中文摘要：

本文评价了西藏灵菇源植物乳杆菌K25在发酵乳中的应用特性。结果表明，植物乳杆菌K25对商业发酵剂菌株无抑制作用；在乳中的存活能力较强；对发酵乳的pH、滴定酸度、凝胶强度、持水力以及双乙酰的均无显著影响；可提高发酵乳的粘度。

英文摘要：

The aim of the present study was to evaluate the application in fermented milk of a probiotic strain Lactobacillus plantarum K25, isolated from Tibetan kefir. The results showed that the strain exhibited no inhibition towards the commercial yogurt strains used with high survival ability in fermented milk. The strain exhibited no effect on the leves of pH, titratable acidity, gel strength, water holding capacity and diacetyl content of fermented milk. However, the use of the strain increased the viscosity of fermented milk.