菌，在发酵24h时丁二酮的产量最高，以后有较明显的下降，选出了ST－1与LB－1为一对风味良好的酸奶菌株。此外，SD菌也是一种产香显著的嗜温菌，它与SC一样，在30℃的产香力优于37℃的产香力。
six flavour of skim milk fermented in eight species of LAB were analysted with gas chromatography.The quantity of acetaldehyde, acetone, acetic ether, isopene alcohol, produced by lactobacillus (except L.Casei) was higher than that of lactococcus. Diacetyl obviously decreased after 24h fermentation. ST-1 strain could produce more flavour materials at 37℃ than at 42℃. It were contrary with LB-1. Mesophilus LAB (SC. SD) which produced more flavour materials at 30℃ than 37℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第10期13-17,共5页
Food Science
