混菌发酵对酸奶发酵进程及风味物质的影响
Effect of Mixed Bacteria Fermentation on Fermentation Process and Flavor Substances of Yoghurt
甘莉莉 1谭慧林 1包东东 1夏云1
作者信息
- 1. 阿克苏地区检验检测中心,新疆 阿克苏 843000
- 折叠
摘要
本文以新疆拜城县赛里木酸奶中分离出的酵母菌和乳酸菌为出发菌株,通过单菌和混菌发酵实验,探讨了它们对乳酸菌和酵母菌菌落总数的影响.结果表明,混菌发酵能显著促进乳酸菌和酵母菌生长,发酵后乳酸菌和酵母菌的总数均高于单菌发酵.此外,混菌发酵的酸奶具有更浓郁的风味,这一研究结果为乳制品的多样化开发提供了理论支持.
Abstract
In this study,yeast and lactic acid bacteria isolated from Salimu yoghurt in Baicheng County,Xinjiang were used as the starting strains.The effects of yeast and yeast on the total number of lactic acid bacteria and yeast colonies were studied by single and mixed fermentation experiments.The results showed that mixed fermentation could significantly promote the growth of lactic acid bacteria and yeast,and the total number of lactic acid bacteria and yeast after fermentation was higher than that of single fermentation.In addition,yoghurt fermented with mixed bacteria has a stronger flavor,which provides theoretical support for the diversification of dairy products.
关键词
赛里木酸奶/发酵剂/混菌/发酵/挥发性风味物质Key words
Salimu yoghurt/starter/mixed bacteria/fermentation/volatile flavor substances引用本文复制引用
基金项目
新疆维吾尔自治区自然科学基金地州科学基金项目(2021D01F62)
出版年
2024
NETL
NSTL
万方数据