摘要
以典型的酸奶发酵剂菌株:德氏乳杆菌保加利亚亚种和嗜热链球菌为实验材料,进行了单菌株产酸特性的测定,并研究了后酸程度不同的球杆菌按照不同比例混合后产酸特性。结果显示:筛选到2株后酸化弱的菌株,当这两株菌的复配比例为100:1时,后酸程度较弱,在42℃放置24h酸度仅上升了10°T,与科汉森的酸奶发酵剂YF-L822相比后酸更弱。
In this paper, the typical yogurt starter strains： Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were experimental materials. The characteristics of acid producing of single strain and mixing according to different ratio were determined. Results indicated that two trains with weak postacidification were obtained. When the mixing ratio of the two strains was 100：1, its acidity rose only 10 °T after 24 h at 42 ℃. Compared to YF-L822 starter culture from Hansen Corporation, it produced a little postacidification.
出处
《食品科技》
CAS
北大核心
2012年第1期6-8,共3页
Food Science and Technology
关键词
酸奶
后酸化
德氏乳杆菌保加利亚亚种
嗜热链球菌
发酵剂
yoghurt
postacidification
Lactobacillus delbrueckii subsp, bulgaricus strain
Streptococcus thermophilus strain
starter culture
