海氏肠球菌（Enterococcus hirae）发酵特性及应用

摘要

对实验所得并鉴定为海氏肠球菌（Enterococcus hirae）的菌株I-2进行发酵特性的考察,结果显示I-2具有良好的发酵特性。实验还将I-2用于酸奶发酵,并对其产品品质进行测定,各项指标均达到国家标准,且在发酵及后熟20d后活菌数依然能够保持在109CFU/mL以上,说明其具有良好的乳品开发潜力及保健功能。%Fermentation characteristics were assessed for Enterococcus hirae strain 1-2. It was indicated that the strain had excellent fermentation characteristics. All of the tested indexes of ＇.yogurt fermented with it met the requirements of relevant national standards. Besides, the number of viable cells remained above 109 CFU/mL at the end of the fermentation and after 20 days of ripening, demonstrating that the strain has promising potential for developing dairy products and excellent health benefits.