| 酸奶混合菌种连续继代培养对母发酵剂稳定性的影响 |
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| 引用本文： | 谢继志 顾瑞霞. 酸奶混合菌种连续继代培养对母发酵剂稳定性的影响[J]. 中国乳品工业, 1995, 23(1): 10-13 |
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| 作者姓名： | 谢继志 顾瑞霞 |
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| 作者单位： | 扬州大学农学院食品科学系 |
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| 摘 要： | 母发酵剂的活性以及产酸性能是酸奶生产菌种保存与扩培的根本条件。本实验利用嗜热链球菌与保加利亚乳杆菌混合菌种进行连续继代培养。在各种影响因素限定的条件下，可使其继代稳定性长期不变。
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| 关 键 词： | 酸奶 混合菌种 母发酵剂 稳定性 连续继代培养 |
Effects of Continuous Transfers of Mixed Yoghurt Culture on the Stability of Mother Culture |
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| Xie Jizhi, Gu Ruixia. Effects of Continuous Transfers of Mixed Yoghurt Culture on the Stability of Mother Culture[J]. China Dairy Industry, 1995, 23(1): 10-13 |
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| Authors: | Xie Jizhi Gu Ruixia |
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| Affiliation: | (Department of Food Science of Agricultural College of Yangzhou University |
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| Abstract: | The activity and acid - producing ability of mother culture are the main conditions of culture preservation and transfers of yoghurt production.In this experiment, the mixed culture of Str. thermophiltis and Lb. bulgaricus was cultivated with continuous transfers. Under the limited conditions of various affected factors. the stability may remain constant. |
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| Keywords: | Yoghurt Mixed culture Mother culture Stability |
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