摘要
本实验从川西高原牧区采集的自然发酵的酸奶中分离出120株乳酸菌,通过在牛乳中的传代实验,筛选出6株遗传性状稳定,凝乳状态好,风味独特的乳酸菌菌株,对这6株菌进行了冷藏过程中的理化性质及活菌数的测定,并通过菌株间的组合发酵以及不同工艺条件的正交实验,选出了最好的菌种组合和最佳的生产工艺用于酸奶的生产。
The main purpose of this article is to select good starter culture of the yoghurt from 120 lactic acid bacterial strains, isolated from the natural fe rmented yoghurt gathering from western Sichuan Plateau. After inoculating and in cubating, 6 strains of them with special flavor, good texture and stable inherit able character were screened. Their physicochemical and bacteriological properti es were then tested during the cold preservation. The best combination and optim um technology of the strains for producing yoghurt were determined by orthogonal test.
出处
《乳业科学与技术》
2005年第2期56-60,共5页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
该研究由四川省应用基础项目
赫尔辛基大学合作项目资助
