不同原味酸奶中乳酸菌的计数及产酸能力比较  

Counting and production acid ability contrasting of lactic acid bacteria from different originally yogurts

作　　者：卞立红[1] 汪洋[1] 张奕婷[1] 曲丽娜[1] 

机构地区：[1]大庆师范学院生命科学学院,黑龙江大庆163712

出　　处：《广东农业科学》2012年第22期128-130,共3页Guangdong Agricultural Sciences

摘　　要：为了筛选制作酸奶的优良乳酸菌菌种,以3种不同品牌的原味酸奶为试验材料,对酸奶中的乳酸菌进行分离纯化,研究比较3种不同品牌酸奶中乳酸菌的计数及产酸能力。结果表明:品牌B酸奶中乳酸菌数最多,其次是品牌A。产酸能力强弱依次为品牌B>C>A,并且产酸能力越强,凝乳效果越好,乳清析出越少。To filter lactic acid bacteria in producing yogurts, with three different brands of originally yogurts as experimental material, lactic acid bacteria were separated and purified, lactic acid bacteria counting and production acid ability of three kinds of yoghurts were researched and compared. The results showed that lactic acid bacteria of B brand yogurt was most, followed by brand A, the brand C was the least. The order of production acid capacity of three brands of originally yogurts was B〉C〉A, and curd effect was better, exhalation was less with stronger production acid ability.

关 键 词：乳酸菌 计数 产酸能力 凝乳效果 

分 类 号：Q939.97[生物学—微生物学]