发酵羊乳中乳酸菌低产粘菌株的筛选  

Screening low-viscosity strains of lactic acid bacteria in fermented goat milk

作　　者：乌素 张富新[1] 苏彤[1] 乔星[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：《食品工业科技》2012年第8期207-210,共4页Science and Technology of Food Industry

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乳中的粘度进行了研究。结果表明,保加利亚乳杆菌L.b-124菌株和L.b-346菌株、嗜热链球菌S.t-222菌株和S.t-346菌株具有较低的产粘能力,凝乳时间也较短;将L.b-346菌株与S.t-346菌株按杆菌和球菌1:1比例混合后在43℃下发酵羊乳时,可获得较低的发酵粘度。The viscosity 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-124 strain and L.b-346 strain, Streptococcus thermophilus S.t-222 strain and S.t-346 strain had lower viscoproduction capacity and shorter coagulation time.When L.b-346 strain and S.t-346 strain were mixed in 1：1 ratio and fermented in goat milk at 43℃,the lower viscosity was obtained.

关 键 词：乳酸菌 发酵羊乳 低粘度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]