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.

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