摘要
本文从传统乳制品中筛选出一株产粘能力强的嗜热链球菌S-3,其发酵的酸奶粘度和保水性优于不产粘菌株及添加食品添加剂的发酵乳。该菌株与保加利亚乳杆菌协同发酵具有优势互补的效果,可以在较短的时间内获得粘度高的酸奶。
In this paper,a strain of Streptococcus thermophilus S-3 with strong viscosity was screened from traditional dairy products. The viscosity and water retention of fermented yoghurt by this strain were superior to those of the normal fermented milk with food additives. This strain and Lactobacillus bulgaricus co-fermentation had the superiority complementary effects,and the yoghurt with high viscosity could be obtained in a relatively short period of time.
作者
徐致远
艾连中
XU Zhiyuan1,2, AI Lianzhong1(1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai Engineering Research Center of Food Microbiology, Shanghai 200093, China; 2. State Key Laboratory of Dairy Biotechnology, Shanghai 200436, Chin)
出处
《工业微生物》
CAS
2018年第4期1-4,共4页
Industrial Microbiology
基金
国家自然科学基金面上项目(No.31371809)
上海市国际合作项目(No.14390711700)
关键词
嗜热链球菌
酸奶
发酵
Streptococcus thermophilus
yoghourt
fermentation
