摘要
通过比较21株嗜热链球菌发酵的酸奶在4℃贮藏条件下的pH、滴定酸度、活菌数及双乙酰含量的变化,最终获得了3株发酵性能好,产双乙酰含量高,具有商业开发潜力的发酵剂菌株:IMAU20765、IMAU10636和IMAU10632。
Diacetyl is one of the leading part in flavour formation in yogurt. In this paper, the changes of pH, acidity, viable counts and diacetyl production of yogurts that were produced by 21 Streptococcus thermophilus in storage of 4℃ were compared, at last we obtained three strains： IMAU20765, IMAU10636 and IMAU10632, they had the high fermentation ability and yield of diacetyl production and had tremendous potential to be used as starters for yoghurt production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第3期87-91,共5页
Food and Fermentation Industries
基金
国家高技术研究发展计划(863计划)项目
内蒙古自然科学基金项目
关键词
嗜热链球菌
双乙酰
发酵剂
酸奶
Streptococcus thermophilus, Diacetyl, Starter, yoghurt
