摘要
利用来源于丹麦科汉森(Chr.Hansen)公司、美国杜邦丹尼斯克(DANISCO)公司和荷兰帝斯曼(DSM)公司的16个混合型直投式菌种,通过传一代前后的菌株比例、发酵活力表现、产品稳定性及感官特性、传一代发酵剂在饮用型酸奶中应用后产品的后酸特性、后风味特性及乳酸菌活菌数稳定性的综合评价,最终筛选出适宜用于传一代应用的最优菌种为DSM公司的CY-124。其传一代后仍然含有较高数量的杆菌,发酵时间在3.5h以内,对发酵活力有着明显改善,且在饮用型酸奶中应用后产品的后酸化特性、后风味特性及菌株数量稳定性良好。
Collected 16 DVS bacteria from the world＇s leading three DVS strains suppliers （Chr. Han- sen, DANISCO, DSM） and screened out generation potential strains by the proportion of strains, fer- mentation dynamic performance, product stability and sensory characteristics, four strains could ap- plied for DVS strains. Through after acidification of production, after-flavor characteristics and lactic acid bacteria number of viable ceils, eventually CY-124 was suitable for application. The generation still has high number of coli, and fermentation time was less than 3.5 h, the fermentation vitality was obviously improved, and acidification characteristics, flavor characteristics and strain quantity were found stable.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2013年第1期64-68,共5页
Journal of Hebei Agricultural University
关键词
饮用型酸奶
直投式发酵剂
传一代发酵剂
应用
drinking yoghurt direct-vat-starter（DVS）
generation culture
application
