用于酸乳发酵剂的嗜热链球菌的筛选.pdf

Screening of Streptococcus thermophilus for Yoghurt Starter Cultures Abstract Starter culture of lactic acid bacteria plays a crucial role in the quality of yoghurt .It makes good sense of screening out superior strain culture to promote the quality of yoghurt. Two hundred and eighty-nine strains of S. thermophilus, formerly isolated from traditional fermented milk, were screened for favorable fermentation characteristics such as fermentation speed and sensory evaluation. Twelve S. thermophilus strains were screened out by comparing with the fermentation characteristics of S. thermophilus Yc, which was obtained from a commercial starter. Milk were fermented by S.thermophilus and L. bulgaricus ND02 with 1:1 ratio (1×107cfu/g for each) at 42 ℃.The fermented milk sample were stored at 4℃ when their pH values arrived to 4.5.The fermentation time was monitored as well as pH value, titratable acidity, syneresis, free amino nitrogen, living bacterial counts and texture profile under different storage time. The sensory characteristics of these fermented milk samples after stored for 1d at 4 ℃ were also evaluated. The main conclusions are as follows: (1) 10% reconstituted whole milk were fermented by S.thermophilus strains at 42 ℃and the fermentation time was recorded when their pH values arrived to 4.5 . Sixty three S.thermophilus strains were screened out from two hundred and eighty-nine S. thermophilus strains. (2) Twelve S. thermophilus strains were screened out from sixty three S. thermophilus strains by comparing with the fermentation characteristics of yoghurt with S. thermophilus Yc. The storage characteristics of these fermented milk samples were also evaluated after s