| 原生物酸奶及其发展前景 |
| |
| 引用本文： | 张庆波,李刚.原生物酸奶及其发展前景[J].食品工业科技,1999(1). |
| |
| 作者姓名： | 张庆波 李刚 |
| |
| 作者单位： | 北京市食品工业研究所 |
| |
| 摘 要： | 介绍了原生物、乳酸菌、双歧因子的特点和种类，原生物酸奶的市场情况、菌种、生产、保健作用及发展趋势。原生物酸奶利用最多的是嗜酸乳杆菌和双歧杆菌，二者在抵抗上消化道酸性环境方面有协同作用。生产时需与传统菌种配合，发酵时间约６ｈ。酸奶中原生物可采用一种平板培养法单独计数。改良菌种和添加双歧因子，有望提高酸奶的保健效果。
|
| 关 键 词： | 嗜酸乳杆菌 双歧杆菌 双歧杆菌增殖因子 原生物酸奶 |
Probiotic yoghurt and its future development |
| |
| Zhang Qinbo.Probiotic yoghurt and its future development[J].Science and Technology of Food Industry,1999(1). |
| |
| Authors: | Zhang Qinbo |
| |
| Abstract: | This review describes characteristics and kinds of probiotic,lactic acid bacteria and bifid obacteria growth enhancing factors.Lactobacillus acidophilus and Bifidobacteria are often used in yoghurt producing,together with Streptococcus thermophilus and (or) Lctobacillus bulgaricus.Fermentation time of probotic yoghurtis about 6 hours.The number of probiotics can be counted with medium plate.Probotic development and adding bifidobacferia growth enhancing factors may improve health effect of probotic yoghurt. |
| |
| Keywords: | bifidobacteria lactobacillus acidophilus probiotic yoghurt bifidobacteria growth enhancing factor |
| 本文献已被 CNKI 等数据库收录！ |
