酸乳中乳酸菌的分离及其发酵性能测试

酸乳中的乳酸菌有乳酸杆菌和乳酸球菌两种，本文选用较为简单的培养基，通过调节ｐＨ值对其进行分离。从平皿中挑选溶钙圈较大的杆菌和球菌菌落各２个作为供试菌株，进行发酵性能测试，结果表明：这些菌株均能产酸，活性较高，按比例再组合成酸乳发酵剂，使产酸时间缩短，酸度高。在实际生产中应用此法，可以不断优选高产乳酸菌株。

ISOLATION AND FERMENTATION PERFORMANCE TEST OF LACTIC ACID BACTERIA IN SOUR MILK

Lactic acid bacteria in sour milk have two species. this test choices a relatively simple medium. Through changing pH of this medium, lactic acid bacteria can be isolated. Among them, four strains are choiced for fermention test. The results show that all these strains can produce acid and their activities are satisfactory. The fermentation dose recombining with these strains can increase the acidity and shorten the time of producing acid. By this way, we can constantly choice high producing acid strain.