摘要
以脱脂乳为基础培养基，选用保加利亚乳杆菌和嗜热链球菌混合菌种在30℃、34℃、37℃、42℃发酵，用灭菌30%Na2CO3控制发酵液pH值6．0～6．3，制成冻干发酵剂，研究发酵温度对冻干酸奶发酵剂活菌数的影响。结果表明：不同发酵温度下制得的冻干发酵剂活菌数有显著差异，尤其是在30℃发酵制得的冻干发酵剂其活菌数显著高于其它发酵温度，其冻干发酵剂活菌数高达4．2×10^11cfu／g。
At 30℃ ,34℃ ,37℃ ,42℃ ,the effect of fermented temperature on the viable bacteria counts of freeze-dried starter of lactic acid bacteria made up Lactobacillus bulgaricus and Streptococcus thermophilus was studied. In order to obtain more viable bacteria counts, pH of fermented liquid was controlled within 6.0-6.3 with 30% Na2CO3. The result indicated that： fermented temperature can remarkably affect the viable bacteria counts of freeze-dried starter. The optimum fermented temperature of lactic acid bacteria is at 30℃ and its viable bacteria counts can reach 4.2 ×10^11 cfu/g.
出处
《西北农业学报》
CAS
CSCD
北大核心
2006年第2期156-158,共3页
Acta Agriculturae Boreali-occidentalis Sinica
基金
西安市科技局科技攻关项目(NC200013)
关键词
乳酸菌
发酵温度
冻干发酵剂
活菌数
脱脂乳
Lactic acid bacteria
Fermented temperature
Freeze-dried starter
Viable bacteria counts
Skim milk
