期刊文献+

优良乳酸菌株的筛选 被引量:3

Screen of lactic acid bacteria used for yogurt production
下载PDF
导出
摘要 通过分析4株嗜热链球菌、6株保加利亚乳杆菌的相互关系,获得6对具有共生特性的菌株组合,即L1+S1、L2+S1、L3+S1、L4+S1、L5+S1和L6+S1,并对上述菌株组合制备的酸乳的酸度、黏度、乙醛、氨基酸、活菌数等指标进行了测定,获得2对适宜酸乳生产的发酵剂,即L1+S1和L2+S1。 The interactions of 4 strains of Streptococcus thermophilus and 6 strains of Lactobacillus bulgadcus were investigated and 6 paired strains with symbiotic properties were selected. The paired strains were L 1 +S 1, L2+S 1, L3+S 1 、 LA+S 1 、 L5+S 1 and L6+S 1. The ability of Streptococci and Lactobacilli for producing yogurt was investigated. The lactic acid content, viscosity, viable counts and the concentrations of amino acid and acetalde- hyde produced by these strains were determined. The paired strains L1+S1 and L2+S1 were finally selected for yogurt production.
作者 吴荣荣
出处 《中国酿造》 CAS 北大核心 2010年第9期54-58,共5页 China Brewing
基金 "十一五"国家科技支撑计划(2006BAD04A06)
关键词 乳酸菌 发酵 酸乳 lactic acid bacteria fermentation yogurt
  • 相关文献

参考文献10

  • 1刘冬梅,李理,梁世中,杨晓泉.直投式酸奶发酵剂研究进展[J].中国乳品工业,2005,33(1):29-33. 被引量:18
  • 2VINDEROLA C G, MOCCHIUTTI P, REINHEIMER J A. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products[J]. J Dairy Sei, 2002, 85(4): 721-729.
  • 3BIELECKA M, MAJKOWSKA A, BIEDRZYCKA E. Synergistic yogurt cultures with antibacterial properties[J]. Pol J Food Nutr Sei, 1994, 3: 63-73.
  • 4吴荣荣,马静,裴家伟,张柏林.保加利亚乳杆菌和嗜热链球菌相互作用的研究[J].中国乳品工业,2003,31(4):9-13. 被引量:54
  • 5谢继志.液态乳制品科学与技术[M].北京:中国轻工业出版社,2000.
  • 6RAWSON H L, MARSHALL V M. Effect of'ropy' strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt[J]. Int J Food Sei Teehnol, 1997, 32: 213-220.
  • 7CERNING J. Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria[J]. Le Lair, 1995, 75: 463-472.
  • 8MARSHALL VM, COLE WM. Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgarius and Lactobacillus axidophilus and their contribution to flavour production fermented milks[J]. J Dairy Res, 1983, 50. 375-379.
  • 9RAJAGOPAL S N, SANDINE W E. Associative growth and proteolysis of Streptococcus thermophilus and Lactobacillus in skim milk [J]. J Dairy Sei, 1990, 73: 894-899.
  • 10张国农,吕兵,卢蓉蓉.乳制品生产技术[M].北京:中国轻工业出版社,2002.89-92.

二级参考文献13

共引文献78

同被引文献43

引证文献3

二级引证文献9

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部