| 酸奶发酵菌生长代谢的动力学特性 |
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| 引用本文： | 张以芳,化存才.酸奶发酵菌生长代谢的动力学特性[J].食品与发酵工业,1994(2):41-43,29. |
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| 作者姓名： | 张以芳 化存才 |
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| 作者单位： | 云南农业大学牧医系微生物室，云南农业大学基础部数学组 |
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| 摘 要： | 本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。结果表明，嗜热链球菌、保加利亚乳杆菌及其乳酸菌总数在牛奶基质中的平均世代时间分别为８７＇４８″、７８＇３３″、８４＇０５″，本研究还试图建立了本菌生长代谢动力学的５个线性数学模型。
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| 关 键 词： | 嗜热链球菌，保加利亚乳杆菌，世代时间，数学模型 |
The Growth and Metabolic Kinetics of Lactic Acid Bacteria in Yoghurt |
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| Zhang Yifang ,Li Zhixiang ,Hua Chencai,Liu Yinwu.The Growth and Metabolic Kinetics of Lactic Acid Bacteria in Yoghurt[J].Food and Fermentation Industries,1994(2):41-43,29. |
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| Authors: | Zhang Yifang Li Zhixiang Hua Chencai Liu Yinwu |
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| Abstract: | In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured. The results indicated that mean generation time of L. bulgricus,Str.thermophilus and total number of lactic acid bacterial respectively were 78' 33″, , 87' 48″and 84'05″. Five linear mathematical model about them were established also in this experiment. |
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| Keywords: | Lactobacillus bulgricus Streptococcus thermophilus Generation time Mathematical model |
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