摘要
利用乳酸菌和酵母菌的共生作用,对牛乳进行了混合菌种的发酵研究。分析了共生作用对产品pH值、滴定酸度、乙醇含量和α-氨基酸态氮的影响。研究结果表明,乳酸菌的加入不仅可以提高酵母菌的生长速度,而且可以提高产品的风味,奶啤的酒精含量相对啤酒较低,是酒精度较低的健康型饮料。
Abstract ： The fermentation characteristic of milk by lactic acid bacteria and yeast was investigated. The effects of symbiotic fermentation on pH, titratable acidity, ethanol content and α-amino nitrogen were studied. The results showed that addition of lactic acid bacteria can not only enhance the growth rate of yeast, but also improve the flavor. In addition, the alcohol in beer was relatively low.
出处
《中国酿造》
CAS
北大核心
2009年第6期134-136,共3页
China Brewing
关键词
乳酸菌
酵母菌
共生
奶啤
lactic acid bacteria
yeast
symbiote
milk beer
