摘要
研究以保加利亚乳杆菌（Ｌ．ｂｕｇａｒｉｃｕｓ）和嗜热链球菌（Ｓ．ｔｈｅｒｍｏｐｈｉｌｕｓ）（比例１：１）作为发酵剂。笔者首先测定了鸡全蛋液中的溶菌酶活力，然后研究了溶菌酶对试验用乳酸菌发酵性能的影响、不同杀菌方法对鸡全蛋液中溶菌酶失活率及鸡全蛋液乳酸菌发酵性能的影响。结果表明：鸡全蛋液中存在着有活力的溶菌酶，其活力可以使试验用乳酸菌对牛乳的凝乳能力推迟２ｈ；二段杀菌法可以有效地使鸡全蛋液中溶菌酶失活９４％，故可以促进乳酸菌在鸡全蛋液中的生长。
The Mixed-strain Lactic culture, which is composed of Lactobacillus bugaricus and Streptococcus THERMOPHILUS(ratio:1:1),was useda as the e starter culture in this experiment.Firstly, the lysozyme activity of liquid whole egg was determined. Then,the influence of lysozyme on the lactic acid bacteria and the effects of sterilizing methods on the lysezyme activi-ty and the lactic acid bacteria inoculated in liquid whole egg were studied.The results showed that the lysozyme in liquid whole egg was an important inhibitor for the lactic fermentation of liquid whole egg because the addition of crystal lysozyme of the same activity as in the liquid whole egg to milk made the renneting time two hours longer, and that the two-step sterilizing method could improve the growth of the lactic acid bacteria in liquid whole egg for 94% of the inactivation of the lysozyme occured when it was used.
出处
《江西农业大学学报》
CAS
CSCD
1996年第3期264-269,共6页
Acta Agriculturae Universitatis Jiangxiensis
关键词
溶菌酶
鸡全蛋液
乳酸菌
发酵性能
lysozyme
liquid whole egg
lactic acid bacteria
fermentation property
two-step sterilizing method
