乳酸菌产酸特性研究

对比研究了嗜热性乳酸菌、乳球菌的产酸特性以及影响后酸化的因素。结果显示,乳球菌最大产酸量为64.4^0T～72.7^0T;嗜热性乳酸菌的最大产酸量为106.8^0T～294.2^0T。德氏乳杆菌保加利亚亚种、唾液链球菌嗜热亚种的最大产酸速率为20.75^0T/h、24.57^0T/h。乳酸乳球菌乳酸亚种、乳酸乳球菌乳油亚种、乳酸乳球菌乳酸亚种丁二酮变种的最大产酸速率分别为7.65^0T/h、6.52^0T/h、9.65^0T/h。优良的菌株特性、低温贮存、较低的最终发酵酸度是保证乳酸菌低后酸化的有效措施。

Study on Acid Production Characteristics of Lactic Acid Bacteria

Acid production characteristics of LAB （lactic acid bacteria） are important ones for screening starters used for fermented dairy products.Acid production characteristics and factors influencing post acidification of thermophilic LAB and lactococcus were studied contrastively.The results showed that maximal acid production amount of lactococcus were 64.4 ^0T～72.7 ^0T, maximal acid production amount of thermophilic LAB （lactic acid bacteria） were 106.8 ^0T～294.2 ^0T.Maximal acid production rate of LDB （Lactobacillus delbrueckii subsp.bulgaricus） and ST （Streptococcus salivarius subsp.thermophilus） were 20.75 ^0T/h, 24.57 ^0T/h.Maximal acid production rate of LLL （Lactococcus.lactis ssp.Lactis43）, LLC （Lactococcus.lactis ssp.Cremoris63）, LLD （Lactococcus.lactis bv.diacetylactis） were 7.65 ^0T/h, 6.52 ^0T/h, 9.65 ^0T/h respectively.The measures contribute to low post acidification which included good strain characteristics、cold storage、low final acidity.