摘要
研究了葡萄糖酸-δ-内酯(GDL)、葡萄糖(GLC)、接种量以及发酵温度等环境因子对干酪乳杆菌产酸的影响,结果表明:当葡萄糖酸-δ-内酯的添加量为0.848647%、葡萄糖的添加量为0.366162%、接种量为8.063693%和发酵温度31.595266℃时,干酪乳杆菌产酸量最大,pH值为4.232400。
The effects of Glucono-Deha-Lactone （ GDL）, glucose （ GLC）, inoculation quantity, temperature on lactic acid production by Laetobacillus easel were studied. The results were revealed that the maximal contents of lactic acid were reached and pH value was 4. 23, when contents of GDL, GLC and inoculation were 0. 85 % , 0. 37% and 8. 06 % , respectively at 31.60℃.
出处
《肉类工业》
2008年第2期13-14,共2页
Meat Industry
关键词
干酪乳杆菌
因素
乳酸
lactobacillus easel
factor
lactic acid
