摘要
利用MRS琼脂培养基对酸奶中的乳酸菌进行分离,共分离出A1、S2两株乳酸菌。对两株菌在牛奶中的发酵风味物质进行研究,结果表明:两株菌均有较强的酸度、乙醛和丁二酮生成能力。
In this paper, two lactic acid bacteria strains A1, S2 were isolated from the yogurt by the use of MRS agar media. The fermentation characteristics of isolated lactic acid bacteria were analyzed in milk. Results revealed that two strains had high pH, aldehydes and diacetyls production.
出处
《鸡西大学学报（综合版）》
2012年第9期73-74,共2页
JOurnal of Jixi University:comprehensive Edition
关键词
乳酸菌
发酵
酸度
乙醛
丁二酮
lactic acid bacteria
fermentation
pH
aldehyde
diacetyl
