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1.
制备浓缩型乳酸菌发酵剂的研究进展   总被引:5,自引:0,他引:5  
本文介绍了乳酸菌发酵剂,并对浓缩型乳酸菌发酵剂制备的多种方法进行了综述,以期为浓缩型乳酸菌发酵剂的制备提供参考。  相似文献   

2.
浓缩乳酸菌发酵剂的浓缩培养的研究进展   总被引:2,自引:0,他引:2  
随着国内消费者对酸奶需求量的增加以及对发酵剂品质要求不断提高,传统的液体发酵剂因为所含活菌数较少,正在被活菌含量更高、使用更方便的浓缩型乳酸发酵剂所取代。浓缩乳酸发酵剂生产的关键是对乳酸菌进行浓缩培养,以获得较高的活菌数。为进一步发展提供依据,总结了浓缩培养技术的现状和进展。  相似文献   

3.
浓缩乳酸菌发酵剂的制备   总被引:23,自引:2,他引:21  
本文着重叙述国外四种制备乳酸菌浓缩发酵剂的方法,即:离心分离法、化学中和法、缓冲盐法及渗析法,其特点及存在的问题,以促进我国开展浓缩乳酸菌发酵剂的研究和生产。  相似文献   

4.
浓缩型乳酸菌发酵剂的工业化生产   总被引:6,自引:0,他引:6  
对乳品发酵剂工业化生产中的重要技术,诸如高活力菌体的增殖培养、发酵过程控制与分析、细胞富集和生物保存等问题进行了探讨.以期为我国进一步发展浓缩型乳酸菌发酵剂提供理论依据。  相似文献   

5.
对乳酸菌冻干发酵剂的制备工艺进行了初步探索,对乳酸菌液体摇瓶培养中的参数和超滤浓缩特性参数进行了测定,确定了发酵剂冻干制备的工艺参数。在培养液中添加适量的碳酸钙,经过40℃、120r/min、15h的摇瓶培养,采用超滤法对摇瓶培养液进行菌体浓缩,然后将浓缩液进行冷冻干燥,即可得到冻干乳酸菌发酵剂。  相似文献   

6.
克里斯契耶享塞公司开发生产并在市场推出了冻结及颗粒状的高度浓缩乳酸菌产品“梯兰克特巴特塞特”。这是一种将乳酸菌发酵剂制成分别供奶酪、酸奶、酒类和面包等生产用的不同类别的发酵型商品,现在在日本由野泽组公司经营专供奶酪、酸奶等乳制品用的高浓度乳酸菌发酵剂;由日本希别尔海戈拿公司经营葡萄酒和面包用制品。  相似文献   

7.
超浓缩乳酸菌发酵剂研究进展   总被引:11,自引:1,他引:10  
超浓缩乳酸菌发酵剂研究进展□周晓宏廖永红0前言发酵剂制备对于乳酸菌发酵制品是非常重要的。传统的乳酸菌发酵剂生产利用原始菌种进行活化复壮,再进行扩大培养而成,制备过程比较复杂,且容易造成污染,菌种质量不易控制,特别是中小型发酵乳制品厂,因生产条件简陋...  相似文献   

8.
乳品发酵剂工业化生产进展   总被引:1,自引:1,他引:0  
近年来,随着国内消费者对酸奶和干酪制品需求量的激增,使得直投式发酵剂的工业化生产成为亟待解决的难题。针对上述情况,本文探讨了影响乳酸菌生长的重要因素,并对乳品发酵剂工业化生产中的重要技术,诸如发酵过程控制、细胞富集和生物保存等问题进行了综述,以期为我国进一步发展浓缩型乳品发酵剂提供理论依据。  相似文献   

9.
提高培养液中乳酸菌数的方法探讨   总被引:1,自引:0,他引:1  
乳酸菌在发酵食品中应用非常广泛,发酵乳制品主要依靠添加乳酸菌类发酵剂进行发酵.要得到较高含菌量的发酵剂,首先应该提高培养液中乳酸菌数,以保证后续浓缩干燥等工艺的实施.概述了国内外制备直投式发酵荆工艺中提高培养液中乳酸菌菌数的方法,以及行业发展前景及趋势.  相似文献   

10.
DVS乳酸菌种在我国的应用及其开发研制   总被引:4,自引:1,他引:3  
DVS发酵剂是高度浓缩和标准化的冷冻或冷冻干燥型发酵剂,它可直接加入到热处理的原料乳中进行发酵。本文总结了丹麦汉森公司、法国罗地亚公司、丹麦丹尼斯克公司等生产的菌种的种类、组成、特性、包装、运输、保藏及其应用概况。并简要介绍了DVS乳酸菌种的菌株分离鉴定、超浓缩培养、冷冻干燥、复合发酵、成本核算和未来发展趋势,为我国DVS菌种开发研制提供了有关的数据信息。  相似文献   

11.
乳酸菌对人类生活大有裨益,是工商业生产中极为重要的研究对象。乳酸菌高密度培养是其工业化应用的重要步骤。乳酸菌高密度培养可以较低的培养体积和较短的培养周期获得较高的菌体密度,提高发酵速度和发酵效果,应用于生产实践中能够减少后续发酵剂的使用量,并控制设备投资,降低生产成本。乳酸菌高密度培养受到生产菌株、培养基成分、发酵条件以及发酵模式等因素的影响。本文主要从乳酸菌高密度培养的营养消耗模式、培养基、培养条件、培养技术等方面进行综述,并展望了今后的研究方向,以期为乳酸菌发酵剂的高效制备及工业应用提供理论依据。  相似文献   

12.
直投式发酵剂生产四川泡菜的研究   总被引:1,自引:0,他引:1  
通过分析接入乳酸菌直投式发酵剂和自然发酵四川泡菜发酵过程中亚硝酸盐含量、乳酸菌菌数和产品品质的动态变化,确定直投式菌剂发酵泡菜时的菌粉添加量和食盐用量。结果表明:添加4%食盐,接入0.04%直投式发酵剂,室温25℃,发酵7d后制得的泡菜酸甜适口,色泽好。添加到直投式发酵剂终产品中的亚硝酸盐含量显著低于自然发酵组,仅为2.11μg/mL,且其乳酸菌菌数远高于自然发酵组,肠膜明串珠菌和植物乳杆菌菌数分别达到6.42×107cfu/mL和3.13×107cfu/mL。  相似文献   

13.
发酵香肠乳酸菌发酵剂筛选标准   总被引:2,自引:3,他引:2  
乳酸菌是发酵香肠最重要的发酵剂菌种。本文介绍了发酵香中乳酸菌的作用,乳酸菌发酵剂的发展历史,着重探讨了发酵香肠乳酸菌发酵剂筛选标准。  相似文献   

14.
Acid production and its relation to pH changes by commercial, direct-set frozen concentrated lactic starters in skim milk and 2:1 skim milk retentates were studied. Retentates resisted pH change below pH 5.2 despite the production of large amounts of lactic acid by starter bacteria. Control skim milk required 6 h at 32°C to attain pH 4.6, but skim milk retentates incubated similarly could not be fermented to this pH even after 8.5 h. Doubling the starter inoculum in the retentate led to pH 4.6 in 7.5 h. Direct-set starter DS1, with more bacteria numbers than direct-set starter DS2, fermented skim milk and 2:1 skim milk retentate more rapidly.  相似文献   

15.
米粉生产过程中大米发酵液的菌相变化研究   总被引:1,自引:0,他引:1  
为了探究米粉生产过程中大米发酵液的菌相变化规律,以不同发酵时间的大米发酵液为研究材料,测定pH值的变化;采用选择培养基进行细菌、乳酸菌、霉菌酵母、球菌及肠杆菌的菌落计数和形态观察,并运用修正的Gompertz模型对菌落总数和乳酸菌进行生长动力学模型的拟合。结果表明,大米发酵液主要含有乳酸菌、霉菌酵母、球菌,其中乳酸菌数量最高,达2.56×108 CFU/mL,采用修正的Gompertz模型能较好地拟合大米发酵液中菌落总数及乳酸菌的生长情况,获得最大比生长速率分别为0.657 d-1、1.418 d-1,延滞期(LPD)分别为0.023 d、0.224 d,稳定期最大菌落数对数值分别为8.40、8.41,且模型的判定系数R2均>0.95。此结果为进一步研究米粉发酵剂、保证米粉发酵质量、维护食品安全提供依据。  相似文献   

16.
Buffer capacity of ultrafiltered skim milk retentates at various protein concentrations and growth of direct set, frozen concentrated lactic starter cultures in such retentates were studied. Maximum buffering occurred at approximately pH 5.1 to 5.3. An average .48% lactic acid concentration was required to reduce the pH of plain skim milk to 4.6 compared with 1.01% for skim milk retentates concentrated 2.3:1 and 1.14% for skim milk retentate concentrated 2.6:1. Skim milk retentates concentrated 4.3:1 and 5.8:1 were unable to attain pH 4.6 even when titratable acid was greater than 1.8%. Lactic acid required to reduce pH to 4.6 for the two lower concentrated retentates (2.3:1 and 2.6:1) were 1.85 and 2.45%. Time to attain pH 4.6 was a function of the bacterial cell concentration of the cultures and the total protein level of retentates. Starter organism growth was unaffected by high total solids or ash of retentates. Growth rate and lactose metabolism decreased markedly below pH 5.2 at which point bacterial population was 10(9) cfu/ml.  相似文献   

17.
以萌发藜麦芽为原料,研究发酵条件对藜麦芽发酵乳酸度和活菌数的影响。选用植物乳杆菌和干酪乳杆菌2种混合菌进行发酵,通过单因素试验、响应面优化试验探究菌种比例、接种量和发酵时间对发酵的影响。结果表明,萌发藜麦芽乳混合菌发酵最佳工艺条件为植物乳杆菌和干酪乳杆菌比例2.5∶1、接种量3%、发酵时间10.3 h,得到的萌发藜麦芽发酵乳酸度为85.32°T,活菌数为9.21(lg(CFU/m L)),与预测值吻合,表明萌发藜麦芽的匀浆发酵培养基适合乳酸菌生长。  相似文献   

18.
The fermentation of brined vegetables traditionally has depended upon growth of naturally occurring lactic acid bacteria to metabolize the vegetable sugars to organic acids which, together with added salt, results in preservation. Starter cultures have been used only to a limited extent commercially. However, recent efforts to improve fermentation vessels and to develop controlled fermentation methods for fermented vegetables has resulted in an increased interest in developing cultures suitable for application in such methods. Rapid and dominant growth, type and extent of acid production, salt tolerance, temperature range, CO2 production, cell sedimentation, bacteriophage resistance, nutritional value, and ability to survive as concentrated cultures are factors to consider in developing lactic acid bacterial cultures for use in controlled fermentation of vegetables. Recent examples of efforts to improve cultures include development of nonmalate-decarboxylating strains of lactobacilli for use in cucumber fermentation and isolation of a new species of lactobacillus that produces only the L-isomer of lactic acid from the glucose for use in sauerkraut fermentation. Further improvements in starter cultures for fermented vegetables are likely when suitable genetic transfer systems are developed for selective incorporation or deletion of specific traits.  相似文献   

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