| 益生菌保健酸奶发酵剂配制和益生素对菌体数量影响的研究 |
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| 引用本文： | 林莹,梁世中.益生菌保健酸奶发酵剂配制和益生素对菌体数量影响的研究[J].现代食品科技,2003,19(Z1):41-43. |
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| 作者姓名： | 林莹 梁世中 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 本文研究了在不同的益生菌发酵剂配比条件下酸奶制品的质地和综合口感.双歧杆菌保加利亚乳杆菌噬热链球菌为411;分别制作发酵种子用于酸奶的生产,可以使双歧杆菌活菌数达到4.9x107 cfu/ml.采用添加菊粉、大豆低聚糖和低聚果糖等益生素,可以促进双歧杆菌的活菌数目提高.
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| 关 键 词： | 益生菌 发酵剂 益生素 促进 |
| 文章编号： | 1007-2764(2003)增刊-0013-041 |
Studies on the Health Yoghurt Culture Preparation and the Effects of Probioisis to Probiosis Bacteria |
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| Lin Ying,Liang Shizhong.Studies on the Health Yoghurt Culture Preparation and the Effects of Probioisis to Probiosis Bacteria[J].Modern Food Science & Technology,2003,19(Z1):41-43. |
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| Authors: | Lin Ying Liang Shizhong |
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| Abstract: | This article studied the different ratios of probiosis bacteria that used as to yoghurt culture. The perfect proportion of mixed bacteria Bifidobacteria over Lactobecillus over Streptococcu was 4:1:1.Under these conditions, the yoghurt would get the best flavor, and the quantity of Bifidobacteria was up to 4.9x107 cfu/ml.Jerusalem artichoke powder , soybean oligosaccharide and FOS were used as probiotics to promote the quantity of Bifidobacteria. |
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| Keywords: | probiosis bacteria culture probiotics promote |
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