欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (18): 93-95.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

酸奶发酵菌株特性的研究

邵秀丽,王吉庆,菅广宇   

  • 收稿日期:2009-04-09 修回日期:2009-05-11 出版日期:2009-09-20 发布日期:2009-09-20

Study on Characteristics of Yoghurt Fermentation Strains

邵秀丽，王吉庆，菅广宇   

  • Received:2009-04-09 Revised:2009-05-11 Online:2009-09-20 Published:2009-09-20

PDF (PC)

873

摘要：

摘要：通过对酸奶发酵菌株保加利亚乳杆菌(Lb)和嗜热链球菌(St)在培养基中的活菌数OD值及pH值的研究，得出两菌最适收获期分别是16h、14h；两菌1：1混合接种发酵效果优于单株发酵且在脱脂乳培养基中活茵数达到8.5x108cfu／g。

关键词: 烤烟, 烤烟, 根系, 研究进展

Abstract:

Abstract：In this paper, The viable cells number and OD and pH were studied to get the optimum harvesting period of fermentation. The results showed that the were 16 hour and 14 hour,St and Lb 1∶1 mixed was better than single fermentation and the viable bacteria counts in skimmed milk could reach 8.5x108 cfu／g