| 分段发酵提高酸乳中活菌总数的研究 |
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| 引用本文： | 安莉,吕嘉枥,李旭华. 分段发酵提高酸乳中活菌总数的研究[J]. 食品科技, 2010, 0(4) |
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| 作者姓名： | 安莉 吕嘉枥 李旭华 |
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| 作者单位： | 陕西科技大学生命科学与工程学院; |
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| 基金项目： | 国家科技支撑计划(2006BAD04A00) |
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| 摘 要： | 为提高酸乳中乳酸菌活菌数量,在测定不同温度下嗜酸乳杆菌生长曲线及保加利亚乳杆菌与嗜热链球菌1∶1混菌发酵生长曲线的基础上,采用分段发酵的方式,发酵初期按1%接种量接入嗜酸乳杆菌,待发酵进行4h,嗜酸乳杆菌的数量达到107时,再接入保加利亚乳杆菌和嗜热链球菌,接种量均为1%。发酵结束后,测得最终活菌数可达109,相比3种菌一次性接种发酵,活菌数量提高了1个数量级。
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| 关 键 词： | 分段发酵 保加利亚乳杆菌 嗜热链球菌 嗜酸乳杆菌 活菌总数 |
Study on improving the sum of living yogurt bacteria by two-step fermetation |
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| AN Li,LV Jia-li,LI Xu-hua. Study on improving the sum of living yogurt bacteria by two-step fermetation[J]. Food Science and Technology, 2010, 0(4) |
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| Authors: | AN Li LV Jia-li LI Xu-hua |
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| Affiliation: | AN Li,LV Jia-li,LI Xu-hua(Deptartment of Life Science , Engineering,Shaanxi University of Science , Technology,Xi'an 710021) |
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| Abstract: | In order to improve the sum of living yogurt bacteria in the yogurt,we assayed the growth curve of Lactobacillus Acidphilus and the growth curve of mix bacteria of Lactobacillus.Bulgaricus and Streptococcus thermophilus,which inoculating ratio is 1:1 on the base of these study,we used the method of two-step fermetation,at the beginning of fermetation,we inoculated Lactobacillus Acidphilus which inoculum size is 1%,after 4 hours,the number of Lactobacillus Acidphilus reached 107,then Lactobacillus.Bulgaricus... |
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| Keywords: | two-step fermetation Lactobacillus.Bulgaricus Streptococcus thermophilus Lactobacillus Acid-philus the sum of living bacteria |
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