乳酸菌产粘特性及其对搅拌型酸羊奶稳定性的影响

Lactic acid bacteria producing viscosity characteristics and its effect on the stability of stirred goat yogurt

对8株乳酸菌的产粘特性及其对搅拌型酸羊奶稳定性的影响进行了研究。结果表明,4株嗜热链球菌中S.t-499菌株的产黏能力较强,4株保加利亚乳杆菌中L.b-300菌株的稳定性较好;优良菌株S.t-499和L.b-300比例为2∶1,发酵剂添加量为2%,发酵温度为39℃时,搅拌型酸羊奶的粘度较高,稳定性较好,贮藏20d内无乳清析出现象。

Producing viscosity characteristic of 8 strains lactic acid bacteria and its effect on the stability of stirred goat yogurt were studied. The results showed S. t-499 strain had higher producing viscosity ability,L. b-300 strain had better stability. The stirred goat yogurt had higher viscosity and better stability while the ratio of fine strains S. t-499 and L. b-300 was 2∶ 1,starter culture was 2%,fermentation temperature was 39℃.