| 类开菲尔粒发酵特性的研究 |
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| 引用本文： | 王和平,田瑞华,乌云,黄艳萍,杜美丽,刘歆瑜. 类开菲尔粒发酵特性的研究[J]. 乳业科学与技术, 2004, 26(4): 153-155 |
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| 作者姓名： | 王和平 田瑞华 乌云 黄艳萍 杜美丽 刘歆瑜 |
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| 作者单位： | 教育部乳品生物技术与工程重点实验室,内蒙古乳制品研究与培训中心,内蒙古呼和浩特,010018 |
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| 摘 要： | 该研究揭示了类开菲尔粒发酵乳酸度受发酵条件影响的主次顺序分别为时间、温度、接种量；乙酸、乳酸含量受发酵条件影响的主次顺序分别为温度、时间、接种量；甲酸含量受发酵条件影响的主次顺序分别为温度、接种量、时间。1：10接种、37℃条件下发酵16小时产酸量较高.
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| 关 键 词： | 开菲尔粒 接种量 发酵乳 发酵特性 发酵条件 产酸量 乳酸含量 温度 顺序 酸度 |
| 文章编号： | 1671-5187(2004)04-0153-03 |
| 修稿时间： | 2004-10-10 |
Fermentation Properties of Kefir-like Grain in Milk |
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| Wang Heping,Tian Ruihua,Wu Yun,Huang Yanping,Du Meili,Liu Xinyu. Fermentation Properties of Kefir-like Grain in Milk[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2004, 26(4): 153-155 |
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| Authors: | Wang Heping Tian Ruihua Wu Yun Huang Yanping Du Meili Liu Xinyu |
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| Abstract: | The fermentation properties of kefir-like grain in milk was studied. T he acidity was mainly affected by fermentation time, next temperature, and then quantities of kefir-like grain inoculated; the acetic acid and formic acid was m ainly affected by temperature, next time, and then quantities of kefir-like grai n inoculated, and lactic acid was mainly affected by temperature, next quantitie s of kefir-like grain inoculated, and then time. |
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| Keywords: | Kefir-like Grain Fermentation Properties |
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