| 干酪乳杆菌货架期的后发酵特性研究 |
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| 引用本文： | 刘荣,何楚莹,周凌华,徐致远.干酪乳杆菌货架期的后发酵特性研究[J].乳业科学与技术,2010,33(5):216-218. |
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| 作者姓名： | 刘荣 何楚莹 周凌华 徐致远 |
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| 作者单位： | 1. 百事食品(中国)有限公司,上海,200000
2. 光明乳业股份有限公司技术中心生物技术国家重点实验室,上海,200436 |
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| 基金项目： | 课题名称乳业生物技术国家重点实验室筹建 |
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| 摘 要： | 以褐色乳饮料货架期始末酸度变化为评价指标,研究了初始酸度、贮藏温度、菊粉添加量与白砂糖用量对干酪乳杆菌后发酵特性的影响。结果表明：贮藏温度对货架期酸度变化影响最显著,产品初始酸度影响其次,白砂糖用量与菊粉添加量影响较小。
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| 关 键 词： | 干酪乳杆菌 货架期 酸度 后发酵 |
Study on Post-fermentation of Lactobacillus casei in Shelf-life |
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| Liu Rong,He Chuying,Zhou Linghua,Xu Zhiyuan.Study on Post-fermentation of Lactobacillus casei in Shelf-life[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(5):216-218. |
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| Authors: | Liu Rong He Chuying Zhou Linghua Xu Zhiyuan |
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| Institution: | 2. (1 Pepsico Foods (China) Co., Ltd, Shanghai 200000, China; 2 State Key Laboratory of dairy Biotechnology, Technology Center, Bright Dairy ＆ Food Co. Ltd., Shanghai 200436, China) |
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| Abstract: | The acidity of a brown milk drink in shelf-life was chosen as the estimated index, the effects of original acidity, storage temperature, inulin and sugar content on the post-fermentation of L.casei were determined by single-factor test. The results showed that： the change of acidity in shelf-life was most significant impact by the storage temperature, followed by the initial acidity, and was less affected by amount of sugar and inulin. |
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| Keywords: | lactobacillus casei shelf-life acidity post-fermentation |
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