| 开菲尔粒及其发酵液中菌相分析 |
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| 引用本文： | 夏菠,张庆,罗阳,唐淑芬. 开菲尔粒及其发酵液中菌相分析[J]. 食品与机械, 2004, 20(6): 13-14 |
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| 作者姓名： | 夏菠 张庆 罗阳 唐淑芬 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南,长沙,410128 |
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| 摘 要： | 为了研制开菲尔发酵剂，本试验测定了开菲尔粒及其发酵液中几种主要微生物的数量。两者结果均表明其中乳酸菌多于醋酸菌，醋酸菌多于酵母菌，而且乳酸菌类中大多数为兼性厌氧菌。
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| 关 键 词： | 开菲尔粒 醋酸菌 菌相分析 发酵剂 乳酸菌类 发酵液 酵母菌 数量 试验 厌氧菌 |
| 修稿时间： | 2004-10-19 |
Distribution of bacteria analysis in Kefir grains and its fermented liquor |
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| XIA Bo ZHANG Qing LUO Yang TANG Shu-fen. Distribution of bacteria analysis in Kefir grains and its fermented liquor[J]. Food and Machinery, 2004, 20(6): 13-14 |
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| Authors: | XIA Bo ZHANG Qing LUO Yang TANG Shu-fen |
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| Abstract: | In order to develop Kefir fermented liquor,this research tested the number of several main microbe in Kefir grains and its fermented liquor. Both of the results showed that lactobacillus were more than acetic acid bacteria, which were more than microzyme,and facultative anaerobe were the main part of lactobacillus. |
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| Keywords: | Kefir grains Kefir Distribution of bacterium |
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