分离自传统发酵乳制品中具有优良发酵特性的保加利亚乳杆菌的筛选  

Screening of Lactobacillus delbeueckii subsp. bulgaricus strains with superior fermented properties isolated from traditional fermented milk

作　　者：乌仁图雅[1] 德亮亮 扎木苏[1] 秦艳婷[1] 陈红霞[1] 刘文俊[1] 张和平[1] 孟和毕力格[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要实验室,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2014年第6期60-64,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(2011AA100902);国家自然科学基金青年基金项目(31301518)

摘　　要：以分离自传统发酵乳制品中的11株德氏乳杆菌保加利亚亚种(Lactobacillus delbeueckii subsp.bulgaricus)为研究对象,通过全脂乳单菌发酵,对其发酵乳的发酵时间、pH值、滴定酸度、乙醛和双乙酰含量等指标进行分析,最终筛选出1株具有优良发酵特性的菌株IMAU20775。该菌株发酵时间较短,后酸化能力弱,产乙醛能力较好,产双乙酰能力较稳定,适于进一步作为发酵剂菌种的筛选和应用研究。A total of 11 strains of Lactobacillus delbrueckii subsp, bulgaricus isolated from traditional fermented milk were used as the objective to screen superior starter culture strains. The whole milk was fermented by each single strain. The fermentation properties such as fermentation time, pH value, titration acidity, the content of acetaldehyde and diacetyl were determined. Based on all above characteristics, IMAU20775 was selected as the strain with superior fermentation properties such as shorter fermentation time, weak postacidification ability, better production capacity of acetaldehyde and diacetyl, thus it could be a good candidate for making commercial starter culture.

关 键 词：发酵特性 德氏乳杆菌保加利亚亚种 筛选 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]