摘要
本实验以新鲜免疫常乳为原料，经离心脱脂，采用传统工艺制做既营养又保健的免疫酸乳。研究中发现，免疫酸乳中，IgG含量及活性基本保持不变，保加利亚乳酸杆菌和嗜热链球菌不分解IgG，同时，没有发现免疫常乳中特异性IgG对发酵剂的发酵能力有不良影响。
Cows were immunized before breeding with vaccine composed of 12 strains of human pathogenic E. Coli.,8 strains of Salmonella,3 strains of shigella,1 strain of Yersinia enterocolitia.Yoghurt was made of Immune Milk after 7days of cultivation .Two dimensions simple immunodiffusion test and direct agglutination test were carried out on the content and activity of IgG in yogurt whey. The results indicated, tha during fermentation and storage, the lactobacillus and low pH value showed no effect on content and activity of specific IgG, while the specific lgG did not show any inhibition on lactobacillus' growth and prevention of the fermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第5期29-31,共3页
Food Science
基金
国家自然科学基金!项目号2976004
