摘要
利用不同发酵条件及培养基对双歧杆菌厌氧性菌株进行训化,使之在酸奶生产条件下7h即可凝乳,活菌含量达10~7/ml。测定菌种活力,评价双歧杆菌发酵剂的质量并作为酸奶生产中加入发酵剂量的依据。
The oxygen-resistant stain (B bifidum) was obtained by screening and acclimating with the different conditions and mediums. Using this strain in normal yoghurt process condition, the milk can be coagulated within 7 hours and it contains 107/ml viable cells of bifidobacteria. Culture activity test can be used for evaluating starter quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第9期25-27,共3页
Food Science
关键词
交替培养
双歧杆菌
活力控制
酸奶
Alternatively fermentation B bifidum Activity control
