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甘肃甘孜地区牧民家庭制作发酵乳中乳酸菌的分离及筛选

Isolation and screening of lactic acid bacteria from traditional fermented milk in Ganzi region of Gansu

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【Author】 SUN Fu-chun1, ZHANG Lan-wei2, FU Chun-mei3, CUI Hong-bin4(1.College of Food of Northeast Agricultural University, Harbin 150030; 2.College of Food Science and Technology of Harbin Institute of Technology, Harbin 150001; 3.Heilongjiang Province Agricultural Academy of Science, Harbin 150030; 4.Public Health Colloge of Harbin Medical University, Harbin 150086)

【机构】东北农业大学食品学院；哈尔滨工业大学食品科学与工程学院；黑龙江省农业科学研究院；哈尔滨医科大学公共卫生学院哈尔滨150030；哈尔滨150001；哈尔滨150030；哈尔滨150086；

【摘要】从甘肃甘孜地区传统发酵乳中采用稀释涂布、划线分离的方法分离得到55株乳酸菌,通过一级筛选:传代试验、凝乳时间、酸奶酸度、质构、保水率及凝乳时风味的感官评价,筛选出8株风味独特、凝乳时间短、遗传性状稳定的乳酸菌。通过二级筛选:后酸化能力、产乙醛能力、产双乙酰能力、冷藏过程中活菌数、耐酸、耐胆盐能力和抑菌能力,最后筛选出优良乳酸菌杆菌两株、球菌两株可作为发酵剂用于酸乳的生产。更多还原

【Abstract】 55 strains lactic acid bacteria were isolated from traditional fermented milk in Ganzi region of Gansu. After selecting by first grade: Transferring of culture, setting time, acidity, texture, protective water and flavor, 8 strains were obtained for second selection including souring rate, capability of produce acetaldehyde, capability of produce diacetyle, lively bacterium number stored in 4℃, capability of endure acid, capability of endure cattle gallbladder salt and inhibitory activity. Finally, selecting 2 strains lactobacillus, 2 strains streptococcus may be used as the starter culture of yogurt.更多还原

【关键词】传统发酵乳；乳酸菌；分离；筛选；
【Key words】 traditional fermented milk； lactic acid bacteria； isolation； selection；

【基金】国家“十一五”奶业支撑计划项目;黑龙江省教育厅资助项目;黑龙江省“十一五”科技攻关项目(GA06B201-4)。

【文献出处】食品科技 ,Food Science and Technology , 编辑部邮箱 ,2007年08期

【分类号】TS252.1
【被引频次】7
【下载频次】267

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