食品工业科技2012，Vol.33Issue(8)：207-210,4.
发酵羊乳中乳酸菌低产粘菌株的筛选
Screening low-viscosity strains of lactic acid bacteria in fermented goat milk
摘要
Abstract
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.关键词
乳酸菌/发酵羊乳/低粘度Key words
lactic acid bacteria: fermented qoat milk. low- viscosity分类
轻工纺织引用本文复制引用
乌素,张富新,苏彤,乔星..发酵羊乳中乳酸菌低产粘菌株的筛选[J].食品工业科技,2012,33(8):207-210,4.基金项目
陕西省农业科技攻关项目 （）
陕西省农业科技创新项目 （）
公益性行业（农业）科研专项（201103038）. （）
