制备鹰嘴豆牛奶混合乳干酪的乳酸菌筛选研究  

Study on Screening of Lactobacillus for Preparation Chickpea Soymilk Mixed Milk Cheese

作　　者：李小华[1] 周莉[1] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《塔里木大学学报》2015年第1期35-40,共6页Journal of Tarim University

基　　金：塔里木大学校长基金项目(TDZKSS201307)

摘　　要：以鹰嘴豆和牛奶为原料,通过测定发酵混合乳的粘度、酸度、p H4.6的可溶性氮,采用混合赋权法,对7株乳酸菌(LS、LM、LP、LC、LB、SL、ST)的发酵性能进行统计分析。另外,根据乳酸菌的凝乳情况和乳清混浊度的测定结果,优选LB和LC作为混合型干酪生产的乳酸菌发酵菌株。优选出的LB和LC生长情况显示,两株菌共同培养的生长量和产酸量都高于单株菌培养,两株菌有很好的互生作用,可以复合使用作为鹰嘴豆干酪的发酵剂。This experiment was taken chickpeas and milk for raw material,statistical analysis was performed on the fermentation properties of seven strains of lactic acid bacteria using mixed weighting by measuring fermented mixed milk the viscosity,acidity,pH4. 6.Further,according to the measurement results of curds situation and whey turbidity of lactic acid bacteria,LB and LC was used as the preferred lactic acid bacteria fermented strains of chickpea soymilk and milk mixed cheese. The growth condition between LB and LC showed that growth amount and propionic acid output When LB and LC were cultured together were than that when they were cultured alone,two bacteria had a good Symbiosis and can be compounded as starter cultures of chickpeas cheese.

关 键 词：鹰嘴豆乳牛乳混合型干酪 乳酸菌 筛选 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]