| 枸杞浸提物对青春双歧杆菌发酵的影响 |
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| 引用本文： | 张火云.枸杞浸提物对青春双歧杆菌发酵的影响[J].食品研究与开发,2006,27(1):32-34. |
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| 作者姓名： | 张火云 |
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| 作者单位： | 襄樊学院化学与生物科学系,襄樊,441053 |
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| 摘 要： | 在严格厌氧培养条件下，研究了枸杞浸提物对青春双歧杆菌发酵的影响。结果表明：对青春双歧杆菌发酵起作用的成分主要是枸杞粗多糖；枸杞浸提物的添加能提高青春双歧杆菌的二周残存率和改良青春双歧杆菌发酵鲜牛奶的风味和感官评价；枸杞浸提物和青春双歧杆茼能作为合生素加以开发；同时，对青春双歧杆菌发酵枸杞粗多糖的过程也进行了初步研究。
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| 关 键 词： | 枸杞浸提物 青春双歧杆菌 发酵 |
| 收稿时间： | 2005-07-12 |
| 修稿时间： | 2005年7月12日 |
THE EFFECTING OF LYCIUM BARBARUM'S EXTRACT ON BIFIDOBACTERIUM ADOLESCENTIS FERMENTATION |
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| ZHANG Huo-yun.THE EFFECTING OF LYCIUM BARBARUM''''S EXTRACT ON BIFIDOBACTERIUM ADOLESCENTIS FERMENTATION[J].Food Research and Developent,2006,27(1):32-34. |
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| Authors: | ZHANG Huo-yun |
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| Affiliation: | Department of Chemistry and Biology Science, Xiangfan University, Xiangfan 441053 |
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| Abstract: | Under strict anaerobic condition, the effecting of Lycium barbarum's extract on Bifidobacteri-um adolescentis fermentation was studied. The results showed: It was mainly LBP- X that affected theB.adolescentis' fermenting. The accession of Lycium barbarum's extract increased B.adolescentis' twoweeks livability and improved the flavor and sensory evaluation of B.adolescentis' fermenting fresh-milk, Lycium barbarum's extract and B.adolescentis are exploited as synbiotics. At the same time, theprocessing of Bifidobacterium adolescentis fermenting LBP- X was also primarily researched. |
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| Keywords: | Lycium barbarum's extractp Bifidobacterium adolescentisp fermentation |
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