保加利亚乳杆菌和嗜热链球菌相互作用的研究

探讨了嗜热链球菌和保加利亚乳杆菌之间的相互作用(拮抗和共生效果)，指出这两个菌种的许多菌株在代谢过程中会产生过氧化氢、细菌素等抑菌性物质，导致嗜热链球菌与保加利亚乳杆菌间表现出非协同生长的现象。在此基础上，建立了评价发酵剂之间相互作用的新的指标体系，旨在方便优良酸奶发酵剂菌种的筛选工作。

Interactions between Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus used as starter cultures for the production of yogurt

The interactions, including symbiosis and antagonism between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains were discussed. The mechanism causing unbalance growth of strains from the two species was stated based on the release of antagonistic compounds like peroxides hydro-gen and bacteriocins. A renewed system was established to evaluate the interactions among the strains of yo-gurt starter. The new criteria might be helpful in selecting strains to be used as yogurt starter culture.