发酵大豆乳清的乳酸菌的分离筛选研究

Study on the screening and isolating lactic acid bacteria which fermented soybean whey

利用溶钙圈等方法从酸奶中分离出4株乳酸菌,通过实验筛选出了两株乳酸菌,初步鉴定分别为保加利亚乳杆菌和嗜热链球菌。经驯化培养后,二者以不同的配比发酵大豆乳清,根据pH、感官等指标确定以1∶1的配比发酵效果比较好。

Four strains lactic acid bacteria were isolated from sour milk. By a series of screening, two strains were got: L3 and L4.The two were primary identified separately as Lactobacillus bulgaricus and Streptococcus thermophilus. We used these two strains to ferment the soybean whey. The results shows that when the ratio of L3 and L4 was 1∶1, the result was better.