摘要
采用两因素交叉重复试验对生产中常用的七种DVS发酵剂的产EPS能力及发酵条件进行了初步研究,研究结果表明:温度与发酵剂种类对酸乳产EPS都有极其显著影响(P<0.001),各发酵剂在37℃发酵生产酸乳时EPS平均产量最高,不同的发酵剂之间在产EPS能力上存在差异,其中YC-X11发酵剂的产EPS能力最强。
Two-factor cross design was used to investigate the EPS output using seven DVS Starters producing yoghurt. The result indicated that both the temperature and starter had significant effects on EPS output（P〈0.001） which reached the highest value at the best temperature of 37℃ by YC-Xll Starter.
出处
《现代食品科技》
EI
CAS
2008年第9期930-932,共3页
Modern Food Science and Technology
