| 乳酸菌H^＋-ATPase延缓酸奶后酸化的应用研究 |
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| 引用本文： | 马霞,张柏林. 乳酸菌H^＋-ATPase延缓酸奶后酸化的应用研究[J]. 乳业科学与技术, 2008, 31(5) |
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| 作者姓名： | 马霞 张柏林 |
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| 作者单位： | 河北农业大学食品科技学院,河北,保定,071000 |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | 酸奶制品在贮存过程中会发生后酸化,为推迟后酸化的发生,延长酸奶制品的保质期,通过新霉素的"加压"环境得到弱化H -ATPase乳杆菌菌株,研究了单一发酵、结合球菌发酵以及贮藏期的酸度、pH变化,试验证明弱化H -ATPase菌株能够延缓后酸化,且活菌数保持在107cfu/mL以上。
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| 关 键 词： | 乳酸菌 H -ATPase 延缓后酸化 应用研究 |
Applied Study on H+-ATPase of Lactic Acid Bacteria to Postpone Postacidification of Yogurt |
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| Ma Xia,Zhang Bolin. Applied Study on H+-ATPase of Lactic Acid Bacteria to Postpone Postacidification of Yogurt[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2008, 31(5) |
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| Authors: | Ma Xia Zhang Bolin |
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| Abstract: | Postacidification usually occurs in yogurt products during the process of storage. In older to postpone Postacidification and extend shelf life of yogurt, a mutant Lactobacillus strain with weakening H -ATPase was selected for further use through a"pressurized" environment of neomycin. Fermentation separately and fermentation with cocci was studied. Changes of acidity and pH was also researched during the period of storage, which was proved weakening H -ATPase strains could delay postacidification and the count of living strains could remain more than 107 cfu/mL. |
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| Keywords: | lactic acid bacteria H -ATPase delay postacidification applied study |
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