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| 麦芽表面乳杆菌的筛选及其产酸特性的初步研究 | |
| 引用本文： | 龚庆芳,郑联平,俞清尧,孙军勇,李崎,顾国贤. 麦芽表面乳杆菌的筛选及其产酸特性的初步研究[J]. 食品与发酵工业, 2007, 33(3): 32-36 |
| 作者姓名： | 龚庆芳 郑联平 俞清尧 孙军勇 李崎 顾国贤 |
| 作者单位： | 1. 江南大学教育部工业生物技术重点实验室,江苏无锡,214036 2. 浙江英博石梁啤酒有限公司,浙江天台,317200 |
| 基金项目： | 致谢：感谢浙江英博啤酒有限公司科研中心研究经费的支持! |
| 摘 要： | 从多种大麦、商品麦芽和绿麦芽表面筛选出96株乳杆菌,最终筛选得到1株菌被鉴定为发酵乳杆菌。对其在麦汁中的产酸性能进行了初步研究,发酵温度为48℃,12 h产酸能达到0.48%。该菌培养液在50%分割剩余量下,14 h能恢复到分割前的酸度;在90%分割剩余量下,6 h能达到起始酸度。 |
| 关 键 词： | 麦芽 乳酸菌 筛选 产酸特性 |
| 修稿时间： | 2006-10-09 |
Screen and Lactic Acid Production Characteristic of Lactobacillus from Malt |
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| Gong Qingfang,Zheng Lianping,Yu Qingyao,Sun Junyong,Li Qi,Gu Guoxian. Screen and Lactic Acid Production Characteristic of Lactobacillus from Malt[J]. Food and Fermentation Industries, 2007, 33(3): 32-36 | |
| Authors: | Gong Qingfang Zheng Lianping Yu Qingyao Sun Junyong Li Qi Gu Guoxian |
| Abstract: | 96 strains of lactic acid bacteria were screened and identified from many sorts of barley,malt and green malt.One strain named Lact.2 was identified as L.fermentum by PCR.The fermentation characteristics of L.fermentum were studied.The characteristics of acid production at 48℃ were excellent.Lactic acid production during 3 and 6 hours in different division proportion to fermentable extract were studied,it was found that lactic acid content was reached the level before divided up after 14 hours under 50% division proportion and 6 hours under 90% division proportion. |
| Keywords: | malt lactic acid bacteria screen characteristic of lactic acid production |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |