摘要
概述了Mozzarella干酪的特点以及生产用菌株所需具备的特性,从现有的菌种和市售优质酸乳中分离纯化得到25株乳酸菌,经初步的生产性能试验,筛选出12株性能较好的菌株。经进一步的发酵性能和生化试验,优选出两株优良的菌株,并初步鉴定为唾液链球菌嗜热亚种(Streptococcussalivariussubsp.Thermophilus)CH9和保加利亚乳杆菌德氏亚种(Lactobacillusdelbrueckilssp.Bulgaricus)LB,经过实际的干酪生产,证明表现良好。
T his paper sum m arized the M ozzarella cheese's feature and possessed property in the selection of strains.After iso-lation and purification,25lactic acid bacteria w ere obtained from saved strains and yoghourt.W ith the prelim inary ferm enting ca-pability test,12strains behaved better than others.T he m ost excellent tw o strains w ere obtained after ferm enting perform ance and biochem istry tested.T he strains w ere identified as C H 9 (Streptococcus salivarius subsp.T herm ophilus )and L B (Lactobacillus del-brueckil ssp.B ulgaricus),and behaved w ell in cheese practical m anufacture.
出处
《中国乳品工业》
CAS
北大核心
2003年第2期6-8,共3页
China Dairy Industry
基金
山西省科委攻关项目(021180)
