摘要
对从商业乳酸菌发酵剂分离纯化的11株保加利亚乳杆菌和11株嗜热链球菌在发酵羊奶中的耐热性进行了研究。结果表明,保加利亚乳杆菌L.b-346和L.b-124菌株、嗜热链球菌S.t-883菌株和S.t-124菌株的耐热性较好;当L.b-346菌株、L.b-124菌株与S.t-883菌株、S.t-124菌株按杆菌和球菌以不同比例配合时,L.b-346菌株与S.t-124菌株以1∶2比例配合,可获得较高的耐热性。
The heat-resistance of 11 Lactobacillus bulgaricus strains and 11 Streptococcus thermophilus strains from the commercial starter cultures was studied in fermented goat milk. The results showed that Lactobacillus bulgaricus L. b-346 strain and L. b-124 strain, Streptococcus thermophilus S. t-883 strain and S. t-124 strain had better heat-resist- ance. When L. b-346 strain and S. t-124 strain were mixed in 1：2 ratio, improved heat resistance was obtained.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第2期74-78,共5页
Food and Fermentation Industries
基金
陕西省农业科技攻关项目(2009K01-08)
陕西省农业科技创新项目(2010NKC-10)
公益性行业(农业)科研专项(201103038)
关键词
乳酸菌
发酵羊奶
耐热性
lactic acid bacteria, fermented goat milk, heat-resistance
