嗜热链球菌和德氏乳杆菌保加利亚亚种共生关系的研究进展

Research Progress on Symbiotic Relationship between Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus

嗜热链球菌和德氏乳杆菌保加利亚亚种是组成酸奶发酵剂的主要菌种,在长期共处于牛乳环境的过程中形成多种协同共生关系。这些协同共生关系赋予发酵剂菌株产酸快、黏度高、活性物质丰富等优良性能,同时对酸奶品质产生重要影响。该文旨在从营养供给、抵抗环境胁迫及酸奶品质改良等方面讨论两菌的协同共生关系,为提高发酵剂菌株活力及酸奶品质提供理论指导。

Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus are the main bacteria that make up the yoghurt starter.These cooperative symbiotic relationships endow the starter strains with fast acid production,high viscosity,rich active substances and other excellent properties,and also have an important impact on the quality of yogurt.The cooperative symbiotic relationships between the two bacteria from the aspects of nutrition supply,resistance to environmental stress and improvement of yogurt quality were discussed in this paper.These relationships provided theoretical guidance for improving the vigor of starter strains and yogurt quality.