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| 酸奶制品发生后酸化主要发酵剂菌确定及性质研究 | |
| 引用本文： | 郭清泉,张兰威,夏秀芳. 酸奶制品发生后酸化主要发酵剂菌确定及性质研究[J]. 食品与发酵工业, 2002, 28(4): 24-27 |
| 作者姓名： | 郭清泉 张兰威 夏秀芳 |
| 作者单位： | 1. 华南理工大学化工所,广州,510640 2. 东北农业大学食品学院,哈尔滨,150030 3. 黑龙江八一农垦大学食品学院,密山,158308 |
| 摘 要： | 将培养物中保加利亚乳杆菌与嗜热链球菌调节为相同 pH值 ( 4 .5 0 )、起始相同菌数7.4× 1 0 7个 /mL后 ,分别贮存 ( 2 5℃ ) ,贮存第 1 1d ,嗜热链球菌的 pH值为 4.5 7,保加利亚乳杆菌的为 3.85。将保加利亚乳杆菌确定为导致后酸化发生的主要发酵剂菌 ,是其细胞壁或细胞膜的性质保护了乳糖酶活性 |
| 关 键 词： | 酸奶 后酸化 发酵剂菌 |
| 修稿时间： | 2001-10-08 |
Determination and Property Research on Main Starter Bacteria of Yogurt to Induce Postacidification |
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| Guo Qingquan Zhang Lanwei Xia Xiufang. Determination and Property Research on Main Starter Bacteria of Yogurt to Induce Postacidification[J]. Food and Fermentation Industries, 2002, 28(4): 24-27 | |
| Authors: | Guo Qingquan Zhang Lanwei Xia Xiufang |
| Affiliation: | Guo Qingquan 1 Zhang Lanwei 2 Xia Xiufang 3 1 |
| Abstract: | Streptococcus thermophilus and Lactobacillus bulgaricus were incubated respectively in the storage temperature 25℃.The cultures of S.thermophilus and L.bulgaricus are in the same condition (the count of bacteria is 7 4×10 7?cfu/mL,pH 4 50).At the eleventh day of storage, the culture pH value of S.thermophilus is 4 57, otherwise, L.bulgaricus is 3 85. S.thermophilus is confirmed mainly to occur postacidification. S.thermophilus's cell wall or cell membrane protects the activity of β galactosidase. |
| Keywords: | yogurt postacidification starter bacteria |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |