弱后酸化酸奶发酵剂菌株的筛选及复配  

Screening and studying the strains of weak postacidification in yoghurt

作　　者：刘宁宁[1] 郭红敏[1] 崔文静[1] 葛春美[1] 

机构地区：[1]石家庄市兄弟伊兰食品配料有限公司,石家庄050061

出　　处：《食品科技》2012年第1期6-8,共3页Food Science and Technology

摘　　要：以典型的酸奶发酵剂菌株:德氏乳杆菌保加利亚亚种和嗜热链球菌为实验材料,进行了单菌株产酸特性的测定,并研究了后酸程度不同的球杆菌按照不同比例混合后产酸特性。结果显示:筛选到2株后酸化弱的菌株,当这两株菌的复配比例为100:1时,后酸程度较弱,在42℃放置24h酸度仅上升了10°T,与科汉森的酸奶发酵剂YF-L822相比后酸更弱。In this paper, the typical yogurt starter strains： Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were experimental materials. The characteristics of acid producing of single strain and mixing according to different ratio were determined. Results indicated that two trains with weak postacidification were obtained. When the mixing ratio of the two strains was 100：1, its acidity rose only 10 °T after 24 h at 42 ℃. Compared to YF-L822 starter culture from Hansen Corporation, it produced a little postacidification.

关 键 词：酸奶 后酸化 德氏乳杆菌保加利亚亚种 嗜热链球菌 发酵剂 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.1[轻工技术与工程—食品科学与工程]