发酵型酸奶中乳酸菌的性能比较研究  

Comparative Study on Performance of Lactic Acid Bacteria Isolated from Yoghourt with Different Brands

作　　者：张幼芽[1] 黄运红[1] 龙中儿[1] 

机构地区：[1]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品科学》2007年第9期392-395,共4页Food Science

摘　　要：乳酸菌菌种的性能对发酵型酸奶的品质具有重要影响。本研究从市售六个品牌的酸奶中各分离到一株乳酸菌,并通过形态、生理生化特征、发酵性能和产酸能力等各方面对不同品牌酸奶来源的乳酸菌进行比较研究。结果表明,各菌株的生长速度和产酸能力相似,但其形态、生理生化特征和发酵性能都存在明显差异。The performance of lactic acid bacteria has important influence on the quality of fermented yoghourt. In this study, six strains of lactic acid bacteria were isolated from yoghourt with six brands differently in market, and the characteristics of the lactic acid bacteria, about the morphological, physiological and fermentation performance, were studied comparatively. The results showed that six strains of lactic acid bacteria are similar in growth rate and lactic acid production, but different in morphology, physiology and fermentation performance.

关 键 词：酸奶 乳酸菌 性能 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]