[关键词]
[摘要]
报道了培养基的组成、培养温度、接种量及菌种的传代与保存等对酸奶发酵剂质量的影响，探讨了影响酸奶发酵的几个主要因素，并提出相应的控制措施。
[Key word]
[Abstract]
Some influential factors in fermentation of regular set-style yogurt, such as culture medium, cultivating temperature, inoculum size, subculturing and preservation of seed strain, were discussed here. The corresponding control measures were also put forward.
[中图分类号]
[基金项目]
广西大学科研基金资助项目（X032012）
