CAJ | 학술논문

通过分析凝固型酸奶后发酵过程中香气物质乙醛和丁二酮的含量，研究了保加利亚乳杆菌（LBZ）和嗜热链球菌（STZ）单一及混合菌种（LSZ、GST）后发酵过程中产香特性。结果表明香气物质丁二酮：LBZ菌种基本上保持在0.09mg/L左右；STZ菌种在34h和154h分别有个峰值，但波动较大；LSZ菌种基本较为稳定，且保持在0.23～0.31mg/L之间；GST菌种在0.73～0.92mg/L之间，是LBZ菌种的10倍左右，但总的来说呈下降趋势。香气物质乙醛：LBZ在10h为高11.68mg/L；STZ出现了两个峰值（分别34h和154h）；GST在34h有个峰值，其后逐渐下降；LSZ在154h有个峰值，在16.26～19.54mg/L之间波动，总的来说较稳定，因此LSZ为最佳凝固型酸奶菌种。
통과분석응고형산내후발효과정중향기물질을철화정이동적함량，연구료보가리아유간균（LBZ）화기열련구균（STZ）단일급혼합균충（LSZ、GST）후발효과정중산향특성。결과표명향기물질정이동：LBZ균충기본상보지재0.09mg/L좌우；STZ균충재34h화154h분별유개봉치，단파동교대；LSZ균충기본교위은정，차보지재0.23～0.31mg/L지간；GST균충재0.73～0.92mg/L지간，시LBZ균충적10배좌우，단총적래설정하강추세。향기물질을철：LBZ재10h위고11.68mg/L；STZ출현료량개봉치（분별34h화154h）；GST재34h유개봉치，기후축점하강；LSZ재154h유개봉치，재16.26～19.54mg/L지간파동，총적래설교은정，인차LSZ위최가응고형산내균충。
The aroma-producing characteristics of Streptococcus thermophilus (STZ) and Lactobacillus bulygaricus (LBZ) and their mixed bacteria (LSZ, GST) were studied by analyzing the contents of acetaldehyde and butanedione in the course of post-fermentation of set yoghurt. The results showed that for the aromatic substance butanedione, LBZ kept at 0.09mg/L or so, STZ had 2 peaks at 34h and 154h of post-fermentation with great fluctuations, LSZ fluctuated within 0.23~0.31mg/L, while GST kept within 0.73~0.92mg/L, about 10 times that of LBZ but decreased on the whole. For the aromatic substance acetaldehyde, LBZ reached as high as 11.68mg/L at 10h of post-fermentation, STZ had 2 peaks at 34h and 154h of post-fermentation, GST had 1 peak at 34h of post-fermentation but gradually decreased after that, and LSZ, with 1 peak at 154h of post-fermentation, fluctuated within 16.26~19.54mg/L, keeping stable generally. So, LSZ was regarded as the optimum bacterium for set yoghurt.