Study on Fermentation Characteristics of Lactococcus Separated from the Traditional Fermented Milk of Inner Mongolia
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Abstract:
According to acidity determination, 7 Lactococcus strains were screened from 11 strains isolated from the high quality traditional fermented milk of Inner Mongolia. The fermentation characteristics of these strains were studied, including ability of producing acid before the milk congeal, textural features after 24 h storage at 4℃ and ability of producing acid and the change of viable count during the storage period at 4℃. Strains KLDS 4.110 and KLDS 4.1110 showed high capability of acid producing , postacidification and textural features, and the viable count all exceeded 106 cfu/mL during the storage period at 4 ℃. The strains KLDS 4.110 and KLDS 4.1110 may be used as new fermentation strains with great development potential.
