Mozzarella干酪生产用菌种的筛选  

Selection of Mozzarella cheese strains

作　　者：刘会平[1] 南庆贤[1] 马长伟[1] 

机构地区：[1]中国农业大学食品学院,北京100094

出　　处：《中国乳品工业》2003年第2期6-8,共3页China Dairy Industry

基　　金：山西省科委攻关项目(021180)

摘　　要：概述了Mozzarella干酪的特点以及生产用菌株所需具备的特性,从现有的菌种和市售优质酸乳中分离纯化得到25株乳酸菌,经初步的生产性能试验,筛选出12株性能较好的菌株。经进一步的发酵性能和生化试验,优选出两株优良的菌株,并初步鉴定为唾液链球菌嗜热亚种(Streptococcussalivariussubsp.Thermophilus)CH9和保加利亚乳杆菌德氏亚种(Lactobacillusdelbrueckilssp.Bulgaricus)LB,经过实际的干酪生产,证明表现良好。T his paper sum m arized the M ozzarella cheese's feature and possessed property in the selection of strains.After iso-lation and purification,25lactic acid bacteria w ere obtained from saved strains and yoghourt.W ith the prelim inary ferm enting ca-pability test,12strains behaved better than others.T he m ost excellent tw o strains w ere obtained after ferm enting perform ance and biochem istry tested.T he strains w ere identified as C H 9 (Streptococcus salivarius subsp.T herm ophilus )and L B (Lactobacillus del-brueckil ssp.B ulgaricus),and behaved w ell in cheese practical m anufacture.

关 键 词：MOZZARELLA干酪 生产用菌种 筛选 唾液链球菌嗜热亚种 发酵性能 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TS252.1[轻工技术与工程—食品科学与工程]