中国奶牛Issue(4)：38-42,5.DOI:10.19305/j.cnki.11-3009/s.2025.04.008
优良酸奶发酵剂菌株筛选的研究进展
Research Progress on Screening Excellent Yogurt Starter Strains
摘要
Abstract
Yogurt is the most prominent fermented dairy product in China.During its production,starter cultures play a dominant role and are key factors influencing the quality of yogurt.Research on yogurt starter cultures in China began relatively late,and the products currently used in the market still heavily rely on imports,leading to higher production costs for enterprises and severe product homogenization.This highlights the urgent need for the development of domestic starter cultures.The strain is the core of the starter culture,and the selection of excellent strains is a prerequisite for the localization of yogurt starter cultures.This paper summarizes and reviews the achievements of domestic and international researchers in the screening of starter culture strains from three perspectives:strains with high fermentation activity,strains with unique flavor profiles,and strains with weak post-acidification properties.关键词
酸奶发酵剂/菌株筛选/发酵活性/风味/后酸化Key words
Yogurt starter cultures/Strain screening/Fermentation activity/Flavor/Post-acidification分类
轻工纺织引用本文复制引用
冯海红,葛晓欣,王晓芳,姚凯,桑跃..优良酸奶发酵剂菌株筛选的研究进展[J].中国奶牛,2025,(4):38-42,5.基金项目
乌兰察布市科技计划项目(2023PT402). （2023PT402）
