新型酸奶发酵菌种及风味物质的研究  

Studies on the fermentation properties of HL and HS and flavor compounds in yughourt produced by HL and HS

作　　者：俞远志[1] 戴德慧[1] 陈劼[1] 活泼 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310012

出　　处：《粮油食品科技》2007年第3期48-50,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：研究了从民间发酵乳制品中分离得到的乳酸菌HL和HS的发酵特性及其在酸奶中形成的风味物质。初步鉴定HL为德氏乳杆菌保加利亚亚种,HS为嗜热链球菌属。实验结果表明,HL和HS的最适生长温度分别为45℃和38℃,当其配比为HL∶HS=1∶1,发酵条件为:接种量5%(v/v),温度41℃时,凝乳时间为5.4h,在此条件下发酵生产的酸奶风味物质乙醛和双乙酰含量分别为35.5μg/g和7.05μg/g,口感质地都较好。Fermentation properties of Lactic acid bacteria HL and HS which are isolated from a rural yughourt product has been studied in this article. From the results of the primary identification experiments, the HL and HS are belong to subsp. Bulgaricus and Streptococcus thermophlius respectively. The results of the experiments showed that optimal temperature for HL and HS was 45 ℃ and 38 ℃, respectively. The optimal fermentation technology was：proportion of HL and HS 1 ： 1, inoculation volume 5 % （v/v）, fermentation temperature 41 ℃, the curding time 5.4h, the amount of acetaldehyde and diacetyl was 35.5 μg/g and 7.05 μg/g. Under these conditions both the taste and texture of the yughourt were obviously good.

关 键 词：乳酸菌 发酵性质 风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]