羊奶酸奶优良发酵菌株的筛选  

Screening Fine Fermentation Strains for Goat’s Yogurt

作　　者：王攀[1] 张富新[1] 罗军[2] 任娟[1] 李江[1] 马赛[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 [2]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《食品与生物技术学报》2010年第3期442-447,共6页Journal of Food Science and Biotechnology

基　　金：农业部公益性行业科研项目(nyhyzx3-45)

摘　　要：以保加利亚乳杆菌和嗜热链球菌为发酵菌种,选育适合羊奶酸奶发酵的优良菌株。通过对4株保加利亚乳杆菌和4株嗜热链球菌在羊乳中发酵特性进行研究。结果表明,4株保加利亚乳杆菌中,L.b-800菌株产酸速度较快,后酸化能力较弱,且乳酸菌活菌数较高;4株嗜热链球菌中,S.t-499菌株产酸速度较快,产粘能力较强,且乳酸菌活菌数较高。优良菌株L.b-800和S.t-499配比为2:1～1:2时,羊奶酸奶发酵酸度适中,粘度适宜,无乳清析出,乳酸菌活菌数高达1×109cfu/mL以上。Screening fine fermentation strains in Lactobacillus bulgaricus and Streptococcus thermophilus for goat′s yogurt.The fermentation characteristics of the four strains Lactobacillus bulgaricus and four strains Streptococcus thermophilus were studied during goat yoghurt manufacture.The results showed that Lb-800 strain has higher producing acid rate,weaker postacidification and abundant alive bacteria within four strains Lactobacillus bulgaricus.St-499 strain has higher producing acid rate,higher producing viscosity ability and abundant alive bacteria within four strains Streptococcus thermophilus.The goat＇s yoghurt has suitable acidity and viscosity,no whey separates and the number of alive lactic acid bacteria more than 1×109cfu/mL,while the ratio of fine strains Lb-800 and St-499 is within 2：1～1：2.

关 键 词：羊奶酸奶 粘度 持水性 乳酸菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]