摘要
将培养物中保加利亚乳杆菌与嗜热链球菌调节为相同 pH值 ( 4 .5 0 )、起始相同菌数7.4× 1 0 7个 /mL后 ,分别贮存 ( 2 5℃ ) ,贮存第 1 1d ,嗜热链球菌的 pH值为 4.5 7,保加利亚乳杆菌的为 3.85。将保加利亚乳杆菌确定为导致后酸化发生的主要发酵剂菌 。
Streptococcus thermophilus and Lactobacillus bulgaricus were incubated respectively in the storage temperature 25℃.The cultures of S.thermophilus and L.bulgaricus are in the same condition (the count of bacteria is 7 4×10 7?cfu/mL,pH 4 50).At the eleventh day of storage, the culture pH value of S.thermophilus is 4 57, otherwise, L.bulgaricus is 3 85. S.thermophilus is confirmed mainly to occur postacidification. S.thermophilus's cell wall or cell membrane protects the activity of β galactosidase.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第4期24-27,共4页
Food and Fermentation Industries
