摘要
本论文将保加利亚乳杆菌、嗜热乳链球菌和双歧杆菌按一定配比制作成混合发酵剂,按5%接种量接种到豆乳中,39t发酵,定时检测发酵过程中的pH、总酸及乳酸茵数等。试验结果表明:发酵剂中加入双歧杆菌,可提高豆乳发酵的产酸速度,但双歧杆菌使用量过大时,对发酵不利;在发酵过程中,总酸一直呈稳定增长的趋势,最终酸度为50-60”T。
Mixture with a proportion of lactic acid bacteria (L.B.S.T..B.F.) were used as starter(5%) when inocu-lating soymilk at 39℃. The pH. lactic acid and bacterial count were studied periodically. Results show B. F. enhanced acid producing speed, the acidily increase steady and reached 50 -60癟 at last. High B. F. usage cause adverse effect.
出处
《食品工业》
北大核心
2002年第2期23-25,共3页
The Food Industry
