摘要
从甘南牧区牧民家中采集自然发酵的酸奶,用选择性培养基分离出12株乳酸菌菌株,通过传代培养,筛选出A、B、C、D、E5株优良乳酸菌菌株,经初步鉴定,其中4株为球菌,1株为杆菌。对这5株菌进行发酵性能测定,并对其发酵生产的酸奶进行感官评价。结果表明,这5株菌作为发酵剂生产酸奶的感官性能优良,其中最适合单菌株发酵的是杆菌C和球菌A。
Twelve strains of Lactobacilli were isolated with selective culture medium from self-made yoghurt by herdsman in Gannan pasturing area.Through inoculation and culture,5 strains of A,B,C,D and E with special flavor,good texture and stable inheritable character were screened out,among which,four were cocci and one was bacillus.Then their fermentation performances were studied and sensory evaluation of their fermented yoghurt was conducted.The results revealed that the quality of yoghurt fermented by these fiv...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第3期204-208,共5页
Food Science
关键词
牧区酸奶
乳酸菌
分离
发酵性能
self-made yoghurt in pasturing area
lactic acid bacteria
isolation
fermentation performance
