| 酸乳储藏中双歧杆菌活性影响因素研究 |
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| 引用本文： | 余倩,吴翠婷.酸乳储藏中双歧杆菌活性影响因素研究[J].食品科技,2011(1):22-25. |
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| 作者姓名： | 余倩 吴翠婷 |
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| 作者单位： | 仲恺农业工程学院; |
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| 摘 要： | 以改良MRS液体培养基为保存基质,以双歧杆菌活菌数为考查指标,针对酸乳特性研究了基质起始pH、冷藏温度及混合菌种3因素对双歧杆菌活性的影响。结果表明:(1)不同的基质起始pH值对双歧杆菌存活的影响极显著,基质起始pH5.5时对双歧杆菌活性的影响最小,并且起始pH值提高到5.5可使双歧杆菌保持最小保健剂量(106cfu/mL)的时间延长至20d。(2)当基质起始pH为4.6时,双歧杆菌在4℃保存与在室温(25℃)保存活性情况基本一致。(3)双歧杆菌无论以单一菌种形式保存还是与嗜酸乳杆菌以1:1的比例混合保存,其活性情况无明显变化,即嗜酸乳杆菌对双歧杆菌无明显的促进或抑制作用。
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| 关 键 词： | 双歧杆菌 基质起始pH 冷藏温度 混合菌种 |
Survival of Bifidobacteria in yoghurt preservation |
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| YU Qian,WU Cui-ting.Survival of Bifidobacteria in yoghurt preservation[J].Food Science and Technology,2011(1):22-25. |
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| Authors: | YU Qian WU Cui-ting |
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| Affiliation: | YU Qian,WU Cui-ting (Zhongkai University of Agricultural and Engineering,GuangZhou 510225) |
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| Abstract: | The research mainly discovered the effects of different medium pHs,preservation temperatures and mixed bacteria on the survival of Bifidobacteria.The result showed that the effects of different medium pHs appeared significant.The suitable initial pH for the survival of Bifidobacteria was 5.5,moreover,the survival time of Bifidobacteria which keeped lowest hygienical dosage(106 cfu/mL) could reach 20 days if medium pH was 5.5.It was the same nearly of the survival rate of Bifidobacteria if the preservation t... |
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| Keywords: | Bifidobacteria mediuminitial pH preservation temperature mixed bacteria |
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