分离自蒙古国发酵乳制品的保加利亚乳杆菌产酸特性及发酵乳的酸组分

以保加利亚乳杆菌生产菌株结合实验室不同分离源的库存菌株为研究对象,评价保加利亚乳杆菌后酸化过程.选取12株分离自蒙古国不同地区发酵乳制品中保加利亚乳杆菌菌株结合1株商业菌株为研究对象并发酵酸奶,在发酵完成后的低温贮藏阶段(0～48 h、7d、14d和21 d),分别测定菌株发酵酸奶所需时间、贮藏期间滴定酸度、pH值以及采用反相高效液相色谱法测定有机酸含量,综合发酵产酸特性和酸奶后发酵过程中酸组分含量变化,最终得到弱后酸化菌株IMAU20458.

Acid-Producing Capacity of Lactobacillus delbrueckii subsp.bulgaricus Strains Isolated from Fermented Milk Products from Different Regions of Mongolia and Chemical Composition of the Fermented Milks from the Strains

In this study, 12 strains of Lactobacillus delbrueckii subsp. bulgaricus which were isolated from fermented dairy products in different regions of Mongolia were selected to perform fermentation experiments in comparison with one commercial strain. The fermentation time required by each strain was recorded, and the titritable acidity, pH and organic acid content (by reverse phase high-performance liquid chromatography, RP-HPLC) in fermented milks were determined after different periods (0-48 h, 7 days, 14 days and 21 days) of low-temperature storage. Strain IMAU20458 that provided weak post-acidification was selected from the tested strains based on acid-producing capacity and the changes in acid components during post-fermentation storage.