摘要
对实验室研究较为成熟的4株保加利亚乳杆菌进行发酵产酸、后酸化测定,同时对单菌株发酵、与嗜热链球菌组合发酵制备的酸奶进行质构测定和感官评价,旨为菌株开发成直投式酸奶发酵提供基础。
It could lay a foundation for the development of yogurt direct-vat-strain by analysising four LactobadUus delbrueckii subsp bulgaricus strains＇ fermentation characteristics including acid-producing ability, postacidification property, texture and sensory quality of the yogurt which were fermented by single strain or combination with Streptococcus thermophilus strains. All of these strains were researched more in the KLDS.
出处
《中国乳品工业》
CAS
北大核心
2012年第2期14-16,共3页
China Dairy Industry
基金
"乳酸菌代谢调控与发酵剂制造技术"教育部长江学者和创新团队发展计划资助(IRT0959)
关键词
酸奶
保加利亚乳杆菌
发酵特性
感官评价
yogurt
Lactobacillus delbrueckii subsp bulgaricus
fermentation characteristics
sensory quality
