【摘要】 以质量浓度100g/L脱脂乳为基础培养基,研究了添加不同比例和种类的维生素、氨基酸、蛋白质及糖类等营养素对嗜酸乳杆菌产酸能力及凝乳时间的影响。结果表明:乳糖0.5%、泛酸0.08%、半胱氨酸1%、大豆蛋白胨0.25%可使发酵乳凝乳时间从18～24h缩短到4h,pH值达4.30～5.25,因此该四种营养素可作为嗜酸乳杆菌发酵乳的增酵因子。更多还原

【Abstract】 Using 100g/L skim milk as basal medium,the influence on forming acid and curding time of Lactobacillus acidophilus was studied by adding different kinds and content sugar,vitamine,amino acid and protein.The results showed that lactose0.5%, pantothenic0.08%, cyanic acid1% and hydrolyzed bean protein0.5% could give the obvious effects and made the curding time shorten from 18～24h to 4h and pH reached to 4.30～5.25. Therefore, these four nutrients were promoting fermentation factors of Lactobacillus acidophilus fermented milk.更多还原