Isolation of Lactobacilli from Self-made Yoghourt by Herdsmen in Gannan Pasturing Area and Study on Their Fermentation Performances

doi:10.7506/spkx1002-6630-200903046

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 204-208.doi: 10.7506/spkx1002-6630-200903046

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Isolation of Lactobacilli from Self-made Yoghourt by Herdsmen in Gannan Pasturing Area and Study on Their Fermentation Performances

GAN Bo-zhong，DU Ning-juan，LI Fan，TUO Yan-feng，WANG Ya-long，LIU Jun-wei

(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received:2008-01-21 Revised:2008-10-01 Online:2009-02-01 Published:2010-12-29
Contact: GAN Bo-zhong E-mail:ganbz@126.com

Abstract

Abstract:

Twelve strains of Lactobacilli were isolated with selective culture medium from self-made yoghurt by herdsman in Gannan pasturing area. Through inoculation and culture, 5 strains of A, B, C, D and E with special flavor, good texture and stable inheritable character were screened out, among which, four were cocci and one was bacillus. Then their fermentation performances were studied and sensory evaluation of their fermented yoghurt was conducted. The results revealed that the quality of yoghurt fermented by these five strains of Lactobacilli is excellent, especially Bacillis C and Coccus A are mostly suitable for singlefermentation.

Key words: self-made yoghurt in pasturing area, lactic acid bacteria, isolation, fermentation performance

CLC Number:

TS252.54

GAN Bo-zhong，DU Ning-juan，LI Fan，TUO Yan-feng，WANG Ya-long，LIU Jun-wei. Isolation of Lactobacilli from Self-made Yoghourt by Herdsmen in Gannan Pasturing Area and Study on Their Fermentation Performances[J]. FOOD SCIENCE, 2009, 30(3): 204-208.

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Isolation of Lactobacilli from Self-made Yoghourt by Herdsmen in Gannan Pasturing Area and Study on Their Fermentation Performances

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