摘要
研究大豆多肽对乳酸菌增殖作用。用大豆多肽按比例替代脱脂乳粉制作复原乳,接种乳酸菌于41℃恒温静态培养,测定乳酸菌培养过程中培养液的pH值、滴定酸度、乳酸菌生长量以及贮藏期活菌数。试验结果表明,大豆多肽添加量为3%时,乳酸菌活菌数增菌数达到最高,为1.2×107CFU/mL。发酵终点乳酸菌活菌数是空白对照组菌数的1.3倍。
Studied hyperplasia of Lactobacillus in milk supplemented with soybean peptides. Remade milk was used as raw materials, and the soybean peptides was used to strengthen the growth of Lactobacillus . The fermentation of Lactobacillus went at the tern perature of 41 ℃ in static culture. The effects of soybean peptides on the growth and acid production of Lactobacillus were compared, through a series of indicators, including pH value, absorbance titra tion acidity, and plate counting. The results showed that soybean peptides had great effect of promotion on the growth and acid production of Lactobacillus . The best addition of soy peptide in yogurt fermentation was 3%. The survival number of Lactobacillus is 1. 2 × 10^7 CFU/mL, 1.3 times more than the control.
出处
《食品与机械》
CSCD
北大核心
2010年第1期89-91,共3页
Food and Machinery
基金
天津市农产品加工科技创新基地项目资助(编号:07050303)
关键词
大豆多肽
乳酸菌
增殖
Soybean peptides
Lactobacillus
Hyperplasia
