| 高产酸性能乳酸菌的筛选及产酸机理研究 |
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| 引用本文： | 马春丽,张兰威.高产酸性能乳酸菌的筛选及产酸机理研究[J].食品工业科技,2010(1). |
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| 作者姓名： | 马春丽 张兰威 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江哈尔滨,150030
2. 哈尔滨工业大学食品与工程学院,黑龙江哈尔滨,150090 |
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| 摘 要： | 为选择产酸性能优良的乳酸菌用于酸奶生产,本实验对生产酸奶常用的保加利亚乳杆菌和嗜热链球菌的产酸能力进行了研究,测定了其发酵过程中滴定酸度和pH的变化,并对其产酸机理进行了初探。研究结果表明,乳酸菌各菌株的产酸能力各不相同,菌株TM111-S产酸速度较快,pH下降速度较快,发酵凝乳最终pH较低。乳酸菌产酸能力与菌体细胞内β-半乳糖苷酶的量相关。筛选性能优良乳酸菌菌株对生产高质量的酸奶,提高工业化生产效率具有一定的意义。
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| 关 键 词： | 酸奶 乳酸菌 酸度 β-半乳糖苷酶 |
Study on screening of high acid-produing strains and mechanism of acid-produing |
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| MA Chun-li,ZHANG Lan-wei.Study on screening of high acid-produing strains and mechanism of acid-produing[J].Science and Technology of Food Industry,2010(1). |
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| Authors: | MA Chun-li ZHANG Lan-wei |
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| Affiliation: | MA Chun-li1,ZHANG Lan-wei2(1. College of Food Science,Northeast Agricultural University,Harbin 150030,China,2.College of Food Science , Technology,Harbin Institute of Technology,Harbin 150090,China) |
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| Abstract: | Lactic acid bacteria(LAB)strains were selected from Streptococcus thermophilus(S.t)and Lactobacillus bulgaricus(L.b)which were widely used in the preparation of yogurt,and their acid-producing capability was studied in order to screen out high acid-producing bacteria from LAB.The changes in titrable acidity and pH of six LAB strains were detected during fermentation.The mechanism of acid-produing about LAB was discussed.The results indicated the acid-produing capability was different among six LAB strains,a... |
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| Keywords: | yogurt lactic acid bacteria acidity β-galactosidase |
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