摘要
通过研究分析功能性酸乳中双歧杆菌和各种乳酸菌在BBL平板培养基上的菌落特征及菌体形态,提出了一种可同时准确对每种益生菌单独计数的新方法,从而可直观地观察到各种益生菌的生长活度,免除了传统方法计数不同有益菌数要用不同培养基的繁琐,为生产和检测提供了依据;还对功能性酸乳的混合发酵生产工艺进行了研究,确定了最佳的菌种比例,按嗜热链球菌3%、保加利亚乳杆菌2%、嗜酸乳杆菌4%、双歧杆菌10%接种,39℃发酵11~13h,酸乳产品既保持了普通酸乳的良好口感和风味,又保证了双歧杆菌和乳酸菌活菌数在贮存期内均大干100cfu/mL,增强了酸乳的保健功能。
In this paper, a new method was suggested for synchronously and independently counting every probiotics by analyzing the colony characteristics and mycelial morphology of Bifidobacterium and all kinds of Lactic acid bacteria of functional acidophilus milk in the BBL flat culture medium. The growth activity of probiotics can be observed using this method which offers scientific basis for producing and checking, comparing the prolix procedure of traditional method of using different culture medium to count different probiotics. In addition, the author studied the mixed fermentation technology of functional acidophilus milk and conformed a optimum inoculating proportion, i.e. Streptococcus thermophilus 3 %, Lactobacillus bulgaricus 2 %, Lactobacillus acidophilus 4 %, and Bifidobacteriurn 10%, ferment temperate 39℃ , ferment time 10h-13h, this technology makes the resultant acidophilus milk both retain the delicious of common acidophilus milk and ensure the number of Bifidobacterium and Lactic acid bacteria in the storage time up to 108 cfu/mL, enhancing the sanitarian function.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期151-156,共6页
Food and Fermentation Industries
关键词
功能性酸乳
益生菌
菌落特征
菌体形态
菌落计数
菌种配比
混合发酵
functional acidophilus milk, probiotics, colony characteristics, mycelial morphology, colony-counting, inoculating proportion, mixed fermentation