产粘乳酸球菌的筛选与鉴定

Screening and Identification of Lactococcus with Viscosity-producing

采用发酵乳粘丝法初筛与发酵乳综合品质对比法复筛相结合的方法,从我国西北部三种不同来源的发酵制品中筛选了三株产粘性能良好的乳酸菌。经鉴定其中两株为嗜热链球菌,一株为乳酸乳球菌乳脂亚种。选取两株嗜热链球菌与保加利亚乳杆菌进行复配发酵试验,以市售酸奶做对照,筛选出使发酵乳粘性好、乳清析出少、感官评价好的菌株,命名为Streptococcus thermophilus ST-1。

Three Lactic acid bacteria with viscosity-producing were get from different fermentation products from northwest of China,by sticky silk-screening method and yoghurt fermentation performance-rescreening method.Two strains were identified as Streptococcus thermophilus,one was the Lactococcus lactis subsp cremoris.Two strains of Streptococcus thermophilus were select to ferment milk with Lactobacillus bulgaricus,and then selected the strain which make the yogurt with good viscosity,low syneresis,good sensory evaluation as control with commercial yogurt.