保加利亚乳杆菌和嗜热链球菌在羊奶中的发酵特性研究  

Study on the fermentation characteristics of Lactobacillus bulgaricus and streptococcus thermophilus in goat milk

作　　者：李江[1] 张富新[1] 任娟[1] 王攀[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2010年第3期91-94,共4页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：农业部公益性行业(农业)科研专项(3-45)

摘　　要：对从商业乳酸菌发酵剂分离纯化的8株乳酸菌在羊奶中的发酵特性进行了研究,结果表明:L.b-300和L.b-800菌株的产酸能力较强,S.t-499菌株的产黏能力较强,L.b-300和S.t-800菌株的产香能力较强,8株乳酸菌的后酸化能力均较弱.L.b-300和S.t-499菌株是适合发酵羊奶酸奶的乳酸菌.The fermentation characteristics of lactic acid bacteria from the commercial start culture were studied in goat milk. The results showed that L.b-300 and L.b-800 strains have stronger acid-production capacity,and S.t-499 strain has stronger visco-production capacity while L.b-300 and S.t-800 strains with stronger odor-production capacity. The post-acidification capacities of eight lactic acid bacteria strains were weak.The L.b-300 and S.t-499 strains were suitable for goat milk fermentation.

关 键 词：乳酸菌 羊奶酸奶 发酵特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]