发酵羊奶中乳酸菌耐热菌株的筛选  

Screening Heat-resistant Strains of Lactic Acid Bacteria in Fermented Goat Milk

作　　者：乌素 张富新[1] 乔星[1] 苏彤[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：《食品与发酵工业》2012年第2期74-78,共5页Food and Fermentation Industries

基　　金：陕西省农业科技攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10);公益性行业(农业)科研专项(201103038)

摘　　要：对从商业乳酸菌发酵剂分离纯化的11株保加利亚乳杆菌和11株嗜热链球菌在发酵羊奶中的耐热性进行了研究。结果表明,保加利亚乳杆菌L.b-346和L.b-124菌株、嗜热链球菌S.t-883菌株和S.t-124菌株的耐热性较好;当L.b-346菌株、L.b-124菌株与S.t-883菌株、S.t-124菌株按杆菌和球菌以不同比例配合时,L.b-346菌株与S.t-124菌株以1∶2比例配合,可获得较高的耐热性。The heat-resistance of 11 Lactobacillus bulgaricus strains and 11 Streptococcus thermophilus strains from the commercial starter cultures was studied in fermented goat milk. The results showed that Lactobacillus bulgaricus L. b-346 strain and L. b-124 strain, Streptococcus thermophilus S. t-883 strain and S. t-124 strain had better heat-resist- ance. When L. b-346 strain and S. t-124 strain were mixed in 1：2 ratio, improved heat resistance was obtained.

关 键 词：乳酸菌 发酵羊奶 耐热性 

分 类 号：TS201.3[轻工技术与工程—食品科学]