| 啤酒酵母自溶物乳酸饮料的研究 |
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| 引用本文： | 赵光远,李波.啤酒酵母自溶物乳酸饮料的研究[J].江苏调味副食品,2002(3):21-23,25. |
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| 作者姓名： | 赵光远 李波 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 以酵母自溶物为主要成分选择分离培养基，利用厌氧培养分离法从自然发酵的酸菜汁中出可发酵酵母自溶物的菌株A4，其产乳酸能力强，并且产酸迅速，经鉴定为植物乳杆菌。经正交试验，确定了发酵酵母自溶物生产乳酸饮料的最佳工艺条件，并对产品进行了分析。
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| 关 键 词： | 啤酒酵母自溶物乳酸饮料 分离鉴定 植物乳杆菌 工艺条件 产品质量 |
Development of lactate fermented beverage with beer yeast extract |
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| Zhao Guangyuan,Li Bo.Development of lactate fermented beverage with beer yeast extract[J].Jiangsu Condiment and Subsidiary Food,2002(3):21-23,25. |
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| Authors: | Zhao Guangyuan Li Bo |
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| Abstract: | With yeast extract as a elective medium,using anaerobic cultivation,A strain A4 was separated from juice of nature sour pickle which could produce lactic acid more and quickly and was identified as Lactobacillus.Plantarum.A best technology procedure of producing lactate beverage with yeast extract as a source was found through orthogonal experiment and the beverage product also was analyzed. |
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| Keywords: | separation and identification Lactobacillus Plantarum yeast extract lactate fermentation |
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