| 嗜酸乳杆菌发酵乳增酵因子的研究 |
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| 引用本文： | 赵瑞香,王大红,牛生洋,张凌云. 嗜酸乳杆菌发酵乳增酵因子的研究[J]. 食品科学, 2005, 26(9): 144-146 |
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| 作者姓名： | 赵瑞香 王大红 牛生洋 张凌云 |
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| 作者单位： | 1. 河南科技学院食品学院,河南,新乡,453003
2. 河南师范大学生命科学学院,河南,新乡,453007 |
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| 基金项目： | 河南省高校青年骨干教师资助计划项目与河南省高校杰出科研人才创新工程项目（2004KYCX009） |
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| 摘 要： | 以质量浓度100g／L脱脂乳为基础培养基，研究了添加不同比例和种类的维生素、氨基酸、蛋白质及糖类等营养素对嗜酸乳杆菌产酸能力及凝乳时间的影响。结果表明：乳糖0．5％、泛酸0．08％、半胱氨酸1％、大豆蛋白胨0．25％可使发酵乳凝乳时间从18-24h缩短到4h，pH值达4．30～5．25，因此该四种营养素可作为嗜酸乳杆菌发酵乳的增酵因子。
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| 关 键 词： | 嗜酸乳杆菌 增酵因子 发酵乳 酸度 |
| 文章编号： | 1002-6630（2005）09-0144-03 |
| 收稿时间： | 2005-06-08 |
| 修稿时间： | 2005-06-08 |
Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk |
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| ZHAO Rui-xiang,WANG Da-hong,NIU Sheng-yang,ZHANG Ling-yun. Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk[J]. Food Science, 2005, 26(9): 144-146 |
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| Authors: | ZHAO Rui-xiang WANG Da-hong NIU Sheng-yang ZHANG Ling-yun |
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| Affiliation: | 1.Food College,Henan Institute of Science and Technology, Xinxiang 453003, China; 2.College of Life Science,Henan Normal University,Xinxiang 453007, China |
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| Abstract: | Using 100g/L skim milk as basal medium,the influence on forming acid and curding time of Lactobacillus acidophilus was studied by adding different kinds and content sugar,vitamine,amino acid and protein.The results showed that lactose0.5%, pantothenic0.08%, cyanic acidl% and hydrolyzed bean protein0.5% could give the obvious effects and made the curding time shorten from 18-24h to 4h and pH reached to 4.30-5.25. Therefore, these four nutrients were promoting fermentation factors of Lactobacillus acidophilus fermented milk. |
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| Keywords: | Lactobacillus acidophilus promoting fermentation factors fermented milk acidity |
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