摘要
从四川省甘孜州、阿坝州牧民家中采集自然发酵乳中分离出109株乳酸菌(杆菌59株,球菌50株),结合酸度和感官评价菌株进行剔除,筛选出其中6株乳酸菌。对这6株乳酸菌进行生理生化鉴定和酸奶发酵实验。结果表明,6株乳酸菌作为发酵剂生产酸奶感官性能优良。不同菌株发酵后酸奶酸度、黏度、感官、风味、蛋白质分解各不相同,最适合单株发酵的菌为3和5菌株,其次为4和6菌株,1和2菌株比较适合高酸度酸奶发酵生产。
109 lactic acid bacterium strains were isolated from natural fermented milks collected from Ganzi State and Aba State of Sichuan Province, in which 59 strains belonged to bacilus, 50 strains belonged to cocci. After acidity determination and sensory evaluation, 6 lactic acid bacterium strains were selected. Then, the test about their physiological and physiochemical characteristics and a acidophilous milk fermentation test were done for the 6 lactic acid bacterium strains. The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment. When different strains were used to produce acidophilous milk, the acidity, viscosity, apparent quality, flavour and proteolysis of the acidophilous milk were different. The most suitable strains were the third and fifth strains. Secondly, the fourth and sixth strains were the relatively suitable. The first and the second strains were suitable to produce the acidophilous milk with a high acidity.
出处
《中国乳品工业》
CAS
北大核心
2009年第12期7-10,18,共5页
China Dairy Industry
关键词
乳酸菌
分离
发酵性能
Lactic acid bacterium
Isolation
Ferrnentability
