| 利用新分离青春双歧杆菌制作酸奶的研究 |
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| 引用本文： | 张洁,刘宇超,于颖,徐桂花. 利用新分离青春双歧杆菌制作酸奶的研究[J]. 乳业科学与技术, 2010, 33(4): 156-159 |
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| 作者姓名： | 张洁 刘宇超 于颖 徐桂花 |
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| 作者单位： | 1. 宁夏大学农学院食品系,宁夏银川,750021
2. 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
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| 摘 要： | 研究新分离青春双歧杆菌在酸奶制作中的应用,采用驯化后的青春双歧杆菌与嗜热链球菌混合发酵的方法制作双歧酸奶。以产酸能力、活菌数量、风味为产品指标。结果表明：当混合菌种配比（双歧杆菌/嗜热链球菌）为1：1时,不仅缩短了发酵时间,双歧杆菌活菌数也达到了10^9cfu/mL,而且酸奶的品质和口味均有所改善。
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| 关 键 词： | 青春双歧杆菌 酸奶 研究 |
Research on Yogurt Production of Using a New Bifidobacterium Adolescentis |
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| Zhang Jie,Liu Yuchao,Yu Ying,Xu Guihua. Research on Yogurt Production of Using a New Bifidobacterium Adolescentis[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2010, 33(4): 156-159 |
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| Authors: | Zhang Jie Liu Yuchao Yu Ying Xu Guihua |
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| Affiliation: | Zhang Jie1,LiuYuchao2,YuYing1,Xu Guihua1 (1 Food Department,College of Agricultur,Ningxia Univercity,Yinchuan of Ningxia 750021,China,2 College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot of Inner Mongolia 010018,China) |
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| Abstract: | This study research the application of a new separation of Bifidobacterium adolescentis in manufacture yogurt and adopt the method of mixed fermentation-mixing domesticated Bifidobacterium adolescentis and Streptococcus thermophilus-to produce yoghurt.Taking the acid production capacity, number of living bacteria, and flavor as index, the result showed that when the ratio of mixed bacteria (Bifidobacterium adolescentis/Streptococcus thermophilus) 1:1 manufacture yogurt, not only shortened the fermentation t... |
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| Keywords: | Bifidobacterium adolescentis yogurt research |
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