摘要
试验筛选到一株耐胃酸能力强的保加利亚乳杆菌,并且对该菌株的发酵特性进行了研究,甲酸可以显著缩短其延滞期,该菌株与嗜热链球菌复配具有优势互补的效果,在缩短发酵时间的同时,改善产品的质构和黏度。
Lactobacillus bulgaricus with the strong ability of tolerating gastric juice was screened. The fermentation courses of this strain were also studied. Using sodium formate could shorten the fermentation time dramatically. By using Streptococcus thermophilus with it, not only the fermentation time was shortened, but also the texture and the viscosity of the yoghourt was improved.
作者
蒋鸿波
JIANG Hongbo(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd. （Shanghai 200436)
出处
《食品工业》
CAS
北大核心
2018年第4期166-168,共3页
The Food Industry
基金
上海市科委工程技术研究中心能力提升项目(16DZ2280600)
关键词
保加利亚乳杆菌
酸奶
发酵
Lactobacillus bulgaricus
yoghourt
fermentation
