食品与机械2017，Vol.33Issue(11)：7-12,17,7.
乳酸菌与酵母菌对牦牛酸乳品质形成的影响
Effects of lactic acid bacteria and yeast on fermented yak milk quality
摘要
Abstract
In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation,by using the yak milk powder as the raw material,the yak yogurt as the fermentation agent,and inhibiting the yeast and lactic acid bacteria in fermention,respectivly,the indexes,for the flavor,taste and texture,were determined,and compared in the ordinary fermentation,inhibition of lactic acid bacte ria,inhibition of yeast fermentation yogurt.The results showed that lactic acid bacteria and yeast bad a key role in the formation of yak yogurt quality.The lactic acid bacteria had a great contribution to acidity,texture,amino acid nitrogen,organic acid,VB1,ketones and acid flavor compounds,and yeast has a greater contribution to ethanol,VB2,alcohol and ester flavor compounds.Through exploiting the fermentation agents,mixed the lactic acid bacteria and yeast strains,it will help produce high quality yak yogurt.关键词
发酵牦牛酸乳/乳酸菌/酵母菌/理化性质/挥发性风味物质Key words
fermented yak milk/Lactic acid bacteria/Yeast/physicochemical property/volatile flavor compounds引用本文复制引用
喻铭佳,索化夷,李键,谢婕,赵欣,骞宇,丁阳平,张玉..乳酸菌与酵母菌对牦牛酸乳品质形成的影响[J].食品与机械,2017,33(11):7-12,17,7.基金项目
国家公益性行业(农业)科研专项(编号:201303085) （农业）
重庆市社会民生科技创新专项(编号:cstc2015shmszx80021) （编号:cstc2015shmszx80021）
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014ptgc8001) （编号:cstc2014ptgc8001）
重庆市功能性食品协同创新中心建设项目(编号:167001) （编号:167001）
中央高校基本科研业务费专项资金(编号:XDJK2017D133) （编号:XDJK2017D133）
