摘要
分离并经过耐氧训化的双歧杆菌（青春双歧杆菌和长双歧杆菌）与乳酸菌（保加利亚乳杆菌、嗜热链球菌和乳链球菌）单菌培养制备生产发酵剂，对混合菌株发酵乳饮料的主要工艺条件进行了研究。选用ＰＧＡ和ＣＭＣ－Ｎａ为稳定剂，确定了最佳发酵条件为双歧杆菌：保加利亚乳杆菌：嗜热链球菌＝２１１，按种量４％，发酵终点ｐＨ≤４．５，发酵时间６～８ｈ，产品４～５℃贮藏７ｄ后，双歧杆菌活菌数达到１０７ｃｆｕ．ｍｌ－１。
The main process conditions of producing milk beverage fermented by Bifidobacterium and Lactobacillus isolated and trained with aerotolerant respectively.By adding PGA and CMC Na as stability to the beverage,the optimum ratio for fermentation was proved to be B.longum∶S.trep tococcus thermophilus∶L.bulgaricus as 2∶1∶1,and inoculation ratio 4%,and pH of ending point of the fermentation≤4 5,the time 6～8h,and living B.longum number 10 7cfu.ml -1 after storing 7 days at 4～5℃.
出处
《贵州农业科学》
CAS
1997年第5期45-47,共3页
Guizhou Agricultural Sciences
关键词
发酵乳饮料
双歧杆菌
乳酸菌
fermented milk beverage
Bifidobacteium
Lactobacillus
