摘要
由酸乳中分离出嗜热链球菌、保加利亚乳杆菌经纯化、活化,在不同比例的牛奶和甜玉米浆中进行连续传代驯化,使其逐步适应甜玉米浆的发酵环境。再用驯化后的菌种发酵纯玉米浆,实验表明,驯化后的菌种其发酵的菌数、黏度和酸度均比驯化前有所提高,其中酸度比驯化前提高了8倍,菌数提高了2倍,黏度提高了2.2倍,风味和口感也得到明显的改善。
LactobaciUus bulgaricus and Streptococcus theumophilus were obtained after isolated from yogurt, purified and activated, and then tamed in liquid medium containing different ratio of milk and corn syrup. The starters adapting to corn syrup medium was obtained. The cell number, viscosity, and acid degree were increased when using the starters, which were enhanced by 8 times, 2 times and 2.2 times compared with original strains, respectively. In addition, the flavor of the corn-yogurt was greatly improved.
出处
《中国酿造》
CAS
北大核心
2009年第6期91-94,共4页
China Brewing
关键词
嗜热链球菌
保加利亚乳杆菌
发酵
分离
筛选
驯化
Lactobacillus bulgaricus
Streptococcus theumophilus
fermentation
isolation
screen
tame
