摘要
本文从初始pH、培养基成分及培养方式等不同的方面对产乳糖酶的乳酸菌发酵条件进行研究,找出最适发酵条件为L-MRS培养基,pH5.0,实验表明胆盐对乳酸菌的生长和乳糖酶的产生有明显的抑制作用。
In this paper the factors that influence the lactases productio n are investigated. These factors are optimum initial pH, media components, and culture ways. The optimum conditions for producing lactases were obtained, i.e. initial pH5.0, L- MRS culture medium.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期545-550,共6页
Food Science
关键词
乳糖酶
乳酸菌
培养条件
lactic acid bacteria
lactases
culture condition
