不同果汁发酵液中酵母菌生长曲线的测定及pH值的变化

Measurement of Yeast Growth Curve and pH Values in Different Fermented Fruit Juices

采用浊度法测量发酵液浓度,确定波长为560nm。以新鲜苹果汁、柑橘汁为原料,进行生长曲线、pH值的测定,发现菌种的生长规律基本保持同一性,果汁原料成分的影响不显著;苹果汁与柑橘汁发酵醪液中的pH值也均呈逐渐下降的趋势。

Nephelometry is adopted to determin to the cell concertration in fermentative liquid, the selected wavelength is 560 nm. Apple juice and orange juice are accepted to determine the growth curve and pH values, the results show that the growth of microorganisms is identity and pH of the fermentation decreased. The effect of different fruit juice is no significant.