嗜热链球菌与保加利亚乳杆菌的不同比例对酸乳发酵性能和产香特性的影响

Sduty on the fermentation performance and aroma-producing characteristics of the yogut fermentd by different ratios of the S.thermophilus and L.bulgaricus

对嗜热链球菌株st和保加利亚乳杆菌株iv-3,按照不同比例组成酸乳发酵剂zh1,zh2,zh3和zh4。结果表明,两株乳酸菌具有较好的互配共生性,是可利用的酸乳发酵剂组合菌株,4个发酵剂的发酵酸乳在凝乳时间、产酸速度、黏度、发酵乳活菌数和感官评价等方面均好于单菌株发酵乳。4个发酵剂适合酸乳生产,发酵乳在比较长的货架期内品质保持稳定,其中发酵剂zh3的综合表现最好,发酵凝乳时间短,产酸速度快,酸乳冷藏期间黏度好,乳酸活菌含量多,香味物质比例最协调,感官评定最好,具有较好的应用价值。

Streptococcus thermophihis strain st and LactobaciUns bulgaricus strain iv-3 were mixed in different proportion as fermentation starter agents zhl ,zh2,zh3 and zh4. Yogurt fermentation experiments showed that the two LAB strains had better complementary and symbigtic properties, and the four starter agents had better performances than that of the single strain starter agents in shorter milk-clotting time, quicker lactic acid production speed, higher viscosity and number of live bacteria, and better flavor of fermented milk. The four starter agents was suit- able for yogurt production and the fermented milk remained stable with a longer shelf life. Among the four starter agents tested, zh3 had the best comprehensive performance, including shorter curd hour, ＂faster acid production speed, higher viscosity and live bacterial number, and the best flavor of the fermented milk..