摘要
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。方法选用较为简单的培养基,通过调节pH值进行乳酸菌的分离,以液体发酵研究其发酵性能。结果分离出2株乳酸菌,经鉴定为嗜热链球菌(St)与保加利亚乳杆菌(Lb),其活性均较高。结论通过调节pH值从酸奶中可分离出2株乳酸菌;St与Lb按1∶1混合发酵时pH值下降较快(pH值最终达3.5左右),可得到感官指标较好的酸奶。
Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance. Methods Choosing a relative simple medium, changing pH of the medium to separate lactic acid bacteria, researching the fermentation performance in liquid medium. Results Two strains of lactic acid bacteria were isolated from yogurt. They were St and Lb through identification by the handbook of Berges bacteriology identification, and the quality of lactic acid bacteria was good. Conclusion Two strains of lactic acid bacteria were isolated from yogurt through changing pH of the medium; St/Lb （1：1） mixed fermentation could cause a rapid decline of pH （minimum pH=3.5） and produce good smell according to pH and sensory index through fermentation test.
出处
《中国药业》
CAS
2007年第7期6-7,共2页
China Pharmaceuticals
基金
国家自然科学基金项目
项目编号:30460104。
关键词
分离
乳酸菌
发酵性能
isolation
lactic acid bacteria
fermentation performance
