优良酸奶发酵剂菌株筛选的研究进展  

Research Progress on Screening Excellent Yogurt Starter Strains

作　　者：冯海红 葛晓欣 王晓芳[1] 姚凯 桑跃 FENG Hai-hong;GE Xiao-xin;WANG Xiao-fang;YAO Kai;SANG Yue(Department of Nutrition and Health,China Agricultural University,Beijing 100193;Inner Mongolia Langege Dairy Co.Ltd.,Ulanchap 012000)

机构地区：[1]中国农业大学营养与健康系,北京100193 [2]内蒙古兰格格乳业有限公司,乌兰察布012000

出　　处：《中国奶牛》2025年第4期38-42,共5页China Dairy Cattle

基　　金：乌兰察布市科技计划项目(2023PT402)。

摘　　要：酸奶是我国主要的发酵乳制品之一,在酸奶生产过程中,发酵剂发挥主导作用,是影响酸奶品质的关键因素。我国的酸奶发酵剂研究起步相对较晚,目前市场所用的产品仍依赖进口,导致企业生产成本较高,且产品同质化严重,亟需进行国产发酵剂的开发。而菌株是发酵剂的核心,优良菌株的筛选是实现酸奶发酵剂国产化的前提。本文从高发酵活性菌株、特殊风味型菌株及弱后酸化菌株的筛选三个方面对国内外学者在发酵剂菌株筛选方面所取得的成果进行总结和综述。Yogurt is the most prominent fermented dairy product in China.During its production,starter cultures play a dominant role and are key factors influencing the quality of yogurt.Research on yogurt starter cultures in China began relatively late,and the products currently used in the market still heavily rely on imports,leading to higher production costs for enterprises and severe product homogenization.This highlights the urgent need for the development of domestic starter cultures.The strain is the core of the starter culture,and the selection of excellent strains is a prerequisite for the localization of yogurt starter cultures.This paper summarizes and reviews the achievements of domestic and international researchers in the screening of starter culture strains from three perspectives:strains with high fermentation activity,strains with unique flavor profiles,and strains with weak post-acidification properties.

关 键 词：酸奶发酵剂 菌株筛选 发酵活性 风味 后酸化 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]