酸奶弱后酸化发酵剂乳酸菌育种技术研究进展

后酸化是影响酸奶贮藏期间感官品质和风味特性的重要因素,是决定产品货架期的重要指标。弱后酸化发酵剂菌种的选育是优良发酵剂开发的重要技术手段。通过诱变育种筛选出具有弱后酸化特性的菌株,是延缓酸奶贮藏期间后酸化的技术途径之一。国内外围绕弱后酸化发酵菌株选育,采用诱变育种方法开展了大量卓有成效的研究。本研究针对诱变育种的方法、原理与研究现状,结合本课题组近几年关于发酵剂菌种弱后酸化的研究工作,对弱后酸化乳酸菌菌种的诱变育种进行了简要阐述与展望。

Breeding of lactic acid bacteria with low post-acidification in yoghurt: Progress in research

Abstract: Post-acidification is an important factor affecting the sensory quality and flavor characteristics of yoghurt during storage, and it is an important indicator that determines the product shelf life. A low post-acidification effect is an essential technical criterion in selecting and developing good fermentation starters. The selection of mutation breeding strains that has such property is one of the strategies in delaying the post-acidification process during product storage. Numerous valuable researches have been carried out and shown the feasibility of using mutation breeding for low post-acidification strains. This paper discussed the methodology, the principles, and the current research situation of the field together with the related work performed by our research team in recent years, meanwhile, briefly introduced the progress and future perspective on the application of low post-acidification lactic acid bacteria.