胡豆1，林凤英2，梁钻好2，刘玉冰3，杜冰2*

（1广东实验中学，广东广州510375；2华南农业大学食品学院，广东广州510642；3广州丹吉儿生物科技有限公司，广东广州510642）

摘要：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。关键词：酸奶；发酵；益生菌

The Effects of Different Groups of Bacteria to Yogurt

HU Dou1，LIN Feng-ying2，LIANG Zuan-hao2，LIU Yu-bing3，DU Bing2*

（1 Guangdong Experimental High School，Guangzhou 510375，China；2 College of Food Science，South China Agricultural University，Guangzhou 510642，China；3 Guangzhou Dnjoy Biotechnology Co.，Ltd.，Guangzhou 510642，China）

Abstract: This research has performed to study the effect of co-culture of different probiotics bacteria combination onthe quality of yogurt. TheBacillus coagulans was inoculated into milk alone or with different lactic acid bacteria such asLactobacillus 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. Wefound that co-culture of the combination of Bacillus coagulans with Lactobacillus bulgaricus and Streptococcusthermophilus to be the accepted one，which turned out to be similar to yogurts at present markets.

Key words: yogurt；fermentation；probiotic

（2015年第18卷第2期）