不同酸奶发酵剂的发酵性能比较

The comparison of the fermentation characteristics of different yoghurt starter cultures

前期在单菌株筛选的基础上,获得7种保加利亚乳杆菌与嗜热链球菌组合的酸奶发酵剂。利用这7种发酵剂发酵制备酸奶,评价他们的产酸性能、后酸化能力,并分析所制备酸奶的物性学特性、乙醛和双乙酰产量,最后进行感官评价,以评价这些发酵剂的工业应用潜力。结果表明,7种酸奶发酵剂具有各自独特的发酵性能,可用于不同风味和质地酸奶的生产,具有工业开发潜力。

The aim of the study was to evaluate the industrial potential of 7 yoghurt starter cultures that were mixture strains of Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus,which were obtained on the basis of screening of the single strains with excellent characteristics of fermentation.Therefore,to achieve the objective,on one hand,the acid-producing ability and the post-acidification property of the 7 starter cultures were analyzed,on the other hand,the analysis of physical properties,acetaldehyde and diacetyl synthesis and sensory evaluation of the yogurt fermented by the 7 starter cultures was carried out.The results showed that each of the 7 yogurt starter cultures owned unique fermentation characteristic,which was able to impart special flavor and texture to yogurt,so all these contributed to the belief that the 7 starter cultures had tremendous potential for the production of yoghurt.