德氏乳杆菌保加利亚亚种优良菌株的筛选

doi:10.15922/j.cnki.jdst.2013.04.001

乳业科学与技术 ›› 2013, Vol. 36 ›› Issue (4): 1-6.DOI: 10.15922/j.cnki.jdst.2013.04.001

• 加工工艺 • 下一篇

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

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

出版日期:2013-08-30 发布日期:2022-02-22
基金资助:
国家"863"计划项目(2011AA100902)

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

(Key Laboratory of Dairy Biotechnology and Bioengineer, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)

Published:2013-08-30 Online:2022-02-22

摘要/Abstract

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

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

中图分类号:

TS252.54%Q939.11

高姝冉, 邵玉宇, 郭慧玲, 孟和毕力格, 张和平. 德氏乳杆菌保加利亚亚种优良菌株的筛选[J]. 乳业科学与技术, 2013, 36(4): 1-6.

GAO Shu-ran, SHAO Yu-yu, GUO Hui-ling, MENG HE Bi-li-ge, ZHANG He-ping. Screening of Lactobacillus delbrueckii subsp.bulgaricus Strains for Use as Yoghurt Starter Cultures[J]. Journal of Dairy Science and Technology, 2013, 36(4): 1-6.

德氏乳杆菌保加利亚亚种优良菌株的筛选

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

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