摘要
酥油奶渣是云南中甸地区的一种传统乳制品。对酥油奶渣制品中乳杆菌进行调查，由２６份样品中，共分离到４９株乳杆菌，鉴定出１８种（亚种），其中发酵乳杆菌、德氏乳杆菌、植物乳杆菌、棒状乳杆菌等四种，占６０％，是酥油奶渣制品中的优势种群。同时进行的发酵性能试验证明部分菌株有较好的产香产酸性能。
Crisp cream dairy was a traditional dairy products of Zhongdian district in Yunnan. 49 strain Lactobacillus spp. were iso- lated from 26 specimen of the product. They haste been identified us 18 different species. L. fermentum, L delbrueckii, L plantarum & L coryniformis, at a rate of 59. 2%,have been known as main microbiota and species of lactobacillus in the product. Ferment Char- acteristic of those strain were tested also. Some of them have good characteristic of producing lactic acid and fragrance.
出处
《食品科技》
CAS
北大核心
2000年第1期54-55,共2页
Food Science and Technology
基金
云南省科委基金
关键词
酥油奶渣
乳杆菌
分离鉴定
crisp cream dairy dregs, lactobacillus, isolation identification, ferment characteristic
