CN1793325A - Aromatic type direct putting type ferment agent for sour milk - Google Patents
Aromatic type direct putting type ferment agent for sour milk Download PDFInfo
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- CN1793325A CN1793325A CN 200510010587 CN200510010587A CN1793325A CN 1793325 A CN1793325 A CN 1793325A CN 200510010587 CN200510010587 CN 200510010587 CN 200510010587 A CN200510010587 A CN 200510010587A CN 1793325 A CN1793325 A CN 1793325A
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- 125000003118 aryl group Chemical group 0.000 title claims abstract description 8
- 235000021262 sour milk Nutrition 0.000 title claims description 34
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 23
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 21
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000000926 separation method Methods 0.000 claims abstract description 14
- 238000000746 purification Methods 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 238000004321 preservation Methods 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- 241000194017 Streptococcus Species 0.000 claims description 21
- 238000004108 freeze drying Methods 0.000 claims description 15
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 238000011156 evaluation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
- 238000004611 spectroscopical analysis Methods 0.000 claims description 4
- 229960005486 vaccine Drugs 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- 230000006872 improvement Effects 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 239000007858 starting material Substances 0.000 abstract description 19
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013618 yogurt Nutrition 0.000 abstract description 6
- 241000186660 Lactobacillus Species 0.000 abstract description 4
- 229940039696 lactobacillus Drugs 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 241000194020 Streptococcus thermophilus Species 0.000 abstract 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 238000002955 isolation Methods 0.000 abstract 1
- 230000002085 persistent effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 235000013365 dairy product Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019846 buffering salt Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000012204 lemonade/lime carbonate Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000033458 reproduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
本发明公开一种芳香型直投式酸奶发酵剂制作方法。继承了以往直投式发酵剂活菌数高(可达到1010cfu/g以上)、发酵时间短的优点，克服了保质期短、不能传代保存的缺点，所发酵的产品风味独特，口感清新，酸度适中，货架期长，香味浓郁、持久。就地取才，成本低廉，生产周期短，适合工业化生产。本发明工艺方法为：1.嗜热链球菌鉴定、分离纯化、培养与保存。2.保加利亚乳杆菌的鉴定、分离纯化、培养与保存。在紫外无菌间中无菌操作将冻干的嗜热链球菌、2株乳杆菌，－80℃保存即可。The invention discloses a method for preparing an aromatic direct-throwing type yogurt starter. Inheriting the advantages of high viable bacteria count (up to 10 10 cfu/g or more) and short fermentation time of the previous direct-injection starter, it overcomes the shortcomings of short shelf life and inability to be preserved from generation to generation. The fermented product has a unique flavor and a fresh taste. Moderate acidity, long shelf life, rich and persistent aroma. Local talent acquisition, low cost, short production cycle, suitable for industrial production. The process method of the present invention is as follows: 1. Streptococcus thermophilus identification, separation and purification, cultivation and preservation. 2. Identification, isolation, purification, cultivation and preservation of Lactobacillus bulgaricus. Freeze-dried Streptococcus thermophilus and 2 strains of Lactobacillus were aseptically operated in the ultraviolet aseptic room and stored at -80°C.
Description
Technical field:
The present invention is a kind of ferment agent for sour milk.Belong to microbial technology field.
Technical background:
Sour milk obtains very fast development because of it has exclusive local flavor, high nutrition, high digestibility and health-care effect, is subjected to people's favor.At present, China is 0.5 kilogram of sour milk consumption less than per capita, far below Europe 20 kilograms the level of consumption per capita.Nearly 2 years, China's sour milk industry was with 40% speed increment, and ferment agent for sour milk becomes the determinative that influences sour milk quality quality.So-called starter means the culture into the specified microorganisms of making sour milk and lactobacillus drink Chinese system of weights.Before making sour milk and lactobacillus drink, must at first develop starter.Some scientists of west just begin the research of hyperconcentration ferment agent for sour milk to 19th-century to the twentieth century initial stage latter stage, have formed certain scale of commercially producing at present.Denmark Han Sen centralab succeeded in developing hyperconcentration Yoghourt fermentation preparation series product in 1988, and Denmark Hansen Corp. pushed its hyperconcentration Yoghourt fermentation preparation series product to Chinese market in 1994.At present, on market, can also see the hyperconcentration ferment agent for sour milk that states such as France, Germany and Japan produce.
Follow the development of poor yogurt production technology, the preparation method of ferment agent for sour milk also is developed and improves.Product performance according to ferment agent for sour milk are divided into three types with it in the world: Yo-Flex ferment agent for sour milk, AB starter and Nu-Trish starter.
This is that Denmark Han Sen centralab is through in a few years making great efforts, by separating, screen, tame, cultivate, a kind of novel ferment agent for sour milk of developing in the end of the year 1988, commercial Yo-Flex by name for the Yo-Flex ferment agent for sour milk.This starter also is made up of thermophilus streptococcus and lactobacillus bulgaricus, now produced the Yo-Flex ferment agent for sour milk of the direct use of hyperconcentration, need not do any pre-cultivation in the dairy plant, directly add in the raw dairy and ferment, can greatly reduce the risk of pollution of phage, guarantee the normal ratio of two kinds of bacterial classifications in the product, thereby make constant product quality.
A and B in biological ferment agent for sour milk-AB starter AB starter are writing a Chinese character in simplified form of Lactobacterium acidophilum and bifidus bacterium English name.Generally acknowledged that now Lactobacterium acidophilum and bifidus bacillus can reproductions in people's enteron aisle, the former survives in small intestine, and the latter is lodged in the large intestine.Experiment shows: it is beneficial to digestion organs to take in the dairy products that contains these two kinds of viable bacterias.Denmark Hansen Corp. began one's study to this bio-fermentation agent in 1985, they and several families dairy plant's cooperation research and development.France had also carried out this development work afterwards, and had obtained comparatively significant achievement.At present, the gloomy laboratory of the Chinese has been produced directly use type of hyperconcentration " AB " fermented-milk and sour milk product, and produces a series of " AB " starter, becomes the nutritive health-care food that a class is popular.
Though the sour milk health protection effect that Nu-Trish starter " AB " starter is produced is fine, only generate lactic acid, acetic acid and a small amount of formic acid, hexanol, succsinic acid during these two kinds of lactobacillus-fermenteds, do not produce other aromatoising substance, so product special flavour is relatively poor.The Denmark expert cultivates into working stock culture with single bacterial classification thermophilus streptococcus respectively with single bacterial classification lactobacillus bulgaricus when research, in these two kinds of working stock cultures of inoculation, and directly use type of inoculation freeze-drying AB starter.Owing to inoculated the common sour milk starter, yoghurt bacterium has been controlled fermenting process, has shortened fermentation time, and product has pure sour milk local flavor.Existing four kinds of this type of starter is that four kinds of single bacterial classification thermophilus streptococcuses and AB starter culture mix, and also can claim the ABT starter.Produce health cultured milk prods such as various fermented-milks, ice-creams, frozen yogurt with this type of starter.
Up to now, the report of domestic existing prepared in laboratory hyperconcentration ferment agent for sour milk technology.The high pine and cypress of Inner Mongol institute in 1991 etc. have been delivered the research report of efficient Lactobacterium acidophilum starter first, and the author utilizes buffering salt to carry out the cultivation of Lactobacterium acidophilum, makes the cell count in the nutrient solution reach 6.5 * 10
9Cfu/ml, then through centrifugal, with protective material, after the vacuum lyophilization, total cellular score reaches 8.3 * 10
10Cfu/g.Nineteen ninety-five, Heilungkiang using microbe institute Liu Yu peak etc. utilizes lime carbonate to cultivate the acid-fermentation agent as the skimming milk of buffer reagent, and cell concentration reaches 5.69 * 10
9Cfu/ml, the high speed frozen centrifugation obtains thalline then, and behind the vacuum-freeze-dry, viable count reaches 4.2 * 10
10Cfu/g.In addition, the Lv Bing of Wuxi light industry university etc. has developed the novel ferment agent for sour milk with different viscosity, local flavor and nourishing function, also the protectant mechanism of action of milk-acid bacteria in the freeze-drying process is studied simultaneously.Provide fine theoretical basis for screening efficient protective material.Domestic so far, the research of direct putting type ferment agent for sour milk is also mainly rested on The apparent phenomenon and production technique aspect, domesticly still fail to produce and the DVS lactobacillus inoculation of external product with performance.The employed DVS bacterial classification of domestic sour milk enterprise, the overwhelming majority are from external import, the product of packing at home.From buying the DVS bacterial classification abroad, the annual need spends nearly hundred million yuan.Homemade ferment-fermented sour milk, taste and quality and on the shelf time, certain gap is arranged with the sour milk produced from the dry powder leaven of external introduction.At present, the technology of preparing of the domestic hyperconcentration ferment agent for sour milk of China is also not really perfect, and the bacteria living rate is low, and the shelf time is short, and particularly the suitability for industrialized production technology does not also develop, and commercialization hyperconcentration ferment agent for sour milk is domestic also not to have manufacturer production.
Summary of the invention:
The present invention seeks to disclose a kind of aromatic type direct putting type ferment agent for sour milk making method.Having inherited in the past, throw type leaven viable count height (can reach 10
10More than the cfu/g), the short advantage of fermentation time, overcome the shortcoming that the quality guaranteed period is short, can not go down to posterity and preserve, the product special flavour uniqueness of being fermented, mouthfeel is pure and fresh, acidity is moderate, shelf-lives is long, aromatic flavour, lastingly.Get on the spot, with low cost, with short production cycle, be fit to suitability for industrialized production.
Processing method of the present invention is:
A, thermophilus streptococcus evaluation, separation and purification, cultivation and preservation.
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry.
(2) separation and purification: thermophilus streptococcus is carried out sharp separation at the M17 solid medium with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the thermophilus streptococcus of purifying.
(3) cultivate: in 42 ℃ of constant incubators, (0.5 gram glucose, 0.5 gram lactose) cultivates 8 hours to logarithmic phase in the PY substratum of thermophilus streptococcus with improvement with purifying.
(4) freeze-drying: the spissated cultivation of thermophilus streptococcus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours.
(5) preserve: will seal after the thermophilus streptococcus exhaust after the freeze-drying, be put in-80 ℃ of refrigerator-freezers and preserve.
The evaluation of B, lactobacillus bulgaricus, separation and purification, cultivation and preservation.
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry.
(2) separation and purification: with lactobacillus bulgaricus partly optionally the MRS solid medium carry out sharp separation with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the lactobacillus bulgaricus of purifying.
(3) cultivate: in 37 ℃ of constant incubators, using partly the lactobacillus bulgaricus of purifying optionally, the MRS culture medium culturing arrived logarithmic phase in 22 hours.
(4) freeze-drying: the spissated cultivation of lactobacillus bulgaricus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours.
(5) preserve: will seal after the lactobacillus bulgaricus exhaust after the freeze-drying, be put in-80 ℃ of refrigerator-freezers and preserve.
C, proportioning:
In aseptic middle aseptic technique of ultraviolet freeze dried thermophilus streptococcus, lactobacillus bulgaricus 1, bacillus bulgaricus 2 are mixed by a certain percentage ,-80 ℃ of preservations promptly become aromatic type direct putting type ferment agent for sour milk.
Embodiment:
The present invention comprises thermophilus streptococcus; Lactobacillus bulgaricus 1; 2 three kinds of bacterial strains of lactobacillus bulgaricus.
Material and the instrument made:
(1) material: thermophilus streptococcus, lactobacillus bulgaricus 1, lactobacillus bulgaricus 2 (northeast Nong Ya university's life science and biotech research center provide bacterial strain).
(2) instrument: freeze drier, high-pressure sterilizing pot, PH meter, 37 ℃ of constant incubators, 42 ℃ of constant incubators, 43 ℃ of constant incubators, thermostatic drying chamber, opticmicroscope.
Elder generation is to evaluation, separation and purification, cultivation and the preservation of thermophilus streptococcus and lactobacillus bulgaricus.In aseptic middle aseptic technique of ultraviolet freeze dried thermophilus streptococcus, lactobacillus bulgaricus 1, bacillus bulgaricus 2 are mixed by a certain percentage ,-80 ℃ of preservations promptly become aromatic type direct putting type ferment agent for sour milk.
Use:
Adopt product that method of the present invention makes to be inoculated in the skimming milk or fresh milk after the sterilization by the amount of 1 ton of fresh milk of 40u fermentation, homogeneous is after fermentation in 4～6 hours, and curdling is solid and produce 70 ° of T of acid, gets final product.
Claims (1)
1. aromatic type direct putting type ferment agent for sour milk making method; Processing method is:
A, thermophilus streptococcus evaluation, separation and purification, cultivation and preservation;
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry;
(2) separation and purification: thermophilus streptococcus is carried out sharp separation at the M17 solid medium with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the thermophilus streptococcus of purifying;
(3) cultivate: in 42 ℃ of constant incubators, (0.5 gram glucose, 0.5 gram lactose) cultivates 8 hours to logarithmic phase in the PY substratum of thermophilus streptococcus with improvement with purifying;
(4) freeze-drying: the spissated cultivation of thermophilus streptococcus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours;
(5) preserve: seal after the thermophilus streptococcus exhaust after the freeze-drying, be put in-80 ℃ and preserve;
The evaluation of B, lactobacillus bulgaricus, separation and purification, cultivation and preservation;
(1) identifies: bacterial strain is extracted PCR method behind the DNA, identifies by RAPD figure spectrometry;
(2) separation and purification: with lactobacillus bulgaricus partly optionally the MRS solid medium carry out sharp separation with plate streak, rule repeatedly 4～5 times, single then bacterium colony propagation can obtain the lactobacillus bulgaricus of purifying;
(3) cultivate: in 37 ℃ of constant incubators, using partly the lactobacillus bulgaricus of purifying optionally, the MRS culture medium culturing arrived logarithmic phase in 22 hours;
(4) freeze-drying: the spissated cultivation of lactobacillus bulgaricus bacterium liquid is added behind the lyophilized vaccine in-20 ℃ of refrigerators pre-freeze put into freeze drier and carry out freeze-drying 24h after 2～6 hours;
(5) preserve: will seal after the lactobacillus bulgaricus exhaust after the freeze-drying, be put in-80 ℃ and preserve;
C, proportioning:
In aseptic middle aseptic technique of ultraviolet freeze dried thermophilus streptococcus, lactobacillus bulgaricus 1, bacillus bulgaricus 2 are mixed by a certain percentage ,-80 ℃ of preservations get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510010587 CN1793325A (en) | 2005-11-30 | 2005-11-30 | Aromatic type direct putting type ferment agent for sour milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510010587 CN1793325A (en) | 2005-11-30 | 2005-11-30 | Aromatic type direct putting type ferment agent for sour milk |
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| Publication Number | Publication Date |
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| CN1793325A true CN1793325A (en) | 2006-06-28 |
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| CN 200510010587 Pending CN1793325A (en) | 2005-11-30 | 2005-11-30 | Aromatic type direct putting type ferment agent for sour milk |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100429980C (en) * | 2006-09-08 | 2008-11-05 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| CN101502287B (en) * | 2009-02-18 | 2011-08-31 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN101595210B (en) * | 2006-10-03 | 2013-09-11 | 杜邦营养生物科学有限公司 | Genetic clustering of Streptococcus thermophilus strains with appropriate acidifying and textural properties for dairy fermentation |
| CN104054822A (en) * | 2014-06-26 | 2014-09-24 | 武汉光明乳品有限公司 | Yogurt fermentative lactic bacteria combination and fermenting agent |
| CN108085311A (en) * | 2016-11-21 | 2018-05-29 | 陈涛 | It is a kind of using apple block as the preparation method of the direct putting type lactic acid bacteria fermenting agent of embedding medium |
-
2005
- 2005-11-30 CN CN 200510010587 patent/CN1793325A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100429980C (en) * | 2006-09-08 | 2008-11-05 | 肖雯娟 | Method for producing zymophyte agent in direct input type for yoghourt |
| CN101595210B (en) * | 2006-10-03 | 2013-09-11 | 杜邦营养生物科学有限公司 | Genetic clustering of Streptococcus thermophilus strains with appropriate acidifying and textural properties for dairy fermentation |
| CN101502287B (en) * | 2009-02-18 | 2011-08-31 | 上海谱莱生物技术有限公司 | Method for preparing direct throwing type yoghourt leaven |
| CN104054822A (en) * | 2014-06-26 | 2014-09-24 | 武汉光明乳品有限公司 | Yogurt fermentative lactic bacteria combination and fermenting agent |
| CN104054822B (en) * | 2014-06-26 | 2017-04-05 | 武汉光明乳品有限公司 | A kind of Yoghourt fermentation lactic acid bacteria combination and leaven |
| CN108085311A (en) * | 2016-11-21 | 2018-05-29 | 陈涛 | It is a kind of using apple block as the preparation method of the direct putting type lactic acid bacteria fermenting agent of embedding medium |
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