食品科学 ›› 2011, Vol. 32 ›› Issue (1 ): 240-245.doi: 10.7506/spkx1002-6630-201101058

• 专题论述 • 上一篇    下一篇

影响酸乳后酸化作用的相关因素及其作用机理研究进展

乌兰,陈霞,杨梅,邵玉宇,包维臣,刘娜,张和平*   

  1. 内蒙古农业大学 乳品生物技术与工程教育部重点实验
  • 收稿日期:2010-03-25 修回日期:2010-12-08 出版日期:2011-01-15 发布日期:2010-12-28
  • 通讯作者: 张和平 E-mail:hepingdd@vip.sina.com
  • 基金资助:

    国家“863”计划项目(2006AA10Z345;2007AA10Z353);国家现代农业产业技术体系建设专项

Research Progress on Affecting Factors and Mechanisms of Yogurt Post-acidification

WU Lan,CHEN Xia,YANG Mei,SHAO Yu-yu,BAO Wei-chen,LIU Na,ZHANG He-ping*   

  1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University,
    Hohhot 010018, China
  • Received:2010-03-25 Revised:2010-12-08 Online:2011-01-15 Published:2010-12-28
  • Contact: ZHANG He-ping E-mail:hepingdd@vip.sina.com

摘要:

在发酵剂菌种筛选过程中,其后酸化作用是考核的重要指标之一。本文对影响发酵剂后酸化作用相关遗传学作用机理进行综述,为从根本上解决和控制发酵剂菌体在贮藏过程中的后酸化作用提供参考,为高品质酸乳的生产提供指导。

关键词: 发酵剂, 后酸化作用, 基因, 作用机理

Abstract:

Post-acidification is one of the most important factors affecting starter culture selection for the production of yogurt. In this paper, the affecting factors and related genetic mechanisms of starter culture post-acidification are summarized and reviewed. This paper will offer references for fundamentally solving and controlling starter culture post-acidification for the production of high-quality yogurt.

Key words: starter culture, post-acidification, heredity, mechanism

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