| 酸乳制品中挥发性盐基氮的研究 |
| |
| 引用本文： | 邱乐波. 酸乳制品中挥发性盐基氮的研究[J]. 北京农业, 2012, 0(36) |
| |
| 作者姓名： | 邱乐波 |
| |
| 作者单位： | 江苏省连云港市产品质量监督检验所,江苏连云港,222000 |
| |
| 摘 要： | 本试验使用实验室保藏和酸乳中分离得到的保加利亚乳杆菌、嗜热链球菌,将其接入鲜牛乳中制成酸乳。采用传统的凯氏定氮法,对上述菌种在发酵过程及其贮藏过程中挥发性盐基(TVBN)随时间的动态变化进行研究。
|
| 关 键 词： | 酸乳 挥发性盐基氮 乳酸菌 |
The Study on Total Volatile Base Nitrogen in Yogurt Product |
| |
| Qiu Lebo. The Study on Total Volatile Base Nitrogen in Yogurt Product[J]. Beijing Agriculture, 2012, 0(36) |
| |
| Authors: | Qiu Lebo |
| |
| Abstract: | In the experiment were studied on the dynamic changes of total volatile base nitrogen in yogurt were using traditional the Kjeldahl N analysis.Its result indicated that total volatile base nitrogen(TVBN) increased firstly and with the time extension the tendency was declining. |
| |
| Keywords: | Yogurt Volatile salt base nitrogen Lactic acid bacteria |
| 本文献已被 万方数据 等数据库收录！ |
