在添加5%(v/v)番茄汁的改良配方乳中对植物乳杆菌ST-Ⅲ单菌或与嗜热链球菌及保加利亚乳杆菌混合发酵的生长特性、发酵乳风味进行了研究.结果表明,在脱脂乳中添加5%(v/v)番茄汁可以明显缩短植物乳杆菌ST-Ⅲ单菌发酵时的凝乳时间,提高其活菌数.在改良的配方乳中,三菌混合发酵制备的发酵乳具有良好的酸奶风味、无涩味.但与单菌发酵相比,植物乳杆菌ST-Ⅲ的生长受到保加利亚乳杆菌的抑制而使其活菌数有所减少.%The glow th and ferm entation characteristics of Lactobacillus plantarum ST-Ⅲ strain as a singb starter or as m ixed starter com bined w ith yoghurt starters in skim m ilk supplem in skim m ilk supplem ented w ith 5%(v/v)tom ato juice w as studied .The results show ed that when Lb. Plantarum ST-Ⅲ em pbyed as the single starter,the supplem entation of tom ato juice at at5% (v/v) bvel in skin m ilkcould significatly acceleratd the coagulation and increase its viable cells. The fem ented m ilk prepared from skin m ilk supplem ented with 5% (v/v)tom ato juice by Lb.plan tarum ST-Ⅲ com bined with yoghurts starters possessed of desired tex ture as w ellas flavor of typical yoghurt. 0n the contrary ,,the viable cells of Lb. Plantarum ST-Ⅲ in ferm en skim m ilk prepared by m ixed starters w ere few er than those of fem en ted skim m ilk prepared by Lb.plantarum ST-Ⅲ a sole starter.
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