不同食物源中乳酸菌的分离及酸奶发酵性能研究

本试验从甘肃省甘南州牧民家庭自制酸奶及泡菜制品中分离纯化出6株乳酸菌,与实验室前期保存的5株乳酸菌一起进行酸奶发酵实验,筛选出性能优良菌株,并在37及40℃下研究其发酵性能。结果40℃时发酵可以明显改善酸奶的各项指标,感官评分高于37℃时发酵结果。本实验从不同食物源中筛选出了优良乳酸菌菌株,为酸奶生产提供了优良菌原。

Isolation of Lactic Acid Bacteria from Different Food Sources and Fermentation Performance of Yoghurt

The purpose of this study is to screen of good Lactobacillus from different sources of food to provide good strains for yoghurt production. Six strains of Lactobacillus were isolated and purified from five pastoral homemade yogurt and pickle products in Gannan Prefecture, Gansu Province. The yoghurt fermentation experiments were carried out with 5 strains of Lactobacillus preserved in the pre-laboratory. The excellent performance strains were screened out and their fermentation performance was studied at 37 and 40℃. The result showed that, fermentation at 40℃ could significantly improve the indexes of yoghurt, the sensory score was higher than that at 37℃.