Food and Fermentation Industries >

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

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

Food and Fermentation Industries

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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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

Cite this article

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 . Screening of Streptococcus thermophilus with high-yield diacetyl in natural fermented[J]. Food and Fermentation Industries, 2014 , 40(03) : 87 -91 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.025

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