摘要
以分离自传统发酵乳的55株德氏乳杆菌保加利亚亚种为研究对象,通过分析其发酵时间、后酸化、黏度、脱水收缩性和游离氨基酸态氮等发酵特性,最终得到3株可作为酸乳发酵剂用的德氏乳杆菌保加利亚亚种菌株,分别为IMAU80319、IMAU20422和IMAU20404。
A total of 55 strains ofLactobacillus delbrueckii subsp, bulgaricus isolated from traditional fermented milk were separately used for yoghurt production to test their fermentation properties such as fermentation time, post-fermentation acidification, viscosity, syneresis and free amino nitrogen （FAN） concentration. Three strains with desired characteristics, IMAU80319, IMAU20422 and IMAU20404, were selected out of them.
出处
《乳业科学与技术》
2013年第4期1-6,共6页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
国家"863"计划项目(2011AA100902)
关键词
酸乳
德氏乳杆菌保加利亚亚种
发酵特性
筛选
yoghurt Lactobacillus delbrueckii subsp, bulgaricus fermentation properties
screening
