摘要
应用筛选获得的双歧杆菌耐氧菌株发酵制造酸牛奶的工艺进行了中间试验。结果表明:采用双歧杆菌耐氧菌株进行有氧奶质发酵制造酸牛奶是完全可行的。适当添加一些生长促进物质,可使发酵剂制备时间减少到8小时以内。采用由双歧杆菌和其它辅助菌混合而成的组合发酵剂制造酸奶,发酵周期可缩短到5小时;此种酸奶在保质期内双歧杆菌活菌数含量能保持在10~7个/g以上。应用此工艺,只需采用普通酸奶的生产设备即可进行双歧杆菌酸奶的制造。
Pilot scale production of Yoghurt by a bifidobacterium has been carried with success.It shows the possibility of aerobic fermentation by such an oxytolerant bifidobacterium strain. By introducing a certain growth-promoting medium, the incubation time of starter preparation can be reduced to eight hours. If a mixed starter culture of bifidobacterium with others is used, the fermentation time can be reduced to five hours. The living cell count of such bifidobacterium in yoghurt can be kept above 106/g during the shelf life. The same equipments for common yoghurt production can be used in such production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第5期35-44,共10页
Food and Fermentation Industries
关键词
双歧杆菌
耐氧菌株
酸奶
Bifidobacterium , Oxytolerant Strain, Yoghurt
