食品科学 ›› 1993, Vol. 14 ›› Issue (9): 25-27.

• 食品科学 • 上一篇    下一篇

利用交替培养法提高酸奶及饮料用双歧杆菌耐氧性及菌种活力

  马钢,  王维克   

  1. 北京市东外乳品厂; 北京华冠乳品公司
  • 出版日期:1993-09-15 发布日期:2011-12-30

Enhancing the Oxygen-Resistant of B. bifidum For Yoghurt and Beverage by Alternative Fermentation and Culture Activity Control

   Ma-Gang,   Wang-Wei-Ke   

  • Online:1993-09-15 Published:2011-12-30

摘要: 利用不同发酵条件及培养基对双歧杆菌厌氧性菌株进行训化,使之在酸奶生产条件下7h即可凝乳,活菌含量达10~7/ml。测定菌种活力,评价双歧杆菌发酵剂的质量并作为酸奶生产中加入发酵剂量的依据。

关键词: 交替培养, 双歧杆菌, 活力控制

Abstract: The oxygen-resistant stain (B bifidum) was obtained by screening and acclimating with the different conditions and mediums. Using this strain in normal yoghurt process condition, the milk can be coagulated within 7 hours and it contains 107/ml viable cells of bifidobacteria. Culture activity test can be used for evaluating starter quality.

Key words: Alternatively fermentation B bifidum Activity control