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.
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
