CAJ | 학술논문

本文将新型益生菌凝结芽孢杆菌和多种酸奶发酵菌种相组合，通过测定发酵酸奶的质构、酸度，并配以感官评定等三项指标，研究不同菌种组合对酸奶品质的影响。结果表明，在传统型酸奶（保加利亚乳杆菌、嗜热链球菌发酵）基础上加入凝结芽孢杆菌的酸奶在对比组中表现最为出色，与市场所售酸奶品质相仿。
본문장신형익생균응결아포간균화다충산내발효균충상조합，통과측정발효산내적질구、산도，병배이감관평정등삼항지표，연구불동균충조합대산내품질적영향。결과표명，재전통형산내（보가리아유간균、기열련구균발효）기출상가입응결아포간균적산내재대비조중표현최위출색，여시장소수산내품질상방。
This research has performed to study the effect of co-culture of different probiotics bacteria combination on the quality of yogurt. The Bacillus coagulans was inoculated into milk alone or with different lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophiles, Lactobacillus plantarum and Lactobacillus rhamnosus, respectively. The determination of texture, pH and sensory evaluation of the fermented yogurt has been conducted. We found that co-culture of the combination of Bacillus coagulans with Lactobacillus bulgaricus and Streptococcus thermophilus to be the accepted one, which turned out to be similar to yogurts at present markets.