Abstract

Abstract: six flavour of skim milk fermented in eight species of LAB were analysted with gas chromatography.The quantity of acetaldehyde, acetone, acetic ether, isopene alcohol, produced by lactobacillus (except L.Casei) was higher than that of lactococcus. Diacetyl obviously decreased after 24h fermentation. ST-1 strain could produce more flavour materials at 37℃ than at 42℃. It were contrary with LB-1. Mesophilus LAB (SC. SD) which produced more flavour materials at 30℃ than 37℃.

Key words: Lactic acid bacteria, Fermented skim milk, Flavour material

LV Jia-Ping , LUO Cheng-Ku. [J]. FOOD SCIENCE, 1998, 19(10): 13-17.

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