| 酸奶发酵菌株特性的研究 |
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| 引用本文： | 邵秀丽,王吉庆,菅广宇.酸奶发酵菌株特性的研究[J].中国农学通报,2009,25(18):93-95. |
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| 作者姓名： | 邵秀丽 王吉庆 菅广宇 |
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| 作者单位： | 河南农业大学园艺学院,郑州,450002 |
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| 基金项目： | 河南省农业厅"河南省西瓜优良新品种种子繁育基地建设及配套栽培技术推广" |
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| 摘 要： | 摘要：通过对酸奶发酵菌株保加利亚乳杆菌(Lb)和嗜热链球菌(St)在培养基中的活菌数OD值及pH值的研究，得出两菌最适收获期分别是16h、14h；两菌1：1混合接种发酵效果优于单株发酵且在脱脂乳培养基中活茵数达到8.5x108cfu／g。
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| 关 键 词： | 烤烟 烤烟 根系 研究进展 |
| 收稿时间： | 2009-04-09 |
| 修稿时间： | 2009-05-11 |
Study on Characteristics of Yoghurt Fermentation Strains |
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| Shao Xiuli,Wang Jiqing,Jian Guangyu.Study on Characteristics of Yoghurt Fermentation Strains[J].Chinese Agricultural Science Bulletin,2009,25(18):93-95. |
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| Authors: | Shao Xiuli Wang Jiqing Jian Guangyu |
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| Institution: | (College of Horticulture, Henan Agricultural University, Zhengzhou 450002) |
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| Abstract: | Abstract：In this paper, The viable cells number and OD and pH were studied to get the optimum harvesting period of fermentation. The results showed that the were 16 hour and 14 hour,St and Lb 1∶1 mixed was better than single fermentation and the viable bacteria counts in skimmed milk could reach 8.5x108 cfu／g |
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| Keywords: | Key words: Lactobacillus bulgaricuszz streptococcus thermophiluszz viable bacteria countszz Mixd fermentationzz |
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