产粘乳酸球菌的筛选与鉴定 - 2011年第一期推荐文章 - 光明乳业.pdf

《乳业科学与技术》 2011 年第 1 期 （总第146 期） 1 产粘乳酸球菌的筛选与鉴定 1 1 2 2 1,2* 齐沙沙 ，陈 卫 ，艾连中 ，吴正钧 ，郭本恒 （1 江南大学 食品学院 食品科学与技术国家重点实验室，江苏无锡 214122 ；2 光明乳业股份有限公司 技术中心 乳业生物技术国家重点实验室，上海 200436 ） 摘 要：采用发酵乳粘丝法初筛与发酵乳综合品质对比法复筛相结合的方法，从我国西北部三种不同来 源的发酵制品中筛选了三株产粘性能良好的乳酸菌。经鉴定其中两株为嗜热链球菌，一株为乳酸乳球菌 乳脂亚种。选取两株嗜热链球菌与保加利亚乳杆菌进行复配发酵试验，以市售酸奶做对照，筛选出使发 酵乳粘性好、乳清析出少、感官评价好的菌株，命名为 Streptococcus thermophilus ST-1 。 关键词：嗜热链球菌；粘性菌株；筛选；酸奶 中图分类号：TS252.51 文献标识码：A 文章编号：1671-5187(2011)01-0001-05 Screening and Identification of Lactococcus with Viscosity-producing 1 1 2 2 1,2* Qi Shasha , Chen Wei , Ai Lianzhong , Wu Zhengjun , Guo Benheng (1 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi of Jiangsu 214122, China; 2 State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai 200436, China) Abstract: Three Lactic acid bacteria with viscosity-producing were get from different fermentation products from northwest of China, by sticky silk-screening method and yoghurt fermentation performance-rescreening method. Two strains were identified as Streptococcus thermophilus, one was the Lactococcus lactis subsp cremoris. Two strains of Streptococcus thermophilus were select to ferment milk with Lactobacillus bulgaricus, and then selected the strain which make the yogurt with good viscosity, low syneresis, good sensory evaluation as control with commercial yogurt. Key words: Streptococcus thermophilus, viscous strain, screening, yogurt 嗜热链球菌被誉为全球第二大重要的工业乳 实意义。 酸菌种[1]，是酸奶生产过程中不可缺少和替代的菌 在菌株的筛选中，很多学者采用胞外多糖产 种。根据发酵鲜牛乳