Classification of lactic acid bacteria fermented foods

The most representative of microbial fermentation technology is lactic acid bacteria, which has a long history of application, but the research and utilization of real science began in the middle of the 19th centuryIn recent years, the excellent characteristics of food-grade lactic acid bacteria have attracted the attention of the food micro-organisms, and its application in food has become more and more extensiveAt present, lactic acid bacteria are widely used in dairy products, meat products, pickles products, sauce products and other types of fermented foodWith the development of modern biotechnology, lactic acid bacteria and people's lives and health more and more closelyDairy products are the most common lysacin fermentation application, but also the most mature fieldThe main products are fermented milk, lactic acid bacteria drinks, cream, cheese and so on1, fermented milkfermented milk is based on fresh milk or milk powder as the main raw material, by lactic acid bacteria fermentation and production productsRaw milk added or not added white sugar, stabilizer and other ingredients, dissolved and stirred evenly, by homogenization and heating sterilization (generally using 95 degrees C, 5min), reduced to the appropriate fermentation temperature, inoculated lactic acid species, in the appropriate temperature fermentation, fermentation, after fermentation, placed in the cold storage around 2-6 degrees C after cooling can be producedLactobacillus bacteria used in the production of fermented milk mainly belong to the genus Lactobacillus, streptococcus, in addition to The genus BifidobacteriaProduction is commonly used in the production of Bacillus Bulgarian Lactobacillus, heat-addicted streptococcus, Lactobacillus Lactobacillus Lactobacillus lactic acid, Pbimogage, lactobacillus, plant Lactobacillus and so onCan be fermented single-bacterial species, but generally two or more species with the useAmong them, fermented bacteria contain only thermophiliac sylococcus and Bulgarian Lactobacillus two bacteria products called yogurt, containing more bacteria or only one bacteria products called fermented milk2, lactic acid bacteria beveragelactic acid bacteria beverage is fresh milk or milk powder as the main raw material, fermented by lactic acid bacteria, and supplemented by water, white sugar, stabilizer, lactic acid and other ingredients, mixed productsRaw milk in accordance with the fermentation milk process for fermentation, water, white sugar, stabilizer and other ingredients dissolved evenly (general chemical temperature 70-80 degrees C), and then mixed, acidic, flavored, sterilization and other processes madeThe main bacteria used in the fermentation of lactic acid beverage strains include Lactobacillus cheese, side cheese lactobacillus, heat-addicted streptococcus, Bulgarian Lactobacillus, Lactobacillus Lactobacillus, plant Lactobacillus, Bifidobacteria, etc Products are divided into browning products and non-browning products according to raw material milk sterilization process, according to fermentation whether sterilization is divided into active products and sterilization type (non-in-living bacteria type) products 3, sour cream sour cream is based on the milk after the separation of the cream as the main raw material, by sterilization, lactic acid bacteria fermentation and other processes made of dairy products Sour oil is divided into natural fermented sour cream and artificial fermented sour cream according to fermentation methods Natural fermented sour cream to the original microorganisms in the milk as a fermentation agent, let it naturalfermentation Artificial fermentation sour cream, after sterilizing the cream, and then add pure culture of lactic acid bacteria, so that it fermented and made There are the following types of lactic acid bacteria used in the production of sour cream: Lactobacillus lactic acid (lactose subspecies, lactic acid subspecies, diacetyl subspecies), enterocoscopy, fermented Lactobacillus and so on 4, cheese cheese refers to raw milk after sterilization, cooling, add the appropriate amount of lactic acid bacteria and coagulase, so that protein (mainly casein) in the bacteria fermentation and coagulated enzyme under the action of solidification, excluding whey, the clot squash into a block and make products The lactic acid bacteria used to produce cheese vary depending on the type of cheese Commonly used strains are Lactobacillus Lactobacillus (lactose subspecies, lactic acid subspecies, diacetyl subspecies), Cheese Lactobacillus, Bacillus Lactobacillus Swiss, Lactobacillus acid, Bulgarian Lactobacillus and enterocosis More than two lactic acid bacteria are usually used in production Individual cheesewith with local characteristics will also use mold, white mold and other mold, such as blue-print cheese, white mold cheese and so on 5, other in the development of history, different regions, different ways of life, but also formed a different local characteristics of fermented dairy products, such as the Caucasus region of Kefir, using dozens of bacteria of kefir fermentation; with the progress of science and technology and the research of technical personnel, there are different types of fermented dairy products are constantly developed, such as sour milk powder is by spray drying and other methods, remove the water from yogurt, and then by the preparation of such processes made of a convenient transport and preservation, with water in a suitable proportion of the reduction can be eaten acid dairy products, to maintain the original nutritional composition and yogurt flavor