摘要
检测发酵酸奶放置21d内的嗜热链球菌、双歧杆菌和嗜酸乳杆菌的活菌数变化情况,结果显示:嗜热链球菌在放置3d后活菌数达到最高,低温放置21d后活菌数仍能维持在108cfu/g以上;嗜酸乳杆菌在低温放置21d后能维持在106cfu/g以上;乳双杆菌在低温放置21d后能维持在106cfu/g以上。说明在这种状态下该3株菌具有较好的存活稳定性,且酸奶具有较好的后酸控制力。
The dynamics of Streptococcus thermophilus, Bifidobacterium animalis subsp, lactis and Lactobacillus acidophilus were investigated during the storage of yoghurt for 21 d. The results showed that the viable count of S. thermophilus reached the highest level when the yoghurt was stored for 3d and maintained more than 10^8cfu/g after being stored at low temperature for 21d. The viable counts ofL. acidophilus and B. animalis subsp, lactis were higher than 10^6cfu]g after being stored at low temperature for 21d. It was indicated that the survival rates of the three bacteria were pretty high during storage period and the post-acidification of yoghurt was limited well.
出处
《中国酿造》
CAS
2012年第12期119-121,共3页
China Brewing
关键词
酸奶
益生菌
存活性
yoghurt
probiotics
survivability
