具有优良发酵特性的德氏乳杆菌保加利亚亚种的筛选  

Screening of superior fermented properties strains of Lactobacillus delbeueckii subsp.bulgaricus

作　　者：刘娜[1] 邵玉宇[1] 乌兰[1] 曾凤泽[1] 刘彩虹[1] 任艳[1] 孟和毕力格[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2013年第7期7-11,共5页China Dairy Industry

基　　金：国家高技术研究发展计划(2011AA100901;2011AA100902)

摘　　要：对分离自青海、云南及蒙古国等地区的酸牦牛奶、酸山羊奶、乳饼、酸马奶、酸驼奶和酸山羊黄牛混合奶中的22株德氏乳杆菌保加利亚亚种(Lactobacillus delbeueckii subsp.bulgaricus)进行了筛选,通过对其发酵牛乳的发酵时间,pH值,滴定酸度,黏度,游离氨基氮和脱水收缩性等发酵特性进行分析,筛选出IMAU20094等7株具有优良发酵特性的试验菌,适于进一步应用研究。It makes good sense of screening out superior strain culture for promoting the quality of yoghurt. Twenty-two strains of L.bulgaricus which were formerly isolated from fermented yak milk, goat milk and milk cake in Qinghai, Mongolia, Yunnan and other regions of minorities were screened for superior starter culture strain. 7 strains of L.bulgaricus showed excellent fermented properties such as high viscosity, water holding ability and free amino nitrogen and weak post-acidification which could be good candidate for making commercial starter culture.

关 键 词：保加利亚乳杆菌 发酵特性 筛选 

分 类 号：Q93-33[生物学—微生物学]