摘要
通过对保加利亚乳杆菌、嗜酸乳杆菌、干酪乳杆菌、双歧杆菌等九种乳酸菌进行复配,用正交实验,对多菌株混和发酵条件作了初步探讨,从风味、活菌数数量上确定混和菌种的最佳组合,为生产保健作用更好的新型酸奶打下基础。
Nine lactic acid bacteria(lactobacillus Bulgaria,lactobacilus asein,Bifidobacterium lactobacillus acidophilus,etc)were mixed,Multi-strains ermentative condition were examined and compared By orthor methods,better fermentation properties were selected according to flavor and quantity of active cell,count and used to manufacture healthy yoghurt
出处
《食品研究与开发》
CAS
北大核心
2005年第1期121-123,共3页
Food Research and Development
