【摘要】 采用从新疆民族乳制品中分离的菌株,研究了三种单一菌株(L1乳酸乳球菌、L2瑞士乳杆菌、L3干酪乳杆菌)和四种混合菌株(L4乳酸乳球菌:瑞士乳杆菌(1:1)、L5乳酸乳球菌:干酪乳杆菌(1:1)、L6瑞士乳杆菌:干酪乳杆菌(1:1)、L7嗜热链球菌:保加利亚乳杆菌(1:1))的发酵性能和生化特性,确定了适于干酪加工的菌种为L1、L5、L6。更多还原

【Abstract】 The experiment researched the fermenting property and biochemical characteristic of three single strains and four mixed strains, which are separated from milk product of xinjing minority. Single strains include L1(Lactococcus lactis), L2(Lactobacillus Helveticus) and L3(Lactobacillus casei); mixed strains include L4(Lactococcus lactis: Lactobacillus Helveticus 1:1), L5(Lactococcus lactis: Lactobacillus casei 1:1) , L6(Lactobacillus Helveticus: Lactobacillus casei 1:1) and L7(Lactobacillus delbrueckii subsp bulgaricus: Streptococcus thermophilus 1:1). The strains that are fit to manufacture cheese were obtained, which are L1, L5 and L6.更多还原