摘要
以市售干酪和商用干酪发酵剂为原料,从中分离纯化乳酸菌。实验共分离得到17株乳酸菌。将得到的乳酸菌通过凝乳性能实验;生长产酸试验筛选出7株性能较好的菌株。经进一步的发酵性能实验,优选出两株适合干酪生产的菌株,并通过生化特性,糖醇实验初步鉴定为植物乳杆菌和乳酸链球菌。
17 strains of lactic bacteria were isolated fi＇om cheese and cheese starters. 7 strains of them produced acid faster and had a better fermented capability than others. After further fermenting performance tested, two strains were confirmed to be the suitable starters for making cheese. According to the physiological, biochemical and sugar fermented analysis, the strains were identified as Lb.plantanum and Streptococcus lactis.
出处
《中国乳品工业》
CAS
北大核心
2010年第3期34-36,共3页
China Dairy Industry
基金
"十一五"国家科技支撑项目子课题"半硬质原干酪加工共性关键技术与产品开发"(2006BAD04A06)
关键词
干酪
菌种分离
发酵
筛选
cheese
strains of isolation
fermenting
selection
