从众多菌株中筛选出4株乳酸菌,分别为产乳酸菌胞外多糖菌株Lvan04、产Nisin菌株LA02、嗜热链球菌1和保加利亚乳杆菌2,组成复合发酵剂。该种复合发酵剂通过乳酸菌发酵产生乳酸菌胞外多糖,提高了产品的黏度、稳定性及口感,取代传统的向产品中添加稳定剂的方法,这样不但降低了产品的成本,还提高了产品品质和安全性,延长了产品货架期,同时也为nisin的应用提供了新思路。

A new type of lactic acid bacteria fermentation agent consists of four strains selected from several strains of lactic acid bacteria. This new type of composite lactic acid bacteria starter cultures produced by lactic acid bacteria fermentation of LAB EPS improve viscosity,stability and taste of the product,which will replace the traditional addition of stabilizing agent into the product,thereby it can not only reduce the cost of the products,but also improve the product quality and safety,thus extend the shelf life of the product. It provides a new way for the application of nisin.