| 奶啤生产中乳酸菌对酵母菌发酵作用的研究 |
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| 引用本文： | 王洪志.奶啤生产中乳酸菌对酵母菌发酵作用的研究[J].中国酿造,2009(6). |
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| 作者姓名： | 王洪志 |
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| 作者单位： | 衡水学院,河北,衡水,053000 |
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| 摘 要： | 利用乳酸菌和酵母菌的共生作用，对牛乳进行了混合菌种的发酵研究。分析了共生作用对产品pH值、滴定酸度、乙醇含量和α-氨基酸态氮的影响。研究结果表明，乳酸菌的加入不仅可以提高酵母菌的生长速度，而且可以提高产品的风味，奶啤的酒精含量相对啤酒较低，是酒精度较低的健康型饮料。
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| 关 键 词： | 乳酸菌 酵母菌 共生 奶啤 |
Effect of lactic acid bacteria on yeast fermentation in the milk beer production |
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| WANG Hongzhi.Effect of lactic acid bacteria on yeast fermentation in the milk beer production[J].China Brewing,2009(6). |
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| Authors: | WANG Hongzhi |
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| Abstract: | Abstract: The fermentation characteristic of milk by lactic acid bacteria and yeast was investigated.The effects of symbiotic fermentation on pH, titratable acidity, ethanol content and α-amino nitrogen were studied.The results showed that addition of lactic acid bacteria can not only enhance the growth rate of yeast, but also improve the flavor.In addition, the alcohol in beer was relatively low. |
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| Keywords: | lactic acid bacteria yeast symbiote milk beer |
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