| 优良保加利亚乳杆菌菌株的筛选及增殖培养 |
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| 引用本文： | 程艳宇,李妍,刘晓辉,张列兵.优良保加利亚乳杆菌菌株的筛选及增殖培养[J].中国乳品工业,2010,38(7). |
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| 作者姓名： | 程艳宇 李妍 刘晓辉 张列兵 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 现代农业产业技术体系建设专项资金资助 |
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| 摘 要： | 以24株德氏乳杆菌保加利亚亚种菌株为材料,通过发酵特性分析,包括产酸、产粘、后酸化及发酵风味质地等感官特性,从中筛选出具有优良发酵特性的菌株L3,LB和M28.并对LB菌株的增殖培养基进行了初步探讨,为酸奶发酵剂的开发奠定一定基础.
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| 关 键 词： | 保加利亚乳杆菌 发酵特性 增殖培养 |
Screening and multiplication culture of excellent Lactobacillus delbrueckii subsp bulgaricus strains |
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| CHENG Yan-yu,LI Yan,LIU Xiao-hui,ZHANG Lie-bing.Screening and multiplication culture of excellent Lactobacillus delbrueckii subsp bulgaricus strains[J].China Dairy Industry,2010,38(7). |
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| Authors: | CHENG Yan-yu LI Yan LIU Xiao-hui ZHANG Lie-bing |
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| Affiliation: | CHENG Yan-yu,LI Yan,LIU Xiao-hui,ZHANG Lie-bing(College of Food Science and Nutrition Engineering,China Agriculture University,Beijing 100083,China) |
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| Abstract: | Three strains L3,LB and M28 which had excellent fermentation characteristics were screened from 24 Lactobacillus delbrueckii subsp bulgaricus by analysising their properties,including acid-producing ability,slime-producing ability,postacidification property and sen-sory quality of fermentation flavor and texture.Finally,the multiplication medium of LB bacteria was preliminarily studied,which could lay a foundation for the development of yogurt starter. |
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| Keywords: | Lactobacillus delbrueckii subsp bulgaricus fermentation characteristics multiplication culture |
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