食品与发酵工业 >

2014 , Vol. 40 >Issue 03: 87 - 91

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.025

食品与发酵工业

分离于自然发酵乳中高产双乙酰嗜热链球菌的筛选

  • 秦艳婷 ,
  • 于洁 ,
  • 刘文俊 ,
  • 王宏梅 ,
  • 扎木苏 ,
  • 白娜 ,
  • 乌仁图雅 ,
  • 德亮亮 ,
  • 孟和毕力格 ,
  • 张和平
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网络出版日期: 2014-03-25

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Screening of Streptococcus thermophilus with high-yield diacetyl in natural fermented

  • QIN Yan-ting ,
  • YU Jie ,
  • LIU Wei-jun ,
  • WANG Hong-mei ,
  • ZHA Mu-su ,
  • BAI Na ,
  • WU Ren-tu-ya ,
  • DE Liang-liang ,
  • MENG He-bi-li-ge ,
  • ZHANG He-ping
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Online published: 2014-03-25

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摘要

通过比较21株嗜热链球菌发酵的酸奶在4℃贮藏条件下的pH、滴定酸度、活菌数及双乙酰含量的变化,最终获得了3株发酵性能好,产双乙酰含量高,具有商业开发潜力的发酵剂菌株:IMAU20765、IMAU10636和IMAU10632。

关键词： 嗜热链球菌; 双乙酰; 发酵剂; 酸奶

本文引用格式

秦艳婷 , 于洁 , 刘文俊 , 王宏梅 , 扎木苏 , 白娜 , 乌仁图雅 , 德亮亮 , 孟和毕力格 , 张和平 . 分离于自然发酵乳中高产双乙酰嗜热链球菌的筛选[J]. 食品与发酵工业, 2014 , 40(03) : 87 -91 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.025

Abstract

Diacetyl is one of the leading part in flavour formation in yogurt. In this paper,the changes of pH,acidity,viable counts and diacetyl production of yogurts that were produced by 21 Streptococcus thermophilus in storage of 4 ℃ were compared,at last we obtained three strains: IMAU20765,IMAU10636 and IMAU10632,they had the high fermentation ability and yield of diacetyl production and had tremendous potential to be used as starters for yoghurt production.

Key words： Streptococcus thermophilus; Diacetyl; Starter; yoghurt

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