酸奶发酵剂菌种的产香物质及发酵特性研究  

Study on Flavor and Fermentation Characteristics of Lactic Acid Bacteria on the Preparing of Yoghurt Starter

作　　者：魏小雁[1] 冀林立[1] 刘建军 孟和毕力格[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018

出　　处：《乳业科学与技术》2008年第1期21-23,31,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：对分离自不同来源的国内外直投式发酵剂和酸奶中的13株保加利亚乳杆菌和14株嗜热链球菌在乳中的产酸特性、产生乙醛能力、产生双乙酰能力及产黏特性,总结了保加利亚乳杆菌和嗜热链球菌对不同酸奶品质的影响。结果表明,嗜热链球菌的前期产酸速度比保加利亚乳杆菌的快,发酵酸乳后产酸主要由保加利亚乳杆菌发酵引起;主要风味物质乙醛由保加利亚乳杆菌发酵产生、双乙酰由嗜热链球菌发酵产生;嗜热链球菌的产粘特性明显高于保加利亚乳杆菌的;嗜热链球菌和保加利亚乳杆菌中,菌株S5、S7、S9、S10、LB5、TK1适宜加工凝固型发酵酸乳;菌株S5、S11、L9、L2、L1、L8、L6适宜生产风味型酸奶。为筛选优良菌株、研制开发优良酸奶及发酵乳饮料发酵剂提供理论指导。In the paper, the character of acidity, flavor and viscosity of different strains of L. bulgaricus and S. thermophilus rooting in internal and external Directed Vet Set and yogurt were studied by comparing and analyzing the relative date from fermentation. L. bulgaricus and S.thermophilus affecting the quality of yogurt were summarized. The result showed: Lactic acid producing ability of S. thermophilus is stronger than that of L. bulgaricus in earlier stage of fermentation. Lactic acid producing ability of...

关 键 词：保加利亚乳杆菌 嗜热链球菌 酸度 乙醛 丁二酮 黏度 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]