[an error occurred while processing this directive]

Journal of Dairy Science and Technology ›› 2013, Vol. 36 ›› Issue (4): 1-6.DOI: 10.15922/j.cnki.jdst.2013.04.001

• Processing Technology •     Next Articles

Screening of Lactobacillus delbrueckii subsp.bulgaricus Strains for Use as Yoghurt Starter Cultures

GAO Shu-ran, SHAO Yu-yu, GUO Hui-ling, MENG HE Bi-li-ge, ZHANG He-ping   

  1. (Key Laboratory of Dairy Biotechnology and Bioengineer, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
  • Online:2013-08-30 Published:2022-02-22

德氏乳杆菌保加利亚亚种优良菌株的筛选

高姝冉, 邵玉宇, 郭慧玲, 孟和毕力格, 张和平   

  1. 内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特,010018
  • 基金资助:
    国家"863"计划项目(2011AA100902)

RichHTML

PDF (PC)

Abstract: A total of 55 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented milk were separately used for yoghurt production to test their fermentation properties such as fermentation time, post-fermentation acidification, viscosity, syneresis and free amino nitrogen (FAN) concentration. Three strains with desired characteristics, IMAU80319, IMAU20422 and IMAU20404, were selected out of them.

Key words: yoghurt；Lactobacillus delbrueckii subsp. bulgaricus；fermentation properties；screening

摘要： 以分离自传统发酵乳的55株德氏乳杆菌保加利亚亚种为研究对象,通过分析其发酵时间、后酸化、黏度、脱水收缩性和游离氨基酸态氮等发酵特性,最终得到3株可作为酸乳发酵剂用的德氏乳杆菌保加利亚亚种菌株,分别为IMAU80319、IMAU20422和IMAU20404.

关键词: 酸乳；德氏乳杆菌保加利亚亚种；发酵特性；筛选

CLC Number: 

[an error occurred while processing this directive]