复合乳酸菌发酵生产天然鲜奶香基的研究

通过吖啶橙诱变提高乳酸菌的脂肪酶和蛋白酶活性,结合感官评定发酵乳风味,筛选得到了具有产香潜力的7株乳酸菌突变菌。组合各株产香菌共发酵,得到了一个能产生鲜奶香基的菌株组合。该组合在以蔗糖-葡萄糖（2∶1）为碳源、添加0.5%柠檬酸铵的牛乳产香培养基中,42℃条件下连续发酵菌株La2、Lc1和St2 12 h,发酵液均质后能作为鲜奶香基直接应用。

Study on Natural Milky Flavor Base Obtained by Fermentation with Combined Lactic Acid Bacteria

Activities of lipase and protease of lactic acid bacteria had been enhanced by mutagenesis with acridine orange.Combining with sensory evaluation of fermented milk,seven mutations which have potential of flavor production were isolated.Milky flavor base was obtained by fermentation with combined various strains of bacteria.The best fermentation condition is sucrose/glucose（2/1） as carbon source,0.5% ammonium citrate,42℃ as fermentation temperature.Fermenting of strain La2（Lactococcus lactis subsp.）、Lc1（Lcuconostoc cramoris） and St2（Streptococcaceae） for 12 hours continuously,the homogenized broth can be added to food directly as a milky flavor base.