酸奶发酵剂中嗜热链球菌与保加利亚乳杆菌生长关系的微量量热法研究

应用微量量热计测定了普通酸奶菌种保加利亚乳杆菌 (L bulgaricus)、嗜热链球菌(Str thermophilus)及 2者混合菌在发酵鲜乳制酸奶过程中的热效应变化 ,并获得了细菌生长的热谱图曲线 ,从热谱图中得出的不同温度下细菌的热功率表明 ,嗜热链球菌与保加利亚乳杆菌有促进生长的关系 ,该结果与酸度判断法的结论相同。由此得出微量量热法是判断菌种有促进生长关系的简单方法

Study on the Gowth Relation between Str. thermophilus and L. bulgaricus in Yoghurt Starter Culture by the Microcalorimetric Method

Using microcalorimetric monitor,the growth thermal changes of Str.thermophilus, L.bulgaricus and their mixed-strain starter in milk culture was measured in this experiment,and thus these bacterial growth thermograms was obtained .The thermal power changes of these bacteria could be counted from these thermograms under different temperatures.The data recored showed that Str.thermophilus and L.bulgaricus had promoting growth relation . It could also draw the same conclusion from that acid changes as from the thermal power data.So it was established that microcalorimetric method was a simple means that could determine whether two types of bacteria had the promoting growth relation.ぁ*WTHZ]