川西高原牧区自然发酵酸乳中优良酸奶发酵剂菌种的筛选  

Selection ofsuper LABstrainsfrom naturalfermented milk in Sichuan- Tibet Plateau

作　　者：敖晓琳[1] 鲁妮[2] 张小平[2] 李诚[1] 

机构地区：[1]四川农业大学食品科学系,四川雅安625014 [2]四川农业大学应用微生物系,四川雅安625014

出　　处：《中国乳品工业》2005年第7期23-26,共4页China Dairy Industry

摘　　要：将从甘孜、阿坝等牧区采集的自然发酵酸奶中分离出的120株乳酸菌,通过在牛乳中传代实验,感官分析其外观、组织状态、风味,筛选出18株遗传性状稳定、凝乳状态好、风味独特的乳酸菌菌株。再通过发酵及冷藏后熟过程中的酸化能力、后酸化及活菌数的测定,筛选出不仅凝乳状态好、风味独特、后酸性好,而且具有较好的保健功能的球菌4株、杆菌2株。The main purpose of this article is to select good yoghurt starter culture from 120 strains LAB, isolated from the natural fermented yoghurt gathering from the west of the Sichuan plateau. After 20 times transferring of culture ,primary selected 18 strains LAB with special flavor, good texture profile and stable inheritable character .By determinating the Physicochemical and bacteriological properties of yoghurt during the incubation in 37 ℃ and storing in 4 ℃,finally selecting 4 strains lacto bacillus and 2 strains lactococci may be used as the starter culture of the yoghurt .

关 键 词：酸奶发酵剂 筛选 自然发酵 高原牧区 菌种 酸乳 川西 发酵酸奶 感官分析 组织状态 遗传性状 后熟过程 保健功能 乳酸菌 风味 活菌数 后酸化 凝乳 牛乳 冷藏 球菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS255.54[轻工技术与工程—食品科学与工程]