新疆师范大学学报（自然科学版）2025，Vol.44Issue(3)：29-41,13.
新疆传统发酵酸奶中乳酸菌的分离鉴定及复合菌株发酵剂的研制
Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Yogurt in Xinjiang and Preparation of Compound Fermentation Starter
摘要
Abstract
In order to develop yogurt complex starter with good fermentation performance,17 strains of lactic acid bacteria were isolated from yogurt sample by traditional isolation method,among which 8 strains were Lactobacillus paracei,1 strain was Lactobacillus rhamnosus and 8 strains were Streptococcus thermophilus.The fermentation performance of 14 strains of lactic acid bacteria was evaluated,and 5 strains were selected:Lactobacillus rhamnosus HM-4-2,Lactobacillus paracasei HM-6-2、HM-5-5,Streptococcus thermophilus LH-6-4、HM-6-4.Lactobacillus paracei,Lactobacillus rhamnosus and Streptococcus thermophilus were combined in different proportions,and the fermentation performance of the composite strains was studied.The results showed that when the optimal ratio of Lacticaseibacillus paracasei HM-5-5、Lacticaseibacillus rhamnosus HM-4-2、Streptococcus thermophilus LH-6-4 is 1∶1∶1,the fermentation lactic acid degree was moderate,the aroma production ability was best,and the sensory score was highest,which can be used as a starter for the production of sour milk.The above research results provide a theoretical basis and technical scheme for the development and industrial production of functional dairy products.关键词
酸奶/分离鉴定/乳酸菌/发酵特性/复合发酵剂Key words
Yogurt/Isolation and identification/Lactic acid bacteria/Fermentation characteristics/Compound fermentation starter分类
轻工业引用本文复制引用
亥比拜木·阿不迪克热木,古丽皮艳·托乎提,凯迪日亚·阿布拉,努尔古丽·热合曼..新疆传统发酵酸奶中乳酸菌的分离鉴定及复合菌株发酵剂的研制[J].新疆师范大学学报（自然科学版）,2025,44(3):29-41,13.基金项目
国家自然科学基金项目(32060528). （32060528）
