天祝牧区牦牛乳酸奶中优良乳酸菌的分离及筛选  

Isolation and Screening of Lactic Acid Bacteria from Yak Yogurt in Tianzhu Pasture Region of Gansu

作　　者：李晓鹏[1] 张卫兵[1] 孙国政[1] 李静[1] 甘伯中[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃农业大学研究测试中心,甘肃省干酪素工程技术研究中心,甘肃兰州730070

出　　处：《食品科学》2010年第5期184-189,共6页Food Science

基　　金：甘肃省高等学校研究生导师科研计划项目(0702-12)

摘　　要：测定,最终筛选出性能优良的4株杆菌和2株球菌。In this study, 96 strains of lactic acid bacteria （LAB） were isolated from 22 home-made yak yogurt samples collected from Tianzhu pasture region of Gansu. Totally 12 strains of genetically stable lactic acid bacteria were obtained through preliminary selection based on genetic stability, coagulation time, titratable acidity, water-retention rate and sensory evaluation. Finally, 4 lactobacilli and 2 lactococci with excellent performance were selected through the evaluation of acidification ability acetaldehyde-producing ability, diacetyle-producing ability, protein degradation ability, number of living bacteria during cold storage and resistance to adverse environment.

关 键 词：乳酸菌 分离 筛选 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]