| 不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响 |
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| 引用本文： | 赵鑫,赵洪双,姜国龙.不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响[J].农产品加工．学刊,2009(3). |
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| 作者姓名： | 赵鑫 赵洪双 姜国龙 |
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| 作者单位： | 包头轻工职业技术学院乳品工程系,内蒙古,包头,014045 |
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| 摘 要： | 由于嗜热链球菌与保加利亚乳杆菌在发酵过程中的作用机理不同,因此这2个菌种的比例对酸乳的发酵会有较大的影响,可以导致酸乳发酵风味、货架期等不同程度的改变。对酸奶发酵过程中嗜热链球菌和保加利亚乳杆菌的比例及其发酵结果进行了研究,利用平板菌落计数法计数,测定滴定酸度,找出发酵规律,从而得出嗜热链球菌与保加利亚乳杆菌的比例关系为3∶2时,酸奶的风味较理想、货架期较长,是这2个菌种最理想的比例。
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| 关 键 词： | 嗜热链球菌 保加利亚乳杆菌 酸奶品质 |
The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality |
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| Zhao Xin,Zhao Hongshuang,Jiang Guolong.The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality[J].Nongchanpin Jlagong.Xuekan,2009(3). |
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| Authors: | Zhao Xin Zhao Hongshuang Jiang Guolong |
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| Institution: | Department of Daily Processing;Baotou Technical Institute of Light Industry;Baotou;Inner Mongolia 014030;China |
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| Abstract: | This experiment is addicted to the hot chain coccus to the yogurt fermentative process in and the Bulgarian lactobacillus proportion and the fermentation result conducts the research. Because two kind of fungus's is different in fermentative process action mechanism,therefore two mold mushroom spawn's proportions can have the tremendous influence differently regarding the fermentation,will cause the fermentation flavor,the shelf life and so on change in varying degrees. This experimental use dull colony not... |
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| Keywords: | hot chain coccus Bulgarian lactobacillus yoghourt quality |
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