【摘要】 从藏区传统牦牛酸乳中分离乳酸菌,按照牦牛乳酪发酵剂的需求进行筛选,对筛选出的乳酸菌进行生化鉴定并研究其单菌株及复合菌株的产酸性能、生长性能以及凝乳性能。研究表明:从藏区传统牦牛酸乳中共分离出14株乳酸菌,经筛选得出符合牦牛乳乳酪发酵剂菌种条件的菌株有4株,即菌株H₂（戊糖乳杆菌）、L₃（干酪乳杆菌）、LD₃（植物乳杆菌）和Z₂（乳酸链球菌）,当菌株Z₂与LD₃混合作为复合发酵剂时,各项性能更佳。结论:复合菌株Z₂和LD₃适用于牦牛乳乳酪生产。更多还原

【Abstract】 The lactic acid bacteria were isolated from traditional Tibetan yak yogurt, and screened as cheese starter culture of cheese made from yak milk. Study on acid production, growth performance and curds of screened lactic acid bacteria and compound strains. Research indicates: 14 strains of lactic acid bacteria were screened form traditional Tibetan yak yogurt, among them 4 strains were suited as cheese starter culture of cheese made from yak milk. And the four strains were identified, the results indicated that H₂ strain is Lactobacillus pentose, L₃ strain is Lactobacillus casei, LD₃ strain is Plant lactobacillus and Z₂ strain is streptococcus. The influence of 4 lactic acid bacteria strains were used as starter according to different proportion and amount to processed hard cheese made from yak milk. The Z₂ and LD₃ was the best groups of the four strains on the characeristics of cheese made from yak milk.更多还原