| 双歧杆菌和乳酸菌在不同基质中混合发酵的情况比较 |
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| 引用本文： | 罗珍兰,谢继志,王庆明,吴峻宇. 双歧杆菌和乳酸菌在不同基质中混合发酵的情况比较[J]. 食品工业科技, 1997, 0(4) |
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| 作者姓名： | 罗珍兰 谢继志 王庆明 吴峻宇 |
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| 作者单位： | 扬州大学食品科学系 |
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| 摘 要： | 选用几种不同的原料作为基质，对双歧杆菌、嗜酸乳杆菌和嗜热链球菌混合发酵进行了研究。以双歧杆菌活菌数为指标，结果表明，在以糊化玉米、液化玉米、蕃茄汁、黄豆粉、煮豆芽汁、榨豆芽汁和豆浆为基本原料的基质中，双歧杆菌活菌数依次增加。
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| 关 键 词： | 双歧杆菌活菌数 混合发酵 基质 |
Comparison of mixed ferment in different raw materials |
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| Luo Zhenlan. Comparison of mixed ferment in different raw materials[J]. Science and Technology of Food Industry, 1997, 0(4) |
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| Authors: | Luo Zhenlan |
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| Affiliation: | Luo Zhenlan |
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| Abstract: | The mixed ferment of Bifidibacterium infantis, Lactobacillus acidophillus and Streptococcus thermophilus was studied in the cultures of different raw naterials. Based on the number of actived Bifidibacterium infantis, the results were showed that the number of actived Bifidibacterium infantis were increased in the cultures of gelatiniged corn, liquefied corn, tomato juice, soybean powder, boiled soybean sprout juice, pressed soybean sprout juice and soybean milk. |
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| Keywords: | the number of actived bifidibacteria mixed ferment |
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