Food and Fermentation Industries >

2014 , Vol. 40 >Issue 06: 60 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.021

Food and Fermentation Industries

Screening of Lactobacillus delbeueckii subsp. bulgaricus strains with superior fermented properties isolated from traditional fermented milk

  • WU REN Tu-ya ,
  • DE Liang-liang ,
  • ZHA Mu-su ,
  • QIN Yan-ting ,
  • CHEN Hong-xia ,
  • LIU Wen-jun ,
  • ZHANG He-ping ,
  • MENG HE Bi-li-ge
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Online published: 2014-06-25

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Abstract

A total of 11 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented milk were used as the objective to screen superior starter culture strains. The whole milk was fermented by each single strain. The fermentation properties such as fermentation time,pH value,titration acidity,the content of acetaldehyde and diacetyl were determined. Based on all above characteristics,IMAU20775 was selected as the strain with superior fermentation properties such as shorter fermentation time,weak postacidification ability,better production capacity of acetaldehyde and diacetyl,thus it could be a good candidate for making commercial starter culture.

Key words： fermented properties; Lactobacillus delbeueckii subsp.bulgaricus; screening

Cite this article

WU REN Tu-ya , DE Liang-liang , ZHA Mu-su , QIN Yan-ting , CHEN Hong-xia , LIU Wen-jun , ZHANG He-ping , MENG HE Bi-li-ge . Screening of Lactobacillus delbeueckii subsp. bulgaricus strains with superior fermented properties isolated from traditional fermented milk[J]. Food and Fermentation Industries, 2014 , 40(06) : 60 -64 . DOI: 10.13995/j.cnki.11-1802/ts.2014.06.021

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