摘要
将从Rhodococcussp.R14-2发酵液中提取的胆固醇氧化酶(COX)和嗜酸乳杆菌(Lactobacillusacidlophilus)应用于西式灌肠的加工,改进其烤肠加工工艺,其成品中胆固醇降解率约为51%。
Cholesterol oxidase （COX） from Rhodococcus sp. R14-2 and Lactobacillus acidlophilus were applied to the process of western-style clyster. We improved the technology of baked sausage, and more than 51% of cholesterol was degraded in the products.
出处
《食品研究与开发》
CAS
北大核心
2008年第12期82-84,共3页
Food Research and Development
基金
北京市优秀人才培养专项(20061D0500300137)
黑龙江省教育厅科研项目(10531125)
关键词
胆固醇氧化酶
嗜酸乳杆菌
低胆固醇食品
烤肠
制备
cholesterol oxidase
L. acidlophilus
cholesterol-degrading
baked sausage
prepare
