| 菜谷系列乳酸发酵饮料菌种特性及质优菌种筛选研究 |
| |
| 引用本文： | 刘大群,沈国华,华颖.菜谷系列乳酸发酵饮料菌种特性及质优菌种筛选研究[J].饮料工业,2009,12(1). |
| |
| 作者姓名： | 刘大群 沈国华 华颖 |
| |
| 作者单位： | 浙江省农业科学院蔬莱研究所,浙江,杭州,3110021 |
| |
| 摘 要： | 以3种蔬菜和4种谷物为原料,以5种不同来源的乳酸发酵菌种为基础,研究了不同菌种及其组合在所选定的单一蔬菜及混合蔬菜、单一谷物及混合谷物基质中的生长特性并以此为依据进行菌种筛选.研究结果表明:同等条件下不同菌种的差异是明显的,而利用这种菌种间和对发酵基质利用上的差异并加以科学整合将能为菜谷系列乳酸发酵饮料的研发提供较为现实和优化的菌种和原料基础.
|
| 关 键 词： | 菜谷复合乳酸发酵饮料 菌种筛选 |
Study on characteristics and selection of bacteria for lactic acid bacteria-fermented beverages of cereals and vegetables |
| |
| LIU Da-qun,SHEN Guo-hua,HUA Ying.Study on characteristics and selection of bacteria for lactic acid bacteria-fermented beverages of cereals and vegetables[J].Beverage Industry,2009,12(1). |
| |
| Authors: | LIU Da-qun SHEN Guo-hua HUA Ying |
| |
| Affiliation: | Vegetable Research Institute;Zhejiang Academy of Agricultural Sciences;Hangzhou 310021;Zhejiang;China |
| |
| Abstract: | Taking 3 vegetables and 4 cereals as the raw materials and based on 5 lactic acid bacteria from different sources,the growth characteristics of bacteria for the media of selected single vegetable and mixed vegetables,and single cereal and mixed cereals were studied,and the selection of bacteria was carried out in accordance with the results obtained.The results indicated that the differences of different bacteria were obvious under the same conditions,and that the differences in bacteria and media used can ... |
| |
| Keywords: | lactic acid bacteria-fermented beverages of cereals and vegetables selection of bacteria |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
