| 甘肃省肃南牧区传统发酵牦牛乳优良乳酸菌株的筛选 |
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| 引用本文： | 司克辉,张丽,张敏.甘肃省肃南牧区传统发酵牦牛乳优良乳酸菌株的筛选[J].甘肃农业大学学报,2011,46(3):112-116. |
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| 作者姓名： | 司克辉 张丽 张敏 |
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| 作者单位： | 1. 兰州军区司令部雁滩副食基地,甘肃兰州,730052
2. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 |
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| 摘 要： | 以5份甘肃省肃南牧区传统发酵牦牛乳为研究对象,通过MRS及E11iker培养基分离培养,共得到45株乳酸菌,其中杆菌21株,球菌24株.依据乳酸菌的特性、产酸能力、后酸化能力、产香能力以及冷藏期间活菌数的变化,进行了乳酸菌优良菌株的筛选.结果表明:初级筛选中共筛选出了凝乳时间在7～10 h,pH 5以下,保水率在60%...
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| 关 键 词： | 牦牛乳 酸奶 自然发酵 乳酸菌 |
Screening of excellent lactic acid bacteria from traditional fermented yak milk in Sunan prefecture of Gansu Province |
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| SI Ke-hui,ZHANG Li,ZHANG Min.Screening of excellent lactic acid bacteria from traditional fermented yak milk in Sunan prefecture of Gansu Province[J].Journal of Gansu Agricultural University,2011,46(3):112-116. |
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| Authors: | SI Ke-hui ZHANG Li ZHANG Min |
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| Abstract: | Five traditional fermented yak milk from Sunan prefecture of Gansu Province were used as test materials,45 strains of lactic acid bacteria were isolated in the MRS and Elliker broth including 21 bacilli and 24 cocci strains.The screening of excellent lactobacillis was studied according to the characteristics,acidifying,postacidification capacity,aroma-producing capacity and the change of viable bacteria during refrigeration.The results indicated that 6 strains were obtained with excellent sensory evaluation from primary screening,with which curd time was within 7 and 10 h,pH was lower than 5,and water retention rate was above 60%.According to the further study on fermented ability,strain K1 and M5 were found with the most excellent acidogenicity and aroma-producing capability,the acidity of which reached 95.9°T and 82.1°T after 24h of fermentation,and ethanal yield of two strains reached 25.15 μg·mL-1 and 22.80 μg·mL-1,respectively,together with better postacidification capacity during refrigeration and the capable of keeping viable bacteria number at 107 cfu·mL-1;strain J6,which the acidity increased only 5.4°T was found to be the strongest anti-postacidification capacity and the viable lactobacilli number was kept over 108 cfu·mL-1 during the whole refrigeration;diacetyl yield of the 6 strains were found within 0.6~1.15 μg·mL-1.All the above indicate that strains K1,M5 and J6 have the potential characteristics of the excellent starter cultures. |
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| Keywords: | yak milk yogurt natural fermentation lactic acid bacteria |
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