不同混生模式对酸奶发酵剂球杆菌比例的影响

Effect of different mixed growth patterns on the coccus-rod ratios between yoghurt starter

目的:探讨了酸奶菌株的混合发酵特性及最佳的混合模式。方法:在2.5L罐中观察不同发酵温度、pH、接种比例和接种时段对德氏乳杆菌保加利亚亚种KLDS1.9201和唾液链球菌嗜热亚种KLDS3.021混合培养的影响。结果:不同的混生模式均关系到酸奶菌株之间共生的问题。培养条件为42℃和pH6.2,接种比例为KLDS1.9201∶KLDS3.0201=2∶1,或是KLDS3.0201推迟2h接种,将有利于发酵剂菌株混合培养时的球杆菌比例平衡。结论:不同的混生模式是促进酸奶混合菌株协同生长的重要前提。

Objective .The characteristics of mixed fermentation of yoghurt strains and their optimum mixed growth patterns were studied. Methods ： Lactobacillus bulgaricus （ KLDS 1.920t ） and Streptococcus thermophilus （ KLDS 3.0201） grew in 2.5L jar-fermenter with different culture temperature, pH, inoculum composition and incubating time.Results：The results indicated that different culture conditions could affect symbiotic growth of yoghurt strains. It was beneficial for the balance of final coccus-rod ratios between starter bacteria when grew at 42% and pH6.2, inoculum composition was KLDS 1.920l： KLDS 3.0201 = 2：1 and incubating time of KLDS 3.0201 was put off 2h. Conclusion：Different growth mode was an important prerequisite for the collaboration growth of yoqurt mixed strain.