摘要
概述了乳清的营养特点和生产用菌株应具备的特性,对实验室4株单一菌株和4种混合菌株的发酵特性进行了试验和对比,筛选出适合乳清发酵饮料的2株菌∶J4乳酸乳球菌和J7(干酪乳杆菌∶乳酸乳球菌=1∶1)。
The nutrition features of whey and the characteristics of the industrial strains were summarized. The fermentation characteristics of four pure strains and four starters containing mixed strains were tested and compared. The strain J4 identified as Lactococcus lactis and the starter J7 containing Lactobacillus helveticus and Lactococcus lactis （1：1） were selected for the production of fermented whey beverage.
出处
《中国酿造》
CAS
北大核心
2010年第8期59-62,共4页
China Brewing
基金
石河子大学重大科技攻关项目(gxji2008zdgg04)
关键词
乳清饮料
菌株发酵特性
菌株筛选
whey beverage
fermentation performance
screening of strain
