| 不同球杆菌比例的发酵剂对发酵乳品质的影响 |
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| 引用本文： | 陈世贤,高鹏飞,张兴昌,赵子夫,孙婷,安颖. 不同球杆菌比例的发酵剂对发酵乳品质的影响[J]. 乳业科学与技术, 2014, 37(1): 11-15. DOI: 10.15922/j.cnki.jdst.2014.01.003 |
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| 作者姓名： | 陈世贤 高鹏飞 张兴昌 赵子夫 孙婷 安颖 |
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| 作者单位： | 内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特,010110；内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特,010018 |
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| 基金项目： | 国家高技术研究发展计划(863计划)项目(2011AA100903) |
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| 摘 要： | 以商业发酵剂G027为对照,将嗜热链球菌PZST4和保加利亚乳杆菌PZLB5按照不同的比例复配,研究其对发酵乳发酵时间、贮藏过程中酸度、质构、脱水收缩性及风味的影响.结果显示,发酵剂中球杆菌活菌数比例的不同对发酵乳品质有显著影响,球杆菌活菌数比例为5000∶1时,发酵乳各项指标都优于其他组合,为最理想的球杆菌搭配组合.
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| 关 键 词： | 嗜热链球菌；保加利亚乳杆菌；球杆菌活菌数比例；发酵乳 |
Effect of Starters Consisting of Different Proportions of Streptococcus thermophilus to Lactobacillus delbrueckii subsp.bulgaricus on the Quality of Fermented Milk |
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| CHEN Shi-xian,GAO Peng-fei,ZHANG Xing-chang,ZHAO Zi-fu,SUN Ting,AN Ying. Effect of Starters Consisting of Different Proportions of Streptococcus thermophilus to Lactobacillus delbrueckii subsp.bulgaricus on the Quality of Fermented Milk[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2014, 37(1): 11-15. DOI: 10.15922/j.cnki.jdst.2014.01.003 |
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| Authors: | CHEN Shi-xian GAO Peng-fei ZHANG Xing-chang ZHAO Zi-fu SUN Ting AN Ying |
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| Affiliation: | (1. Inner Mongolia Yili Industrial Group Co. Ltd. , Hohhot 010110, China; 2. Key Laboratory of Dairy Biotechnology andBioengineer, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China) |
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| Abstract: | The impact of mixed starters consisting of Streptococcus thermophilus PZST4 and Lactobacillus bulgaricusPZLB5 in different proportions on the fermentation period of fermented milk and its acidity, texture, syneresis and flavorduring storage was investigated. The results showed that viable cell ratios between Streptococcus thermophilus PZST4and Lactobacillus bulgaricus PZLB5 had a striking effect on the quality of fermented milk, and a ratio of 50000:1 was theoptimal combination based on the quality parameters tested. |
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| Keywords: | Streptococcus thermophilus Lactobacillus bulgaricus viable cell ratio fermented milk, |
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