| 开菲尔粒中分离酵母菌与牛乳发酵 |
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| 引用本文： | 谭锋,刘慧,易欣欣,陈宇,杜静.开菲尔粒中分离酵母菌与牛乳发酵[J].食品工业,2004(1). |
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| 作者姓名： | 谭锋 刘慧 易欣欣 陈宇 杜静 |
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| 作者单位： | 北京农学院食品科学系 102206
(谭锋，刘慧，易欣欣，陈宇)，北京农学院食品科学系 102206(杜静) |
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| 摘 要： | 本文研究了从开菲尔粒中分离的两株主要酵母菌的基本特征及其对牛乳发酵的情况,并通过 正交试验研究酵母菌与乳酸菌配合对牛乳发酵感官风味的影响。结果表明,酵母菌与乳酸菌的配合比 例对产品影响最为显著,最佳比例为1:1。
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| 关 键 词： | 开菲尔粒 酵母菌 牛乳 |
Studies on separated yeast from Kefir grains in milk fermentation |
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| Tan Feng et. al.Studies on separated yeast from Kefir grains in milk fermentation[J].The Food Industry,2004(1). |
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| Authors: | Tan Feng et al |
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| Affiliation: | Tan Feng et. al |
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| Abstract: | The basic features of two main yeasts which separated from the Kefir grains and its fermentation in milk were studied. Influence of ratio of yeast and Lactobacillus on sense and flavor of fermented milk was studied through orthogonal experiments. The result expresses that ratio of yeast and lactobacillus has marked influence on the products, the best is 1 : 1. |
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| Keywords: | Kefir grains Yeast Milk |
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