保加利亚乳杆菌发酵特性的研究

酸奶具有抑制肠道内腐败菌的生长繁殖、克服乳糖不耐症、降低胆固醇含量,甚至抗癌等功能。发酵菌种是生产优质酸奶的关键,保加利亚乳杆菌(现更名为德氏乳杆菌保加利亚亚种,Lactobacillus delbrueckiisubsp.bulgaricus)是酸奶发酵中最常见的发酵菌种之一。为进一步了解保加利亚乳杆菌的发酵特性,本文对保加利亚乳杆菌的产酸、产黏、产香(主要是乙醛)特性进行了测定。结果表明,该菌种产酸和产黏能力在发酵期强,后发酵期间能力较弱;产香能力则在后发酵期间逐渐增强。

Studies on the Fermentation Characteristics of Lactobacillus bulgaricus

Yogurt has many functions including inhibiting the growth of intestinal putrefying bacteria propagation,overcoming lactose intolerance,lowering cholesterol levels,and even preventing cancer and so on.Fermentation strain is the key to produce high quality yogurt.Lactobacillus bulgaricus(now renamed Lactobacillus delbrueckii subsp.bulgaricus) is one of the most common strains in yogurt fermentation process.In this paper,acid producing ability,viscosity producing ability and aroma producing ability of Lactobacillus bulgaricus was determined for further investigating fermentation characteristics of Lactobacillus bulgaricus.The results showed that the acid producing ability and viscosity producing ability of the Lactobacillus bulgaricus were strong during fermentation period,relatively weak during post-fermentation period.The aroma producing ability was strengthened gradually during post-fermentation period.