摘要
保加利亚乳杆菌是酸奶发酵剂中常用的菌种,对酸奶的黏度、酸度、发酵时间及酸奶中活菌数有重大影响。为进一步得到铁强化酸奶优良菌株,本文对有机酸Fe^(2+)(富马酸亚铁、柠檬酸亚铁与柠檬酸铁铵)与无机酸Fe^(2+)(硫酸亚铁)分别驯化传代培养的保加利亚乳杆菌发酵特性进行了对比。结果表明,在酸奶接种6%富马酸亚铁驯化传代的保加利亚乳杆菌种子液时,酸奶发酵时间最短,产酸和产黏能力最强,酸奶活菌数最高,发酵活力最强。本研究为酸奶的铁强化及发酵剂优化选择提供了参考。
Lactobacillus bulgaricus is commonly used in yoghurt starter culture,which has great influence on the viscosity,acidity,fermentation time and viable bacteria in yoghurt.In order to further obtain excellent strains,the fermentation features of Lactobacillus bulgaricus cultured with organic acids Fe^(2+)(ferrous fumarate,ferrous citrate and ferric ammonium citrate)and inorganic acids Fe^(2+)(ferrous sulfate)are compared.The results show that when inoculated with 6%ferrous fumarate acclimated and subcultured Lactobacillus bulgaricus seed liquid,the yogurt fermentation time is the shortest,the acid and viscosity production ability is the strongest,the number of viable bacteria is the highest,and the fermentation activity is the strongest.This research provide a reference for the iron strengthening of yogurt and the optimization selection of starter culture.
作者
马章献
MA Zhangxian(Biogrowing Co.,Ltd.,Shanghai 200000,China)
出处
《生物化工》
2022年第4期23-28,共6页
Biological Chemical Engineering
