| 干酪乳杆菌对柑橘汁发酵的工艺研究 |
| |
| 引用本文： | 高寅,李汴生,林伟锋,陈中.干酪乳杆菌对柑橘汁发酵的工艺研究[J].现代食品科技,2011,27(8):946-948,934. |
| |
| 作者姓名： | 高寅 李汴生 林伟锋 陈中 |
| |
| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
| |
| 摘 要： | 研究了干酪乳杆菌发酵柑橘汁的发酵过程.接入柑橘汁后的0～10h内干酪乳杆菌处于迟滞期；第10h开始发酵进入对数期,并在第52h结束,发酵终点的活菌数为1.31×109 cfu/mL;发酵液pH值从起点的6.11降至终点的3.69;发酵液最高总酸达到1.48 g/100mL.进一步研究了干酪乳杆菌营养源的优化,结果表明添...
|
| 关 键 词： | 干酪乳杆菌 发酵 柑橘汁 存活率 |
Study of Citrus Juice Fermentation by L.casei |
| |
| GAO Yin,LI Bian-sheng,LIN Wei-feng,CHEN Zhong.Study of Citrus Juice Fermentation by L.casei[J].Modern Food Science & Technology,2011,27(8):946-948,934. |
| |
| Authors: | GAO Yin LI Bian-sheng LIN Wei-feng CHEN Zhong |
| |
| Affiliation: | (College of Food Engineering,South China University of Technology,Guangzhou 510640,China) |
| |
| Abstract: | The process of citrus juice fermentation with L.casei was studied.The fermentation began with a 10 h lag phase,after that logarithmic phase started and ended at 52 h with 1.31×109cfu/mL viable count of L.casei.The pH value dropped from 6.11 to 3.69 and the total acid reached 1.48 g/100 mL.The formula of nutrient source was optimized.Results showed that the influence of dry skim milk on the fermentation was significant.After 30 d preservation,the survival rate of viable count of L.casei preserved in 25 ℃ and 4 ℃maintained 21.1% and 89.3%,respectively. |
| |
| Keywords: | L casei fermentation citrus juice survival rate |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
