摘要
为了筛选制作酸奶的优良乳酸菌菌种,以3种不同品牌的原味酸奶为试验材料,对酸奶中的乳酸菌进行分离纯化,研究比较3种不同品牌酸奶中乳酸菌的计数及产酸能力。结果表明:品牌B酸奶中乳酸菌数最多,其次是品牌A。产酸能力强弱依次为品牌B>C>A,并且产酸能力越强,凝乳效果越好,乳清析出越少。
To filter lactic acid bacteria in producing yogurts, with three different brands of originally yogurts as experimental material, lactic acid bacteria were separated and purified, lactic acid bacteria counting and production acid ability of three kinds of yoghurts were researched and compared. The results showed that lactic acid bacteria of B brand yogurt was most, followed by brand A, the brand C was the least. The order of production acid capacity of three brands of originally yogurts was B〉C〉A, and curd effect was better, exhalation was less with stronger production acid ability.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第22期128-130,共3页
Guangdong Agricultural Sciences
关键词
乳酸菌
计数
产酸能力
凝乳效果
lactic acid bacteria
counting
production acid ability
curd effect
