食品工业科技2017，Vol.38Issue(7)：145-150,6.DOI:10.13386/j.issn1002-0306.2017.07.020
传统乳制品来源乳酸菌的发酵特性及其在酸奶中的应用
Fermentation properties of Lactic acid bacteria from traditional dairy products and application in yogurt
摘要
Abstract
In this study,four strains of L.bulgaricus and four strains of S.thermophilus,which were isolated from traditional dairy products,were investigated for the fermentation parameters and application in yogurt.Strains were fermented by skim milk culture medium.Fermentation properties such as fermentation time,main flavor substance,pH,titration acidity,viscosity and water holding capacity were determined.Strains with superior fermentation performance were further fermented with different ratios.Fermentation parameters and sensory parameters of the fermented milk were assayed.The results showed that Lb.YNF-5 and St.GST-6 were selected as the strains with superior fermentation performance.The best ratio was Lb.YNF-5:StGST-6 =1:1,giving the best quality of yogurt with fermentation time of 5.8 h,viscosity of 7186.47 mPa·s,the sensory evaluation score of 76 points.In summary,Lb.YNF-5 and St.GST-6 could be good candidates potential of application as yoghurt starter cultures.关键词
保加利亚乳杆菌/嗜热链球菌/风味/发酵性能/筛选Key words
Lactobacillus bulgaricus/Streptococcus thermophilus/flavor/fermentation properties分类
轻工纺织引用本文复制引用
曹永强,张健,余志坚,陈超,周梅,宗艳丽,杨贞耐..传统乳制品来源乳酸菌的发酵特性及其在酸奶中的应用[J].食品工业科技,2017,38(7):145-150,6.基金项目
国家自然科学基金面上项目(31371804) （31371804）
公益性行业(农业)科研专项(201303085). （农业）
