酿酒酵母对贮存期发酵乳特性的影响

摘要

To research the effect of Saccharomyces cerevisiae on the characteristics of fermented milk during the storage period.The results showed that the growth of Saccharomyces cerevisiae with Lactic acid bacteria is characterised by stimulatory effects that involve both Saccharomyces cerevisiae and Lactic acid bacteria,it is helpful for stabilizing the number of living bacteria in the fermented milk; Saccharomyces cerevisiae has an influence on firmness,consistency and cohensiveness of the fermented milk,especially the consistency and cohensiveness of the fermented milk have significantly effect during the mid-to late of the storage period; The pH of the fermented milk by co-cultures of Saccharomyces cerevisiae and Lactic acid bacteria is lower than that by Lactic acid bacteria inoculated alone.%通过添加酿酒酵母,研究了酿酒酵母对贮存期发酵乳特性的影响.结果表明,乳酸菌和酿酒酵母存在相互促进作用,这有利于发酵乳中活菌数的稳定;添加酿酒酵母后,发酵乳的坚实度、稠度和黏度均产生了变化,在贮存中后期稠度和黏度具有显著性差异;添加酿酒酵母的发酵乳与乳酸菌单独发酵的发酵乳相比pH值较低.