摘要
对从商业乳酸菌发酵剂分离纯化的11株保加利亚乳杆菌和11株嗜热链球菌在发酵羊乳中的粘度进行了研究。结果表明,保加利亚乳杆菌L.b-124菌株和L.b-346菌株、嗜热链球菌S.t-222菌株和S.t-346菌株具有较低的产粘能力,凝乳时间也较短;将L.b-346菌株与S.t-346菌株按杆菌和球菌1:1比例混合后在43℃下发酵羊乳时,可获得较低的发酵粘度。
The viscosity of 11 Lactobacillus bulgaricus strains and 11 Streptococcus thermophilus strains from the commercial starter cultures was studied in fermented goat milk.The results showed that Lactobacillus bulgaricus L.b-124 strain and L.b-346 strain, Streptococcus thermophilus S.t-222 strain and S.t-346 strain had lower viscoproduction capacity and shorter coagulation time.When L.b-346 strain and S.t-346 strain were mixed in 1：1 ratio and fermented in goat milk at 43℃,the lower viscosity was obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期207-210,共4页
Science and Technology of Food Industry
基金
陕西省农业科技攻关项目(2009K01-08)
陕西省农业科技创新项目(2010NKC-10)
公益性行业(农业)科研专项(201103038)
关键词
乳酸菌
发酵羊乳
低粘度
lactic acid bacteria： fermented qoat milk. low- viscosity
