【摘要】 采用嗜热链球菌和嗜热乳杆菌作为Mozzarella干酪的发酵剂,研究单一嗜热链球菌发酵剂与嗜热链球菌和嗜热乳杆菌组成的混合发酵剂对Mozzarella干酪品质的影响。结果表明,混合菌作发酵剂制得的干酪品质优于用单一嗜热链球菌作发酵剂的干酪。更多还原

【Abstract】 This study compares the effect of two kinds of cultures on Mozzare ll a cheese. One is single strains of Streptococcus salivarius ssp. Thermophilus, t he other is paies of Lactobacillus debrueckii ssp. Bulgaricus and Streptococcus salivarius ssp. Thermophilus. The result is the quality of cheese made by pairs strain culture is better than that made by single strain culture.更多还原