食品科学 ›› 2000, Vol. 21 ›› Issue (6): 25-27.

• 基础研究 • 上一篇    下一篇

不同酸性条件对保加利亚乳杆菌存活性影响

 吴定, 孙德坤, 姚昌群, 刘常金   

  1. 安徽农业技术师范学院; 无锡轻工业大学
  • 出版日期:2000-06-16 发布日期:2011-12-01

Effect of different Acid Conditions on Residual Activity of L.debrueckii subsp.delbrueckii

 WU  Ding, SUN  De-Kun, YAO  Chang-Qun, LIU  Chang-Jin   

  • Online:2000-06-16 Published:2011-12-01

摘要: 探讨了PH值4.0~6.2范围内,酸度对保加利亚乳杆菌存活性影响,同时还探讨了不同酸味剂和盐酸对保加利亚乳杆菌存活性的影响。结果在保存培养基PH值为4.0时保加利亚乳杆菌存活率最高:乙酸、柠檬酸和乳酸等酸味剂调PH值4.0的胡萝卜汁保存保加利亚乳杆菌,结果对菌的存活均有影响,但乙酸影响较小;pH2.0~4.0的盐酸对存活都有影响,酸度越大存活率越低。

关键词: 保加利亚乳杆菌, 存活率,

Abstract: The paper dealed with the effects of (pH4~6.2) hydrogen chloride as well as different food acids on residual activity of L.debrueckii subsp .delbrueckii .The experiment showed that L.debrueckii subsp .Delbrueckii had the highest residual activity at 4~8℃. PH4. 0 in carrot juice for 21 days.The food acids such as acetic acid,citric acid and lactic acid with adjusted acidity of carrot juice (pH4 .0) all affected the activity of L.debrueckii subsp. delbrueckii, but acetic acid had the least effect on residual activity of L. debrueckii subsp. delbrueckii .Hydrogen chloride (pH2. 0 ~4. 0 ) showed activity effect of L. debrueckii subsp.delbrueckii, the large the acidity, the less the activity of L.debrueckii subsp.delbrueckii.

Key words: L.debrueckii subsp delbrueckii Residual activity Acid