摘要
本研究采用高通量筛选技术和苯酚-硫酸法获得高产胞外多糖的乳酸菌菌株,并对其发酵性能和酸奶品质进行测试。筛选的八株菌均具有高产胞外多糖和良好的发酵性能。其菌种鉴定结果是:菌株KT_x、KL_1、J_1为干酪乳杆菌(Lactobacillus casei),菌株T_x为嗜热链球菌(Streptococcus thermophilus),菌株KS_4、J_4、P_1、P_5为乳酸乳球菌乳酸亚种(Lactococcus lactis subsp．lactis),其中嗜热链球菌Tx制备发酵剂的粘度最高,凝乳时间最短,感官综合评分最高,可利用此菌株进一步开发研制具有良好稳定性的功能性酸奶。
In this paper, the strain of high yield exopolysaccharide was obtained by high throughput screening technology and phenol-H2SO, method. These strains prosecution test were assayed for fermentation capability and yogurt quality. Eight strains were screened for high yield exopolysaccharide and good fermentation capability. The results of identified bacteria species are： strain KTx, KL and J1 as Lactobacillus casei, strain Tx as Streptococcus thermophilus, strains KS4, J4, P1, P5 as Lactococcus lactis subsp, lactis. The viscosity of starter produced by Streptococcus thermophilus Tx is the best, coagulating time is the shortest, and sensory evaluation is the highest. This strain to exploit can be useed and manufacture functional kefir yogurt with good stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期211-215,共5页
Food Science
基金
北京市自然科学基金(5062006)
关键词
藏灵菇
乳酸菌
胞外多糖
发酵性能
keftr grains
Lactobacter
exopolysaccharide
fermentation capability
