摘要
保加利亚乳杆菌和嗜热链球菌是酸奶生产过程的主要发酵菌种,在酸奶制作过程中起着极其重要的作用。但是由于菌种在其保藏过程中极易出现活性退化的现象,使得保藏后的菌种活性大大降低,影响了菌种的使用特性。分别对单独的保加利亚乳杆菌、嗜热链球菌及这两种菌的混合菌种进行菌种在保藏期间的传代实验,通过对实验数据的分析比较可得出,在没有特殊要求的情况下,乳酸菌菌种的保藏最好是使用保加利亚乳杆菌和嗜热链球菌的混合菌种,这样可以大大降低乳酸菌菌种在保藏期内的特性变化。
Lactobacillus bulgaricus and Streptococcus thermophilus are very primary in yogurt production. They play an important role in yogurt production. But they are easily being subject to degenerate activity in refrigeration so that the activity of preserved zymogen will consumedly debase. And the degenerating activity affected the zymogen＇s property. The Lactobacillus bulgaricus, Streptococcus thermophilus and their mixture were subcultured. Contrast the experimental data,it was found that mixing the two kinds of lactobacillus was the best way to conserve without exceptional case. It can greatly reduce the change of the lactic acid bacteria activity during the conserving time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期259-260,共2页
Science and Technology of Food Industry
关键词
保加利亚乳杆菌
嗜热链球菌
传代培养
Lactobacillus bulgaricus
Streptococcus thermophilus
subculture
