| 新型家庭常温酸奶发酵剂 |
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| 引用本文： | 吕琦,王文龙.新型家庭常温酸奶发酵剂[J].内蒙古农业大学学报(自然科学版),2007,28(2):147-149. |
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| 作者姓名： | 吕琦 王文龙 |
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| 作者单位： | 1. 华东师范大学,上海,200241
2. 内蒙古农业大学,呼和浩特,010018 |
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| 摘 要： | 区别于一般酸奶发酵剂中的保加利亚乳杆菌和唾液链球菌嗜热亚种,利用德氏乳杆菌乳亚种AZ19型、棉子糖乳球菌SE1-2型,在风味、活菌数量、酸度变化等方面作初步探讨,制作出德氏乳杆菌乳亚种:棉子糖乳球菌:唾液链球菌的比例为1:4:4的1种新型在常温即可发酵,具有一般酸奶活菌数高,口味柔和,风味纯等特点的混合发酵剂,此发酵剂适合日常家庭酸奶制作。
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| 关 键 词： | 常温 酸奶发酵剂 |
| 文章编号： | 1009-3575（2007）02-0147-03 |
| 修稿时间： | 2007-03-16 |
A NEW TYPE OF LEAVEN OF MILK FOR FAMILY AT NORMAL TEMPERATURE |
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| LV Qi,WANG Wen-long.A NEW TYPE OF LEAVEN OF MILK FOR FAMILY AT NORMAL TEMPERATURE[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),2007,28(2):147-149. |
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| Authors: | LV Qi WANG Wen-long |
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| Institution: | 1.East China Normal University,Shanghai 200241,China;2.Inner Mongolia Agricultural University,Huhhot 010019,China |
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| Abstract: | Lactobacellus delbrueckii ssp.lactis AZ19 and E.raffinousus SE1-2 seperated from traditional lactic acid bacteria products in herdsmen's home in Inner Mongolia is used in milk ferment that is different from Lac.delbrueckii ssp.Bulgaricus and Str.salivarius ssp.Thermophilus IFO13957 in common leaven.By testing the flavor,the number of living bacteria and the acidity of starter cultures,the result showed that the best ratio of AZ19:SE1-2:IFO13957 was 1:4:4.The strain fermentation had large numbers of living bactera,tasted nice.It was especially fit for milk ferment at home. |
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| Keywords: | Normal temperature leaven of milk |
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