CAJ | 학술논문

研究嗜热链球菌噬菌体对酸奶直投式发酵剂(direct vat set,DVS)发酵产酸、嗜热链球菌与保加利亚乳杆菌比例、酸奶黏度、口感、后酸化、乳清析出等方面的影响.结果表明:嗜热链球菌噬菌体可影响酸奶发酵剂发酵产酸、明显改变酸奶嗜热链球菌与保加利亚乳杆菌比例,导致产品黏度降低、口感变差、乳清析出及后酸化严蘑,嗜热链球菌噬菌体对DVS生产酸奶有着严重的危害.
연구기열련구균서균체대산내직투식발효제(direct vat set,DVS)발효산산、기열련구균여보가리아유간균비례、산내점도、구감、후산화、유청석출등방면적영향.결과표명:기열련구균서균체가영향산내발효제발효산산、명현개변산내기열련구균여보가리아유간균비례,도치산품점도강저、구감변차、유청석출급후산화엄마,기열련구균서균체대DVS생산산내유착엄중적위해.
This study was designed to explore effects of addition of Streptococcus thermophilus phages on physiochemical and sensory qualities of direct vat set (DVS)-fermented yogurt including viscosity, mouth-feel, post-acidification, syneresis and ratio of Streptococcus thermophilus to Lactobacillus bulgaricus. Results showed that low concentration of S. thermophilus phage could inhibit acid production, apparently change ratio of S. thermophilus to L. bulgaricus and result in decrease of viscosity, deterioration of mouth-feel, and aggravation of syneresis and post-acidification. In conclusion, addition of S. thermophilus phages exhibits serious hazard to yogurt production with DVS.