不同乳酸菌菌株对酸粥品质影响的研究  

Research on influence of different lactobacillus strains on the quality of the acidic-gruel

作　　者：王志伟[1] 陈忠军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2010年第8期61-64,共4页Food Science and Technology

基　　金：内蒙古自然科学基金项目(20080404MS0506)

摘　　要：以从内蒙古地区自然发酵酸粥样品中分离筛选得到的具有潜在益生特性的3株乳酸菌为研究对象,以糜米和糯米为原料,进行酸粥发酵试验,拟确定人工接种发酵酸粥的最佳菌株及接种比例。结果表明:采用干酪乳杆菌NSZL-1∶鼠李糖乳杆菌NSZL-2=2∶1的混合比例进行发酵,制得的酸粥酸度适口,具有独特的风味。Research was carried on by using 3 lactic acid bacteria strains being of characteristics of potential probiotic which were isolated and identified from naturally fermented Acidic-Gruel in Inner Mongolia,and using monggol and glutinous rice as raw materials to ferment.The aim of the research is to determine the best mixture ratio of strains.The results was showed as follows：when Lactobacillus（L.） casei SZL-1 and Lactobacillus rhamnosus SZL-2 were inoculated to ferment according to the mixed proportion of 2：1,the Acidic-Gruel being of suitable acidity and the best fragrance can be produced.

关 键 词：酸粥 乳酸菌 谷物发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]