摘要
采用向发酵液中添加适当的碱或碱性盐等物质的方法,消除了影响嗜酸乳杆菌生长的有机酸的胁迫作用,达到单位体积的发酵液内含有更多活菌体的目的。结果表明,在发酵过程中,添加一定量的柠檬酸钠可减少乳酸对嗜酸乳杆菌的胁迫作用,从而提高了活菌密度。
In order to increase the number of living bacterium, the proper alkali or alkali salt was added to ferment liquid to eliminate stressing effect of organic acid on Lactobacillus acidophilus. The results showed that citrate sodium added to ferment liquid could decrease the stressing effect and enhance density of Lactobacillus acidophilus during fermentation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第3期44-47,共4页
Food and Fermentation Industries
关键词
嗜酸乳杆菌
高密度培养
去胁迫
Lactobacillus acidophilus, high density culture, destressing
