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.
乳酸菌培养物被称为发酵剂，它经常在许多乳制品的制备过程中被添加到乳品中。
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
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.
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