| 溶菌酶对鸡全蛋液乳酸菌发酵性能的影响 |
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| 引用本文： | 董开发,佘世望.溶菌酶对鸡全蛋液乳酸菌发酵性能的影响[J].江西农业大学学报,1996,18(3):264-269. |
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| 作者姓名： | 董开发 佘世望 |
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| 作者单位： | [1]江西农业大学食品科学系 [2]中德联合研究院 |
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| 摘 要： | 研究以保加利亚乳相菌和嗜的热链球菌作为发酵剂。笔首先测定了鸡全蛋液中的溶菌酶活力，然后研究了溶菌酶对试验用乳酸菌发酵性能的影响，不同杀攻方法对鸡全蛋液中溶菌酶失活率及鸡全蛋液乳酸菌发酵性能的影响。
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| 关 键 词： | 溶菌酶 鸡全蛋液 乳酸菌 发酵性能 |
EFFECT OF LYSOZYME ON THE ACTIC FERMENTATION PROPERTIES OF LIQUID WHOLE EGG |
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| Dong Kaifa, Xiong Jianhua,Wu Shiying,Zhou Yongchang,She Shiwang.EFFECT OF LYSOZYME ON THE ACTIC FERMENTATION PROPERTIES OF LIQUID WHOLE EGG[J].Acta Agriculturae Universitis Jiangxiensis,1996,18(3):264-269. |
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| Authors: | Dong Kaifa Xiong Jianhua Wu Shiying Zhou Yongchang She Shiwang |
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| Abstract: | The Mixed-strain Lactic culture, which is composed of Lactobacillus bugaricus and Streptococcus THERMOPHILUS(ratio:1:1),was useda as the e starter culture in this experiment.Firstly, the lysozyme activity of liquid whole egg was determined. Then,the influence of lysozyme on the lactic acid bacteria and the effects of sterilizing methods on the lysezyme activi-ty and the lactic acid bacteria inoculated in liquid whole egg were studied.The results showed that the lysozyme in liquid whole egg was an important inhibitor for the lactic fermentation of liquid whole egg because the addition of crystal lysozyme of the same activity as in the liquid whole egg to milk made the renneting time two hours longer, and that the two-step sterilizing method could improve the growth of the lactic acid bacteria in liquid whole egg for 94% of the inactivation of the lysozyme occured when it was used. |
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| Keywords: | lysozyme liquid whole egg lactic acid bacteria fermentation property two-step sterilizing method |
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