乳酸菌菌相对酸乳品质的影响
Effect of Lactobacillus Flora on the Quality of Yoghurt
摘要
本试验从乳酸菌的分离开始，进行了单菌发酵，混合发酵，来比较研究乳酸菌菌相对酸乳品质的影响。本试验酸奶发酵剂由保加利亚乳杆菌和嗜热链球菌组成，按照不同的菌种比例进行混合发酵。由于保加利亚乳杆菌与嗜热链球菌之间存在共生现象，在酸奶的生产过程中，混合发酵时产生的乳酸和香味成分明显高于这两种细菌单独发酵。根据结果显示,嗜热链球菌和乳杆菌比例为4∶3搭配进行发酵时产酸能力强、凝乳时间短、感官优良。
Abstract
The objective of the study was to find out the effect of Lactobacillus flora on the quality of yoghurt. The leaven was consisted of lactobacillus bulgauicus and streptococcus thermophilus. Milk was fermented by leaven with different ratio.Due to the mutualism between Lactobacillus bulgauicus and Streptococcus thermophilus, mixed microbial strain can produce more lactic acid and aroma than single strain. The result showed that when the leaven was consisted of Lactobacillus bulgauicus and Streptococcus thermophilus by the ratio of 4:3,the ability of producing lactic acid was very good, the duration of curd was short and the sense organ was very well.关键词
酸乳，乳酸杆菌，嗜热链球菌，菌相，发酵Key words
Yoghourt/Lactobacillus bulgaricus/Streptococcus thermophilus引用本文复制引用
支慧,秦榕.乳酸菌菌相对酸乳品质的影响[EB/OL].(2007-10-16)[2026-04-02].http://www.paper.edu.cn/releasepaper/content/200710-212.学科分类
微生物学/生物化学
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