摘要
探讨了PH值4．0～6．2范围内，酸度对保加利亚乳杆菌存活性影响，同时还探讨了不同酸味剂和盐酸对保加利亚乳杆菌存活性的影响。结果在保存培养基PH值为4．0时保加利亚乳杆菌存活率最高：乙酸、柠檬酸和乳酸等酸味剂调PH值4．0的胡萝卜汁保存保加利亚乳杆菌，结果对菌的存活均有影响，但乙酸影响较小；pH2．0～4．0的盐酸对存活都有影响，酸度越大存活率越低。
The paper dealed with the effects of (pH4~6.2) hydrogen chloride as well as different food acids on residual activity of L.debrueckii subsp .delbrueckii .The experiment showed that L.debrueckii subsp .Delbrueckii had the highest residual activity at 4~8℃. PH4. 0 in carrot juice for 21 days.The food acids such as acetic acid,citric acid and lactic acid with adjusted acidity of carrot juice (pH4 .0) all affected the activity of L.debrueckii subsp. delbrueckii, but acetic acid had the least effect on residual activity of L. debrueckii subsp. delbrueckii .Hydrogen chloride (pH2. 0 ~4. 0 ) showed activity effect of L. debrueckii subsp.delbrueckii, the large the acidity, the less the activity of L.debrueckii subsp.delbrueckii.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第6期25-27,共3页
Food Science
