摘要
从进口酸奶发酵剂中筛选酸奶生产菌株并对其生产特性进行研究。从发酵剂中初筛出4株德氏乳杆菌保加利亚亚种和4株唾液链球菌嗜热亚种,并对其进行产酸风味和组织状态的综合评定。结果表明,德氏乳杆菌保加利亚亚种L9和唾液链球菌嗜热亚种S5是发酵牛乳产酸性较强、组织状态好、香气柔和、口感佳的菌株;对2个菌株的共生情况进行了验证,试验表明,2个菌株共生情况良好,其最佳组合为L9∶S5=2∶1(V/V)。该研究结果可为直投式酸奶发酵剂的研制提供优良的生产菌株。
Two Yoghurt strains were isolated and selected from import yoghurt culture and their fermented characteristics was studied in this paper. 4 strains of Lacticum delbrueckii subsp. Bulgaricus and 4 strains of S. sativarius subsp. thermophilus were isolated from yoghurt culture respectively. The screening of the fine yoghurt strains was comprehensive assessment according to the level of acidproduced flavour and texture of yoghurt. By this method,two fine strains of yoghurt strains were identified,namely L. bulgaricus L9 and S. thermophilus S5. Results showed that the symbiosis of these two strains in milk was perfect,which optimal combination of inocula of strain L9∶S5 was 2∶1（V/V）. The results of this study could provide excellent production strains for direct vat set （DVS）.
出处
《畜牧与饲料科学》
2009年第9期55-57,共3页
Animal Husbandry and Feed Science
基金
浙江省新苗人才计划(2008R40G2210048)
