混菌发酵对酸奶发酵进程及风味物质的影响  

Effect of Mixed Bacteria Fermentation on Fermentation Process and Flavor Substances of Yoghurt

作　　者：甘莉莉 谭慧林 包东东 夏云 GAN Lili;TAN Huilin;BAO Dongdong;XIA Yun(Aksu Prefecture Inspection and Testing Center,Aksu 843000,China)

机构地区：[1]阿克苏地区检验检测中心,新疆阿克苏843000

出　　处：《现代食品》2024年第14期127-129,共3页Modern Food

基　　金：新疆维吾尔自治区自然科学基金地州科学基金项目(2021D01F62)。

摘　　要：本文以新疆拜城县赛里木酸奶中分离出的酵母菌和乳酸菌为出发菌株,通过单菌和混菌发酵实验,探讨了它们对乳酸菌和酵母菌菌落总数的影响。结果表明,混菌发酵能显著促进乳酸菌和酵母菌生长,发酵后乳酸菌和酵母菌的总数均高于单菌发酵。此外,混菌发酵的酸奶具有更浓郁的风味,这一研究结果为乳制品的多样化开发提供了理论支持。In this study,yeast and lactic acid bacteria isolated from Salimu yoghurt in Baicheng County,Xinjiang were used as the starting strains.The effects of yeast and yeast on the total number of lactic acid bacteria and yeast colonies were studied by single and mixed fermentation experiments.The results showed that mixed fermentation could significantly promote the growth of lactic acid bacteria and yeast,and the total number of lactic acid bacteria and yeast after fermentation was higher than that of single fermentation.In addition,yoghurt fermented with mixed bacteria has a stronger flavor,which provides theoretical support for the diversification of dairy products.

关 键 词：赛里木酸奶 发酵剂 混菌 发酵 挥发性风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]