不同球杆菌比例的发酵剂对发酵乳品质的影响

Effect of Starters Consisting of Different Proportions of Streptococcus thermophilus to Lactobacillus delbrueckii subsp. bulgaricus on the Quality of Fermented Milk

以商业发酵剂G027为对照,将嗜热链球菌PZST4和保加利亚乳杆菌PZLB5按照不同的比例复配,研究其对发酵乳发酵时间、贮藏过程中酸度、质构、脱水收缩性及风味的影响。结果显示,发酵剂中球杆菌活菌数比例的不同对发酵乳品质有显著影响,球杆菌活菌数比例为5 000∶1时,发酵乳各项指标都优于其他组合,为最理想的球杆菌搭配组合。

The impact of mixed starters consisting of Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 in different proportions on the fermentation period of fermented milk and its acidity, texture, syneresis and flavor during storage was investigated. The results showed that viable cell ratios between Streptococcus thermophilus PZST4 and Lactobacillus bulgaricus PZLB5 had a striking effect on the quality of fermented milk, and a ratio of 50000：1 was the optimal combination based on the quality parameters tested.