摘要
以24株德氏乳杆菌保加利亚亚种菌株为材料,通过发酵特性分析,包括产酸、产粘、后酸化及发酵风味质地等感官特性,从中筛选出具有优良发酵特性的菌株L3,LB和M28。并对LB菌株的增殖培养基进行了初步探讨,为酸奶发酵剂的开发奠定一定基础。
Three strains L3, LB and M28 which had excellent fermentation characteristics were screened from 24 Lactobacillus delbrueckii subsp bulgaricus by analysising their properties, including acid - producing ability, slime - producing ability, postacidification property and sensory quality of fermentation flavor and texture. Finally, the multiplication medium of LB bacteria was prehminarily studied, which could lay a foundation for the development of yogurt starter.
出处
《中国乳品工业》
CAS
北大核心
2010年第7期11-14,共4页
China Dairy Industry
基金
现代农业产业技术体系建设专项资金资助(nycytx-0503)
关键词
保加利亚乳杆菌
发酵特性
增殖培养
Lactobacillus delbrueckii subsp bulgaricus
fermentation characteristics
multiplication culture
