优良酸奶发酵菌株筛选的研究  

Study on the screening of fine strains of yoghurt

作　　者：杨飞飞[1] 谈重芳[1] 胡书芳[1] 

机构地区：[1]郑州大学河南省离子束生物工程重点实验室,郑州450052

出　　处：《食品科技》2009年第9期25-28,共4页Food Science and Technology

基　　金：农业部“核技术农业应用项目(200803034)

摘　　要：对从青海地区发酵乳制品中分离出的6株乳酸菌(GZY2、GHH6、CW102、CW80、CW81和CW97)的发酵性能及乳糖的水解率进行了初步研究。试验结果表明,乳杆菌CW97、CW81和乳球菌GZY2的发酵特性明显优于其他菌株,最佳发酵温度为37℃和42℃。通过菌株搭配发酵酸奶,按照1∶1配比,接种量3%,42℃条件下发酵酸奶,CW97和GZY2搭配发酵酸奶的产酸和产香性良好,综合评定最佳,确定CW97和GZY2为最佳组合。Fermentation property and lactose hydrolytic percentage of 6 lactic acid bacteria strains （GZY2, GHH6, CW102, CW80, CW81 和 CW97） which were isolated from the fermented yoghurt in the Qinghai region were studied in this article. The results of the experiments showed that the fermentation property of lactobacillus CW97, CW81 and lactococcus GZY2 was significantly better than other strains, and the optimal fermentation temperature was 37℃ and 42℃. The mixture fermentation condition was： proportion was 1：1, inoculation amount 3%, fermentation temperature 42 ℃. Under the condition, CW97 and GZY2 mixed fermentation, both the acid-producing and the aroma-producing were very well, and comprehensive evaluation was best. CW97 and GZY2 were selected as optimum combination.

关 键 词：乳酸菌 发酵性能 筛选 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]