不同发酵特性的嗜热链球菌与保加利亚乳杆菌共发酵的特性

为探究具有不同优良性状的嗜热链球菌株与保加利亚乳杆菌株共发酵的特性，用产酸快的嗜热链球菌StCH-1菌株和产黏好的嗜热链球菌StTA040菌株与保加利亚乳杆菌Lb0925B菌株组合，测定其组合菌株的发酵性能。通过实验发现组合菌株发酵速率均比单菌株发酵速率快，其中含有嗜热链球菌StCH-1的组合菌株发酵速率较快，而含有嗜热链球菌StTA040的组合菌株的胞外多糖产量较高，发酵乳的黏度较高，持水力较强；三组分发酵剂的发酵速率快，发酵乳在贮藏期间黏度高，持水力强，通过感官分析得出三组分发酵剂制得的发酵乳的口感和风味最佳。

Fermentation Characteristics of Lactobacillus delbrueckii subsp,bulgaricus Co-cultured with Different Streptococcus thermophilus Strains

Streptococcus thermophlius StCH-1, a strain capable of rapidly producing acid and EPS-producing S. thermophlius
StTA040, a strain with an improved ability to produce exopolysaccharides (EPS) were individually or together co-cultured with
L. bulgaricus strain (Lb0925B) to investigate their fermentation characteristics. The influence of mixed strains on
fermentation curves, EPS production, post-acidification, viscosity, water-holding capacity and sensory quality of fermented
milk was investigated. The results showed that the fermentation time was significantly shortened by the combined use
of the strains especially in the presence of StCH-1. The combined strains containing StTA040 could produce more
exopolysaccharides (EPS) and consequently higher viscosity and water-holding capacity in fermented milk. In addition,
the combination of all these three strains accelerated the fermentation process and produced fermented milk with higher
viscosity and water-holding capacity and the best taste and flavor by sensory evaluation.