副干酪乳杆菌对酸奶发酵的影响

Effects of Lactobacillus paracasei on the Fermentation of Yogurt

以活菌数、酸度和黏度为指标,研究了副干酪乳杆菌对酸奶发酵的影响。结果表明:单菌株发酵以及副干酪乳杆菌与嗜热链球菌、保加利亚乳杆菌复合发酵时,酸奶的活菌数、酸度、黏度均随发酵时间增加而增加,酸度、黏度与活菌数之间呈正相关,不同的菌株与副干酪乳杆菌复合时,酸奶的活菌数、酸度、黏度的变化规律也不相同。三菌株复合能获得较高的活菌数、黏度,有效缩短发酵时间并有利于提升酸奶品质。

Take viable cell number, acidity and viscosity as indexes, this research studied the effects of Lactobacillus paracasei on the fermentation of yogurt. It was concluded that when Lactobacillus paracasei, Streptococcus thermophilus, Lactobacillus delbrueckii subsp, bulgaricus single strain fermentation and compound fermentation of yogurt, viable cell number, acidity, viscosity increase along with the time of yogurt fermentation growth, acidity, viscosity and viable cell number showed positive correlation. When different strain was combined with Lactobacillus paracasei, the change rules of viable cell number, acidity and viscosity of yogurt were different. Three strains compound fermentation could obtain higher viable cell number and viscosity, which is beneficial to shorten the time of fermentation and elevate the quality of yogurt.