以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
结果表明，6株乳酸菌作为发酵剂生产酸奶感官性能优良。
The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment.
另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。
Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.
目的：对从直投式酸奶发酵剂中分离出的乳酸菌菌株传代过程中的遗传稳定性进行分析。
Objective: To analyse the genetic stability of lactic acid bacteria separated from DVS during subculture.
目的：对从直投式酸奶发酵剂中分离出的乳酸菌菌株传代过程中的遗传稳定性进行分析。
Objective: To analyse the genetic stability of lactic acid bacteria separated from DVS during subculture.
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