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发酵温度对冻干乳酸菌发酵剂活菌数的影响
引用本文:李志成,张连斌,王碧德,付少杰,蒋爱民.发酵温度对冻干乳酸菌发酵剂活菌数的影响[J].西北农业学报,2006,15(2):156-158.
作者姓名:李志成  张连斌  王碧德  付少杰  蒋爱民
作者单位:1. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100
2. 轻工业西安机械设计研究所,陕西西安,710086
基金项目:陕西省西安市科技局资助项目
摘    要:以脱脂乳为基础培养基,选用保加利亚乳杆菌和嗜热链球菌混合菌种在30℃、34℃、37℃、42℃发酵,用灭菌30%Na2CO3控制发酵液pH值6.0~6.3,制成冻干发酵剂,研究发酵温度对冻干酸奶发酵剂活菌数的影响。结果表明:不同发酵温度下制得的冻干发酵剂活菌数有显著差异,尤其是在30℃发酵制得的冻干发酵剂其活菌数显著高于其它发酵温度,其冻干发酵剂活菌数高达4.2×1011cfu/g。

关 键 词:乳酸菌  发酵温度  冻干发酵剂  活菌数  脱脂乳
文章编号:1004-1389(2006)02-0156-03
收稿时间:2005-09-30
修稿时间:2005-10-30

Effect of Fermented Temperature on the Viable Bacteria Counts of Freeze-dried Starter
LI Zhi-cheng,ZHANG Lian-bin,WANG Bi-de,FU Shao-jie and JIANG Ai-min.Effect of Fermented Temperature on the Viable Bacteria Counts of Freeze-dried Starter[J].Acta Agriculturae Boreali-occidentalis Sinica,2006,15(2):156-158.
Authors:LI Zhi-cheng  ZHANG Lian-bin  WANG Bi-de  FU Shao-jie and JIANG Ai-min
Institution:College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;Xi''an Institute of Machine and Design, Xi''an Shaanxi 710086, China;Xi''an Institute of Machine and Design, Xi''an Shaanxi 710086, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China
Abstract:
Keywords:Lactic acid bacteria  Fermented temperature  Freeze-dried starter  Viable bacteria counts  Skim milk
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