摘要
由于嗜热链球菌与保加利亚乳杆菌在发酵过程中的作用机理不同,因此这2个菌种的比例对酸乳的发酵会有较大的影响,可以导致酸乳发酵风味、货架期等不同程度的改变。对酸奶发酵过程中嗜热链球菌和保加利亚乳杆菌的比例及其发酵结果进行了研究,利用平板菌落计数法计数,测定滴定酸度,找出发酵规律,从而得出嗜热链球菌与保加利亚乳杆菌的比例关系为3∶2时,酸奶的风味较理想、货架期较长,是这2个菌种最理想的比例。
This experiment is addicted to the hot chain coccus to the yogurt fermentative process in and the Bulgarian lactobacillus proportion and the fermentation result conducts the research. Because two kind of fungus＇s is different in fermentative process action mechanism, therefore two mold mushroom spawn＇s proportions can have the tremendous influence differently regarding the fermentation, will cause the fermentation flavor, the shelf life and so on change in varying degrees. This experimental use dull colony notation counting, the determination titration acidity discovers the fermentation rule, thus obtains two kind of fungi the proportional relationships to be addicted to the hot chain coccus and the Bulgarian lactobacillus for 3 ： 2 time the yogurt flavor is ideal, the shelf life is long, is the most ideal proportion.
出处
《农产品加工（下）》
2009年第3期177-180,共4页
Farm Products Processing
关键词
嗜热链球菌
保加利亚乳杆菌
酸奶品质
hot chain coccus
Bulgarian lactobacillus
yoghourt quality
