| 酸乳中乳酸菌所产胞外多糖特性的初步研究 |
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| 引用本文： | 李全阳,夏文水.酸乳中乳酸菌所产胞外多糖特性的初步研究[J].食品科学,2004,25(2):80-84. |
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| 作者姓名： | 李全阳 夏文水 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 利用分离培养基从多种混合发酵剂分离得到15株杆菌和19株球菌，感官初选后，再通过对菌株发酵酸乳样品感官评定和胶体脱水收缩作用敏感性、持水力和表现粘度测定，经数理统计筛选出性状最优的一株杆菌和一株球菌。混合培养表明，两个菌株所形成的酸乳质量优于对照菌株的酸乳和普通市售酸乳；电镜观察显示，杆菌为产荚膜菌，球菌为产粘液菌，两株对比杆菌和球菌则没有明显的荚膜或粘液。
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| 关 键 词： | 酸乳 乳酸菌 胞外多糖 表观粘度 胶体脱水收缩作用敏感性 混合发酵剂 |
| 文章编号： | 1002-6630(2004)02-0080-05 |
Study on Characteristics of Exopolysaccharides Produced by Yoghurt Lactic Acid Bacteria |
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| LI Quan-yang,XIA Wen-shui.Study on Characteristics of Exopolysaccharides Produced by Yoghurt Lactic Acid Bacteria[J].Food Science,2004,25(2):80-84. |
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| Authors: | LI Quan-yang XIA Wen-shui |
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| Affiliation: | LI Quan-yang,XIA Wen-shui* |
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| Abstract: | A series of streptococcus strains were primailys screened by sensory evaluation the susceptibility to synerssis, thewater holding capacity and aparent viscosity of the yoghurt and were determined. The yoghurt made from mixed cultivation ofthe two strains was better than the yoghurt made from contrasting strains and market yoghurt. By using electron microscope, thebacillus was determined as film forming stram and the streptococcus a ropy strain. |
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| Keywords: | sliming yoghurt lactic acid bacteria exopolysaccharides susceptibility to syneresis apparent viscosity |
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