摘要
从市售发酵乳中分离鉴定出保加利亚乳杆菌和嗜热链球菌,对其进行凝乳情况的考察和产酸能力、后酸化能力、产香能力、产黏能力、分解蛋白质能力及保健功能的测试,各筛出一株优良菌株,拟定在后续试验中按一定比例作进一步的应用研究,以期制备高效复合菌株发酵剂。本试验可为实际生产中发酵乳优良菌株的筛选提供理论依据。
Lactobacillus bulgaricus and Streptococcus thermophilus extracted from commercial fermented milk are to be identified. Upon the observation of their renneting and testing of their potentials for acid, post-acidification, aroma-production, mucosity-production and proteolysis and health functions, an excellent strain is to be selected respectively. It is postulated here that application research will be conducted in follow-up experiments in certain proportions for the preparation of efficient compound strain leavens. The experiment is able to lay the theoretical foundation for the selection of excellent strains of fermented milk in physical production.
出处
《食品科技》
CAS
北大核心
2012年第6期22-26,共5页
Food Science and Technology
基金
四川省教育厅自然科学重点项目(11ZA260)
四川省自贡市重点科技计划项目(2011N067)
四川理工学院大学生创新基金项目(CX20110401)
关键词
发酵乳
乳酸菌
保加利亚乳杆菌
嗜热链球菌
分离
鉴定
筛选
fermented milk
lactic acid bacteria
Lactobacillus bulgaricus
Streptococcus thermophilusisolation
identification
selection
